Turkey

It's not hard to cook a turkey, but it's pretty easy to overcook one, too.



Set the oven for 350.



Make sure your turkey is thawed. If it isn't completely thawed, allow more time to roast it.



If it doesn't have a pop up timer, you can buy one and stick it in the breast.







Remove the stuff the producers shove inside the turkey. The heart and liver are good chopped and added to the gravy. The neck catches all the toxins, so I toss it. If it's too frozen, don't worry. After a couple of hours, pull the neck and giblets out.





It helps to baste the turkey, and I like melted butter brushed on the skin about every half hour or 20 minutes. I also like a good coating of seasoned salt or poultry seasoning on the skin. A third option (in combination with these two is fine) is to loosen the skin and shove fresh sage between the skin and the meat.



Do not stuff a turkey. It slows down the cooking and allows for the development of slamonella. It's ok to put a few stalks of fresh rosemary or sage (or combination) inside the turkey.



Follow the minute per pound directions on the wrapper, and roast it covered until it is about half an hour away from being done.



When you're about half an hour from being done, uncover the turkey to brown the skin and crisp it up.



When the timer pops, take the turkey out of the oven and let it rest for about 20 minutes before you carve it.



Use the drippings to make Gravy (there's a recipe for gravy on this blog).



I recommend Dry Dressing (a recipe for this is also on this blog).



If you need an invitation to Thanksgiving, let me know. No promises, though.



Carve and enjoy.



Left overs can be frozen (preferably sliced) for sanwiches later or turkey tetrazzini (I'll add a recipe for that as we get closer to leftovers) or . . . whatever.



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