I know there's already a Thanksgiving menu thread, but how do you guys cook your turkey?
Last year I did a whole brining and bacon blanket thing. DH said it was nice but not to bother if I didn't want to and that he wasn't sure it was that much better to be worth the effort.
We'll be spatchcocking ours (see here). Everything about it is great including the fact that DH can't handle saying the term "spatchcock". He lost it for a good three minutes when combining it with "dry rub".
See, I'm a vegetarian. I just starting cooking meat for my family recently and I need to know what the old fashioned way entails.
Simplicity mostly! I do stuff the bird with stuffing(we don't eat the stuffing), butter compound of Rosemary and thyme on and under skin. High heat for an hour then reduce to 300 degrees. A 20lb bird is done in about 5 hours. Little chicken stock in pan, no basting and of course you'll need a rack in the pan.
I work for a hospital and yesterday at work our screen saver had a reminder that all supplies must be scanned and accounted for to a patient account. I'm starting to see why they put out that reminder this time of year
~*~*~You're Such A Pretty Melody, I'm Just Another Tattooed Tragedy~*~*~
Re: Cooking the turkey
Simplicity mostly! I do stuff the bird with stuffing(we don't eat the stuffing), butter compound of Rosemary and thyme on and under skin. High heat for an hour then reduce to 300 degrees. A 20lb bird is done in about 5 hours. Little chicken stock in pan, no basting and of course you'll need a rack in the pan.
I have never seen gravy in a jar. The more you know!
Williams Sonoma has a turkey gravy base that's very good.
~*~*~You're Such A Pretty Melody, I'm Just Another Tattooed Tragedy~*~*~