Popeye's made my Thansgiving Day Turkey!
I was eighteen years old when I took over Thanksgiving turkey duties from my mother. Now my mom was phenomenal cook, but her turkey, like so many others turkeys, tended to be a little bit on the dry side. At the time I was bussing tables at this little restaurant off of Euclid in St. Louis where the chef, Surly Sue, a woman who taught me as much about the art cooking, if not more, than even my mother, showed me how to roast a never-dry turkey. Basically this consists of splitting the turkey down the middle at the breast, lots of butter and 30 minute basting intervals, and true enough, the turkey hasn't had a dry slice ever since. 30+ years on I've gone from roasting to smoking to my current technique of sticking the bird in the Rotisserie oven, and still... never a dry slice. But now I'm getting up there a bit, tire more easily than I used to, still got dressing, mac n' cheese, this unique potato dish, among other things to prepare, so while making a t...