My First Thanksgiving Turkey...

Thanksgiving, like every other holiday, was a busy day around our house. This year I had the terrifying pleasure of cooking the turkey. I have cooked a turkey once before, but not on Thanksgiving. Believe it or not, turkeys do exist even outside of Thanksgiving. Anyway, that went well after much coaching by MIL J. So this year, she felt like she could pass the big bird on to me. Less coaching was needed this year to get the 14lb bird done, but I was definitely appreciative of what she did help me with.

I told you I would be channeling Pioneer Woman, and today I will be doing just that as I show you how to make MY turkey.

It all starts with the prep:

Four turned out to be too many for our turkey. Three would have been enough.


Cut into chunks.


Fresh garlic is key. Peeled and smashed with the flat of the knife, just once.


An onion, cut in quarters and pulled apart.


And now the bird. Wash him really good, remove any remaining feathers, and pull out his giblets and organ bags. One of these will probably be in his neck area. Once you've washed him, DRY HIM. Inside and out, very very very dry.


Then stuff his neck with the apples, garlic, and onion.


Fold over the neck skin and close as best you can. It can be really useful to use the bigger layers of onion to keep the apple in.


Now stuff his butt, and you can see how the big layers of onion can be used here like in the neck.


Put the big boy in the roasting pan on the rack.


Now for the massage...for the bird.


Take that room temperature butter and rub him over good. Cover the neck skin and get in his butt what you can without disturbing your stuffing.


Liberally salt (with COARSE salt) and pepper him.


Pour in a whole bunch of chicken broth (this is what transfers the heat according to Working Man).


Who could live without this stuff?


Wrap his wing-a-dings. We don't want them to burn.


If they don't fit, cut the wings off at the joint and toss them. No one eats them anyway.


Cook for several hours all the while basting with the chicken broth and have a beautiful turkey.

Note: The white part on his back is fault of the roaster. The lid was sitting on his back because he was too big. So that part didn't get brown. He was a mighty tasty bird though.

Next year, more garlic...maybe some on his skin. Garlic powder would be lovely.

FFR

PS: Next year, I won't eat so much...That's a lie, especially if I put on more garlic.