Christmas Turkey Tradition

Last year, when the economic meltdown was just a niggling rumor, we bought a 9.3-kilo turkey. It was too big—for the four of us—we had it for six meals.

Our chef JR’s ingenuity made each meal different from the other. So I guess you could say, the turkey was worth it.

This year, it seems sinful, if not unconscionable, to buy another gargantuan turkey. The peso has weakened and a shaky 2009 looms. We entertain the idea of scrapping an almost twenty-year tradition, and instead buy the biggest chicken. But in the end we compromise on a 6.5-kilo turkey.

It’s not as if we are turkey fanatics. But the bird keeps us working together for at least twenty four hours, which is rare. From the supermarket, we go to three other stores, battling holiday traffic, to buy the ingredients for the stuffing. As JR prepares and cooks, we kibitz and give our unsolicited opinions, which are often left as, well, opinions. While the turkey is in the oven, we wait with high expectation and fevered anticipation.

JR does not disappoint; this is his best year yet! The turkey is melt-in-your-mouth perfection. The meat is so tender, it renders a carving knife useless.

Around the table, we give thanks to the Messiah for our family and the provision and, most of all, for His grace to come and save wretched souls on that very first Christmas.