Well Thanksgiving has come and gone; However, we are still in the Thanksgiving 
mindset (we should be all year). That said, I would like to let each and everyone of our customers know how very much we appreciate you. You are the very reason we have a business. We applaud you, and we are very thankful for you.
We have the most interesting customers. Mario comes to our store regularly from Columbus. He was in this past week to buy a pig. He is having a pig roast for the Ohio State vs. Michigan rivalry. He told me he was Brutus the Buckeye for Ohio State from 1994 to 1997. I thought that was pretty cool. You never know who you are going to rub shoulders with when you are at Sherman Provision.
Also, one of my customers gave me a trick for cooking my Thanksgiving turkey this year. She told me to cook the turkey upside down. I did it, and it was amazing. The Butcher and I were up at 4:00 a.m. to stuff the bird and get it into the oven. We cooked the 20 pound bird (plus stuffing) in a 325 degree oven until 11:30 a.m. At about 8:00 a.m. I covered the turkey with foil. About 12:30 I was getting ready to call the Butcher in for lunch when I heard the lawnmower. I looked out and the Butcher was mowing the lawn. You will recall it was 60 degrees on Thursday. (Even though that was only 2 days ago it feels like it was months ago.) I decided as he mowed I would get the turkey ready. First of all, I did not lose any of the stuffing. It came out so easy. I used Jane Snow’s suggestion and used a heel of bread to keep the stuffing in the bird’s cavity. At some point during the cooking process the heel became part of the stuffing (an added bonus). I was starting from the back of the turkey. The meat fell away from the bones. I was cleaning off the bones as I made my way around the turkey. The breasts came off last in large chunks. The turkey was so juicy. The butcher and I both agreed it was the best turkey yet. If you are the one that told me this trick, please give me your information so I can give you proper credit.
Today is Small Business Saturday. Thank you for supporting the small businesses all year round!
Have a wonderful week-end. Until next time…From our Butcher Block to your Table.