I don’t usually repost things, but the holidays are about doing the same things over and over again. This one is from 10 years ago:
Oh, you poor ignorant bastard.
That’s what I thought at 7am when I saw the guy behind me at Price Chopper with a huge frozen turkey. I didn’t have the heart to tell him that he was sort of screwed, and the turkey sitting in his cart should probably already have been thawing for two days.
Truth is, you can cook a frozen turkey, at least according to the Iowa State University Extension. The problem with this is that dark meat always takes longer than the breast meat — and being frozen will make things worse — so there’s absolutely no way each will be edible. Which do you want to be cooked? It’s sort of like a Thanksgiving version of Sophie’s Choice — but I would probably not describe it that way to my guests while we’re sitting down to eat.
I was not there to buy a turkey, though, I was there for sweet potatoes — because it’s time to make my Albany Eye Sweet Potato Crunch. We’re not hosting Thanksgiving this year, but we’re bringing this to my sister’s. I’m also dropping off a tray of it at a local shelter so some less fortunate folks will enjoy it on Thanksgiving.
This recipe, whose roots are in the deep South, is one of the most decadent things you can get away with serving as a main dish. It’s creamy, fluffy, and sweet — and you should be prepared to fight over the leftovers.
Three notes: don’t ever, ever, ever use canned sweet potatoes. Also, I favor baking the sweet potatoes rather than boiling. Where I’m sitting right now I can smell them in my oven. And of course, double the recipe.
Finally, if you’re frying a turkey please try not to burn your fu**ing house down. Happy Thanksgiving.