Thanksgiving is right around the corner, and what better time to talk about turkey! In this episode, we walk through raising and butchering turkeys, but we don't stop there. If you're not interested in raising turkeys, or butchering them yourself, fear not–we also spend some time talking about preparing the bird for your dinner table! Below are the recipes we discussed in the episode for oven roasted turkey, Owen's highly acclaimed turkey gravy, and Stephanie's turkey soup.

So far this year we have butchered four of our turkeys, all of them the big white broad-breasted ones. The one in the picture was the biggest at 29 lbs…but “Puffy,” who we will our Thanksgiving turkey is even bigger. I have no doubts he will be well over 30 lbs dressed!

During the butchering portion of the episode, Stephanie mentioned that we used a laundry basket with a hole it it for a “killing cone” to suspend and contain the bird while we dispatched it. This was an OK solution, but I think next time I will choose something with solid sides, so that the turkey's talons don't get caught in the holes. I'm not sure whether it will be a little on the big side when the time comes to butcher a couple of the Narragansets. The 60-qt pot from Bass Pro Shops we used for scalding the birds before plucking, on the other hand, was excellent! If you do any brewing, I think the spigot on the front would come in particularly handy as well.

Be sure to check out Our Favorite Thanksgiving Turkey Recipes for written directions on how to prepare roast turkey, gravy, and turkey soup! While you're at it, check out Dave Cooks the Turkey, the short story Stephanie mentioned in the episode. It's worth some laughs while you're working on dinner.

As mentioned in the episode, my (Owen) mother passed away the night after Thanksgiving when I was in 3rd grade. I know there's a lot of drama, concern, and restrictions out there right now due to COVID-19. Lots of people are saying to wait until next year. Just stay home. However, not everyone has until next year, so you make the decision that's right for you, and your family. Whatever you decide, we hope you have a lot to be thankful for despite all the craziness 2020 has shown us.

Drink of the episode: A 2010 Château Julien Cabernet Sauvignon. I can't tell you much about this winery, as it appears to have been sold at some point. The bottle was a gift, and it was enjoyed!