First off, thanks fellow 'hounds on the good sauce ideas for the beef tenderloin. I ended up preparing 3 whole beef tenderloins and 6 racks of lamb for our guests as the meat course (salmon as fish course)... used the cognac sauce that was recommended, with a few adjustments, and it turned out GREAT. Also doctored up a raspberry, black currant, port wine reduction sauce for the lamb which was quite good.
So here's another challenge.
I have a cousin in the Peace Corps. She is in the country of Turkmenistan, which is bordered by Iran, Afghanistan and the Caspian Sea... an old Soviet republic. I just recieved an email from her that her and a group of her fellow Peace Corps volunteers have gotten a couple of live turkeys that they plan on slaughtering and cooking in a few days on or around Christmas.
Here's the problem... none of them has any idea of how to get from live turkey to roast turkey. It sounds like one or more of the host families may have some experience in slaughtering the birds, but that is far from certain. Also, since in Orange County, California, turkeys come in boxes or bags, and we don't have to get quite that close to our ingredient, I have no idea what to tell her... other than to brine the bird.
So.... Any help you fellow 'hounds could give in providing advice to my young cousin and her hardworking fellow Peace Corps volunteers in creating an "American style" holiday turkey dinner to ease their homesick hearts would be GREATLY APPRECIATED.
Thanks in advance for your help.