Thanksgiving Turkey: Live Pretty Style
Thanksgiving Turkey. Everyone Does It. Here’s ours.
You buy a turkey. Cook it according to directions and you’re fine, right? Well, follow those directions because what I’m about to tell you will only enhance this bird coming to your table.
It is what it is. A bird. Ready for your magic. Again, cook it according to directions, but following some of these tips….
Again with the herbs. Have a variety handy. You will use them throughout your day. On hand I have a coarse black pepper blend, dried oregano, powdered garlic, coarse salt, dried basil and fresh garlic.
Lift the skin of the bird by getting your hands dirty and separating the skin from the meat. You can be pretty aggressive with it without messing it up. Again, get dirty and separate the skin so that you can rub the meat with your butter mixture. Make sure that you cover the meat (mainly breast area) with your butter mixture. When done, simply lay the skin down on top of the breast and you’re set. It seems like such a shame by not lifting the skin because you’re seasoning only the top skin. By lifting the skin, your butter and seasonings come in direct contact with the meat.
Cover the wings with foil (they may burn otherwise).
Place turkey in a roasting pan with carrots, celery, rosemary. Note: the drippings are going to make a wonderful gravy (see post). Foil the top of the bird and during the last 1/2 hour uncover to let it all crisp up.
In the oven it goes and you’ve got yourself a main event.