Maybe it was a natural byproduct of being in an immigrant household — no one knew how to make any of the food, and the forced commercial gratitude seemed trite and meaningless to me.
However, once family friends started immigrating more regularly, there was always at least one new family who had never experienced an “authentic” American Thanksgiving and so, these group potlucks full of fantastic homemade Chinese food would feature one lonely and dry precooked turkey from some grocery store. No one knew how to carve the thing, and it would just sit on the counter with a few minor chunks sliced out, while the real stars of the evening disappeared with the quickness.
Second, part of me wanted my kids to have something that seemed quintessentially “American.” There is something super nostalgic and bonding about an entire nation sharing a custom and celebration. I wanted to capture some of that since so much of my childhood was accepting that my family was not like everyone else’s.
I do not need to spend time stressing about buying a turkey before all the reasonably sized turkeys were sold out, then figuring out whether to freeze the damn bird and if I do freeze it, when to take it out and defrost it. I don’t have to account for brining at least 24 hours before I start prepping the bird — nor do I have to deal with the panic of possibly popping the brining bag full of raw turkey juice .
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