In Norway the traditonal christmas dinner is rib of pork or lamb, or the more excentric "Lutefisk" (fish soaked in caustic soda
), but new yeara eve is turkey night. As most of you guys probably are experts on turkey dinners, I beg for your help. This new year we are having our good neighbours over for dinner, and I'm the chef for the evening. What is your secrets for making a successful and memorable meal?