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Monday, November 20, 2006



The secret to a wonderful tasting Turkey, stuffing and especially the gravy is always made with Poultry Seasoning, Sage, Onion Powder, Salt and Pepper.
For an extra special turkey, make a butter roll with herbs to place under the skin of the breast meat. This gives it a wonderful taste, inside basting and the drippings are to die for.
To make you butter roll, soften two sticks of butter in a bowl. Add herbs of your choice and of course, I like the poultry seasoning and sage. Mix it and place it in a zip lock bag, saving a small amount to smear on the top of the turkey. Push the butter down in the bag, rolling into a log shape and place it in the freezer just till it gets hard. In the mean time, lift the skin of the turkey and rub the shin on top with the extra butter and salt and pepper. If you are going to stuff the bird, nows a good time to do it. Once your butter is good and cold, slice open the bag and cut the butter into coins and place them inside the skin between the meat and the skin. One of the best ways to insure a good bird is to use a cooking bag. It keeps it moist and a lot of your drippings don't burn off.

Remove giblets and neck from turkey, reserve for gravy. Rinse turkey with cold running water and drain well. Blot dry with paper towels.

Gently loosen skin from the turkey breast without totally detaching skin and carefully place fresh herbs under the skin. Replace skin. (photo below shows lifting skin). Stuff turkey of desired.

Place turkey, breast side up, on a rack in a large shallow (about 2 1/2" deep) roasting pan. Coat turkey lightly with oil and sprinkle inside and out with salt, pepper and poultry seasoning. Insert an oven safe meat thermometer into the thickest part of the thigh, being careful the pointed end of the thermometer does not touch the bone. Pour poultry stock into bottom of pan.

Roast turkey in a pre-heated, 325° F. oven. To determine the approximate amount of time needed for cooking, click here for our Turkey Roasting Chart. Loosely cover with aluminum foil to prevent over browning, remove foil during last hour and a half of cooking time. Continue to roast until thermometer registers 180 degrees F in the thigh, or 170 degrees F. in the breast.

Remove turkey from the oven and allow it to rest for 15-20 minutes before carving. Use juices to make pan gravy (follow link for directions)


Blogger Chuck said...

Dang Woman!! That's the way to throw-down on that bird!! Way to get your Chef On!! I just may have to come over Thursday.

8:54 AM  
Blogger Babsbitchin said...

chuck, I got more than turkey cookin for you!

9:17 AM  

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