So my father and I were in charge of the turkey this past Thanksgiving. After reading several recipes, I decided that we would:
a) make a rub with butter, fresh garlic, fresh ginger, fresh rosemary and thyme mixed with brown sugar and a bit of kosher salt
b) my father would be responsible for separating the skin from the meat to put my fabulous rub in between (the night before, and then put the rest of the rub on the morning of),
c) not baste the turkey at all.
I've never been an expert seamstress, but I like to think I am above average... I do think my turkey-sewing skills are above par!
We cooked our 21 pound turkey for 30 minutes at 425* and then reduced the heat to 325* for another three hours. We cooked it breast-side down as dark meat takes longer to cook.
The turkey came out so well! Both the white and dark meat was moist and flavorful.
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