When she was growing up, Joanne Chang’s family never had a traditional Turkey for Thanksgiving. Instead, her Taiwanese parents, who met and married in Houston, served a simple soy roast duck. And that, guesses the owner of Flour Bakery and Myers + Chang, is why turkey is now her favorite part of the meal.
“I didn’t have it until I was probably like in college or so because my family always ate roast duck,’’ she said. “When I first tried it, I really enjoyed it, so now every Thanksgiving when we eat turkey I think to myself, ‘Why don’t we eat this all the time?’’’
Chang remembers that her mother did try to serve a turkey once, but it didn’t go over well.
“I think I was in third grade and none of us liked it,’’ Chang said. “I think she bought it and immediately went out and got a roast duck.’’
This year Chang and her husband, Christopher Myers, will spend Thanksgiving at a friend’s house as they have for the last several years, but she plans to roast a turkey at home the day after.
“I’ve kind of tried everything: brining, dry brine, definitely done nothing at all and just throwing it in there,’’ Chang said of her turkey-cooking methods. “I liked brining it. I tried it a couple years ago and that came out really well. I’m not really a savory cook, so I just throw it in there and cross my fingers that it comes out well.’’
Since Chang’s passion is baking, she plans to bring one of each dessert that’s offered at Flour to Thanksgiving dinner, including a seasonally appropriate roasted pear and cranberry tart and a decadent chocolate creme pie.
Before the big meal, Leather District residents Chang and Myers take advantage of the empty city.
“We always try and excercise together to get ready for the big feast,’’ Chang said. “It’s quiet, people are out of town and not at work.’’
For more on how notable Bostonians celebrate Thanksgiving, visit the links below: