Today's Thanksgiving recipe is... TURKEY!
I thought it might be good to start with the turkey earlier in the week so you can decide what recipe you want to use. And if you haven't already bought your bird, do so! It needs to thaw completely in your fridge for a couple of days before you can cook it.
I cooked my very first turkey last year, and let me tell you, I was SO NERVOUS. I didn't have a back-up plan if something were to go wrong. After all was said and done I was surprised at how simple cooking a turkey was, and this recipe is very simple. I was worried it wasn't going to taste seasoned enough. I was expecting to have to inject all sorts of things into Mr. Bird, but that wasn't the case. His own natural juices were seasoning enough.
1 stick butter
1 tablespoon flour
1 turkey roasting bag (can be found by the Ziploc bags at most stores)
Be sure not to buy a turkey breast, but a full bird (bones and gizzards and all). Remove neck and gizzard bag and rinse turkey off with water. Take the flour and shake it around in the roasting bag to cover it (this will help with sticking). Insert your stick of butter where the sun don't shine (on Mr. Bird, of course!) and place turkey in bag. Turkey will go in a roasting pan breast side down in a 250 degree oven for 7 hours. Yes I said 7 hours. Yes, your turkey will be done before the 7 hour mark. The point is to slow-roast your turkey. When the 7 hours are up (and if you go over/under by a little it's not a big deal), it should literally fall off the bone for the most part.
Why breast side down, you ask? Yes, I know it looks weird, and it's sometimes a little difficult to get it out of the roasting pan this way. Most people, me included, are white meat fans. What is the breast? White meat. Having the white meat soaking in juice for 7 hours will make it incredibly moist. Say bye-bye to dry turkey meat!
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