Think of your turkey as a blank canvas.
That's kind of what it is, you know.
If a bird is just shucked, cooked and eaten, it will have very little flavor.
That's why the "add-ons" or "add-ins" are so important.
At this point it may appear a major mistake has occurred in today's edition. This is the opinion page. This writer usually delves into arcane topics such as taxes, budgets, public policies, strategies, policy ideas and politicians. (Turkeys of a different sort?)
But Thanksgiving is supposed to provide a respite for us all.
And so we'll talk about preparing the holiday bird.
First, let's be traditional.
Nothing against smoked turkeys or deep-fried turkeys or the tur-duck-hen, the latter of which involves deboning a chicken and a duck and stuffing the duck inside the chicken and the chicken inside the turkey.
But real turkey - American turkey - requires a roasting pan and an oven.
For amateurs, there are the birds pre-injected with flavorings and there are injection kits. Lots of people prefer them. Fine. As with the pop-out buttons signalling "doneness," they provide a bit of assurance to cooks short on self-confidence.
The more adventurous will seek a turkey that was killed, cleaned, washed, packaged and sold. If you're feeling frisky, buy one and write down the weight. Then begin at the beginning.
"Brining" is one way to add flavor. The thawed bird, with the innards removed, is placed in an ice chest filled with ice, water, lots of salt, a handful of peppercorns and a quart of honey. Eight hours is good. A whole day is better. The turkey absorbs the sweetness of the honey and the tartness of the salt, and those flavors remain through the cooking process. Keep the lid closed. Don't let the dog drink the turkey-water.
Regardless of whether brining is undertaken, what's put in, on and around the bird requires some thought.
The traditional, traditional choices are savory. That means onions, celery and carrots - what French chefs call mire poix.
Some people add a little (not much) garlic. Some people add apples. Bacon is good. Beer is an option.
It really doesn't matter.
The idea here is to select and infuse subtle flavors, and whatever is chosen will do just that. Oranges can be used. Lemons, too. Each has something distinct to offer, as do spices such as bay, sage and rosemary.
Some people take a shotgun approach and dump a little (or a lot) of everything they can in and on the bird. And, like an artist who just dumps paint on a canvas, they get what they deserve. A more thoughtful, measured blend is best.
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