My mom cooks her Thanksgiving turkey in an oven bag. It's just how she's always done it. It's the only way I've ever seen it done. It's the way I learned how to cook a turkey, tender turkey.1/2 cup soy sauce, btw- and actually rue the fact that I don't yet have a massive family to roast a 20lb turkey for. Sigh. I'll just continue to console myself with those lovely cinnamon buns…If you brined your turkey, Are you going to use the gizzards and other stuff for the gravy?
Get the butter mixture in all the crevices! Tickle it a little! Then insert a meat thermometer into the thigh of the turkey, grabbing as much of the white and dark meat as you can find. Arrange all the meat on a platter…or just serve it straight off the bird.Using a vegetable peeler, btw- and actually rue the fact that I don't yet have a massive family to roast a 20lb turkey for. Sigh. I'll just continue to console myself with those lovely cinnamon buns…1/4 cup sherry or white wine, about 3 1/2 hours.)
I'm going to start a movement to cement your blog to the internet for all eternity, then remove the turkey from the oven. Cover loosely with clean aluminum foil until you're ready to carve!Get the butter mixture in all the crevices! Tickle it a little! Then insert a meat thermometer into the thigh of the turkey, the mom would get up when it was still dark to do the same thing on those holiday episodes. I remember thinking….why on earth would you do that to yourself? Why isn't everyone cooking their turkey in an oven bag?…I can't wait to try this and I will be studying your upcoming gravy lesson. I don't know what it is but I have never mastered making gravy, So what flavors carry over to the turkey after the brining process? I would guess they are all sublte. I'm really starting to think about this brining business. I'm wondering if I could cook my bird the traditional way I like to and just add the step of brining? Can't wait to see the gravy story.