Daniel Larkin 11/23/10
So I’m in charge of the turkey and stuffing for this year’s Knoxville Thanksgiving. Believe it or not, with as much cooking as I’ve done, I’ve never roasted a bird. But you have, during the turkey sandwich challenge. Do you have anytips/suggestions? The only twist I plan on implementing is rubbing chopped herbs between the skin and meat of the breast and thighs. (that sounded dirty)
I don’t own a real roasting pan with a rack, so I’m planning on doing this in a disposable aluminum one. How did you go about this?
Jamey W. Bennett 11/23/10
Easy. Here’s what I did after consulting my friend Sarah.
Thawed the turkey in cold water (this takes like 8 hours)
Pulled out all the junk and set it aside
Separated, carefully, the skin from the breast
Rubbed a shitload of butter in there between the skin and breast
Rubbed thyme and rosemary in the same place
Lightly sprinkled the skin with salt and pepper
Dropped that beast into the oven at 475 for 20 minutes to sear the outside and lock the juices in (or at least that’s the theory)
Reduced to 250 (leaving the bird in), and calculated 20 minutes per pound
I didn’t have a thermometer, but I had one of those little pop-out indicators and I did fine. But EVERYBODY says you should use a meat thermometer. Either way, stab that beast when you think it’s ready, and it should be juicy, but clear
I did not do stuffing. I know lots of people do, but there are also a lot of critics about the stuffing in the bird. Dowhachalike.
My grandma uses a rack, and she flips the bird upside down so all of the fat and juices cook into the breast. My mom swears by it.
And for your enjoyment from Facebook:
Saying prayers for the 45 million turkeys whose lives will be taken in the US this year, and hoping for the truth about the origins of Thanksgiving to make it into the minds, hearts and bellies of humans everywhere!
May the truth set the birds free…….Say NO to genocide for all species!!!!