It was our first Thanksgiving together in our first flat together in San Francisco. We loved the place up the hill from Parnassus Avenue above Cole Valley. The street was Woodland, named so, we presumed, because it ended in a small forest of eucalyptus that ran up Mt. Sutro in the heart of the city. The rent was a bit steep even then but we fell in love with the redwood shingle house of which we occupied the first floor. We were right at the usual fog line so we could watch the fog roll in from the ocean at the front and see the sun at the back.
Our flat was elegant. Old wood trim, arched front window with beveled glass, neat little kitchen with lots of counter space that was a deep, lustrous purple. I loved those deep purple countertops. That was the first kitchen that I loved to cook in.
Being our first Thanksgiving in our own place, we decided to entertain at home with friends coming over instead of joining Jamie’s family in Menlo Park, an hour south. It was kind of a statement of independence from the family and a statement that holidays were ours. So, we invited a bunch of friends and began planning dinner for eight on Thanksgiving Day. We asked each person or couple to contribute something like an appetizer, a salad, a side dish, dessert, wine. We ordered the turkey and would roast it and make stuffing.
We got a 12 pound bird and studied up on what to do with it. What’s to cooking a turkey, we thought. You throw it in the oven early in the morning, check it now and then, and, voila, dinner was ready. Truth is, this wasn’t the very first turkey I had cooked. A previous boyfriend and I had cooked a turkey one holiday so I thought I knew what I was doing. I should have learned more from that turkey, I mean, the boyfriend.
With the bird in the oven in plenty of time, we thought we were in fine shape to get other things done. Jamie decided to call his mom just to wish her a happy holiday and remind her of what a wonderful time we were having. Mom, being mom, couldn’t leave things alone and had to start asking questions about what was, to her, our cooking experiment. Had we washed the turkey, had we wrapped it in foil or a roasting bag, had we made stuffing, had we gotten the giblets and other parts out of both ends.
Wait a minute, I said, both ends? Turkeys have two ends? I know they do in nature but in the supermarket? I had pulled some extra body parts out of one end, where was this other end and what was supposed to come out of it? Humbled and desperate, we dashed to the oven and yanked the damned bird out of the heat. The cavity was empty, as it was supposed to be. We pried open the other end, having discovered that indeed there was an opening there too. That’s when we realized we were in trouble. The back side, or maybe it was the front, was still frozen solid. I neglected to mention that we had gotten a frozen turkey and had given it what we thought was a proper 2-3 day thawing, but the damn thing was still ice inside.
We threw it back into the oven, cranked up the temp and hoped it would cook. Guests were due to arrive soon. Turkeys are slow birds, especially in the oven. Hours seemed to go by and it was only warm.
Since we’d planned a leisurely meal, we told people to come over early so we could nosh. We did just that. Guests and their dishes arrived to great cheer and our anxious announcement that dinner might be a little later than planned. We did not elaborate.
We opened the wine. We ate the appetizers. We ate the salad. We opened more wine. The turkey was gradually getting warmer, even starting to cook.
Then the second disaster of our elegant holiday feast arrived. The friend assigned to bring a nice dessert showed up late, though that was no problem compared to the one in the oven. “What did you bring for dessert,” we asked. He proudly pulled out a five-pound bag of apples, just apples, like from a tree. He said it would be a healthy dessert. I said, let me show you where the flour, butter and sugar are and you can bake a pie, like now. Or, I gave him a choice, I could put one of his apples in his mouth and throw him into the oven so we could have two turkeys. He opted instead to go out and buy something.
We were just about ready for dessert by then anyway since we had consumed the entire meal including sweet potatoes and vegetables when at long last the fucking turkey was ready to eat.
We did have our lovely Thanksgiving dinner though the order was slightly reversed with the main course last. I’ve never again purchased a frozen turkey but have successfully cooked fresh, never frozen birds to the delight of hungry guests. I do not recommend buying frozen turkeys.
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March 2014
About the Author
Nicholas grew up in Cleveland, then grew up in San Francisco, and is now growing up in Denver. He retired from work with non-profits in 2009 and now bicycles, gardens, cooks, does yoga, writes stories, and loves to go out for coffee.
