since Theo had recently been sick and I’d fallen behind at the clinic.
But I also saw another opportunity to contribute something his family might genuinely appreciate.
Three weeks earlier, I’d ordered a twenty-two-pound turkey from a butcher.
Because it wouldn’t fit comfortably in our refrigerator, I had to prepare the brine in a large cooler in the garage.
On Thanksgiving morning, my alarm rang at five.
I prepared the bird, monitored the oven, basted it regularly, and checked the temperature so often that I barely had time to get
