Let's Talk Turkey

We are inching up on two of the most important days of the year: Veteran's Day and Thanksgiving. Both of these days are the days we remember to be grateful.

And what is a better way to say “Thank You” to our Vets and our families than to serve a roasted turkey dinner? My mom made one every year complete with all the sides: stuffing, gravy, cranberries (see blog recipe), green beans, cranberry nut bread (see blog recipe), mashed potatoes, yams, pumpkin pie ... I think I left out a few items, but I already feel stuffed. Maybe a nap for me after I finish writing!

My mom's turkey sounds too simple to be true but I stand by my guarantee that this is a scrumptious method producing great results. It is cooked breast side DOWN so that all the juices flow into it to make all that white meat very moist and tender. She never basted, not even once, and the turkey always came out perfect. Oh, and she cooked it unstuffed and cooked the stuffing on the side though you can stuff it if you wish. Simple and delish.

MOM'S ROASTED TURKEY

One turkey (one pound per person + 1/2 pound per for leftovers): consider the size of your oven!

Preheat oven to 325.

Rinse turkey, pat it dry.

Rub all over, inside and out, with half a lemon. Save lemon.

Oil it inside and out (use your hands).

Season inside and out with granulated garlic, lemon pepper, salt.

Put into the cavity: the cut lemon, 2 half celery stalks, apple cut in quarters

(or any variation - carrots are okay too). Do NOT pack it tight. If you are stuffing it then forget these veggies).

Sprinkle paprika all over outside. (makes nice browned color)

Place on rack BREAST SIDE DOWN and put into preheated oven.

Bake: 8-12 lbs: 2-3.5 hours

12-16 lbs: 14-16 minutes/lb. or 3-4 hours

16-20 lbs: 13-14 minutes/lb. or 4-5 hours

20-25 lbs: 12-13 minutes/lb. or 5-6 hours

For a stuffed turkey, add an additional 5–7 minutes per pound.

**Please note that your turkey does not need to be overcooked.

All baking times are variable so please check your turkey about 30 minutes before it is supposed to be done. Use your meat thermometer - it is the most accurate.

Nowadays turkeys come with thermometers but do check your turkey with your own meat thermometer as suggested. Prick the drumstick at the joint (use meat thermometer's point) and if the juices run clear, it is done. Then insert thermometer and to check temp. The skin on top will serve for your crispy skin and it is worth it to actually have moist breast meat (a rarity with most turkey dinners).

Let sit one half hour before carving. (Yes!)

Have a memorable Vet's Day and a happy Thanksgiving.