Sara Sandstrom-Kobi, Peak to Peak. Do you remember the first time you prepared a turkey for Thanksgiving? I remember thinking it was somewhat of a right of passage. Not because I was required to do the task, but because I wanted to learn. 

My mom always made it look so easy. She grew up on a Wisconsin dairy farm. They were in the business of milking cows and raising chickens. Anything with poultry was second nature for my mom, my grandmother and my great-grandmother. 

The first time my sister prepared a turkey, she failed. Not being a big meat eater, she chose the smallest turkey she could find at the store. It turned out not to be a turkey at all, but a rather large chicken. It also turned out to be a great family story that we still laugh about. 

The challenge I then gave myself was to continue the tradition of great turkey cooking for my generation. 

The first Thanksgiving that I prepared the turkey, along with the entire meal, I remember calling my mom several times. How much stuff do I have to take out of the bird? What does brine mean? Should I use a turkey bag? What if it is still partially frozen? I have people coming over, how long is this going to take? Do I need fresh garlic for the potatoes? She answered each question thoughtfully and patiently. She helped me organize the timing of what needs to be done first and what must wait until the very end. This is key to reducing the stress in the kitchen and success at the table. 

I am happy to say that first turkey I placed on my table turned out well. Nothing fancy but I was relieved that it was not under done or overdone. With some research and more phone calls to mom, the turkeys have improved over the years. It has become a fun challenge to make sure that each year the food gets better and better.

For a long time, the gravy was an afterthought for me. I never liked how it turned out. Last year I insisted my mom teach me the proper way to do it. I watched diligently. I saw the value of taking the time to make an excellent tasting gravy. 

This year the question of dessert remains. Do I go for the carrot cake or something with apples? They both smell and taste so good. 

No matter what dessert I end up making I know I will be most proud to set the turkey and all the fixings on the table for my mom. I look forward to her compliments and gentle constructive criticism. It is not really criticism at all. It is another lesson from Mom. Lessons that come from years of experience and generations of great Thanksgiving cooking from the women in my family.