Gobble Gobble!

Hey Kids!

Okay so my mom called me last week to alert me of the deals Foodland (our grocery store) was having in preparation for Turkey Day. They were selling turkeys up to 16 lbs for $3.97! And not $3.97 per pound either, that's for the whole friggin bird! I was PSYCHED to say the least, I ended up with three birds around 15 pounds.

The first time I ever made my own Thanksgiving turkey was back when my skills in the kitchen were limited to Hamburger Helper and reheating take-out. Surprisingly, it turned out great. There are four things I care about on Thanksgiving, cranberry sauce (IN THE CAN), egg nog, mashed potatoes and gravy. If I didn't have turkey, I seriously would be okay. So the spread that year was Turkey (even if I could live without it, Jon couldn't), cranberry sauce, egg nog, mashed potatoes, gravy and dinner rolls. It was just Jon, me and the dogs. It was kind of nice not doing the hustle and bustle with family and everything.

This good experience of making my own turkey was a few years back and those who know me know my memory isn't always the best. (There Jon, I admitted it! I have a bad memory :P). So, I turned to my favorite- allrecipes.com for some turkey recipes. The first one that jumped at me was "The Perfect Turkey". The second was "Rosemary Roasted Turkey". I decided to somewhat follow the both of them, and then add in my own spin.

Gobble Gobble Turkey!

1 15 lb turkey
1 cup salt
1 stick butter, melted
Herb mix:
     1 tbsp salt
     1/2 tbsp rosemary
     1/2 tbsp poultry seasoning
     1/2 tbsp oregano
     1/2 tbsp sage
     1/2 tbsp thyme
     1/2 tbsp black pepper
     1/2 tbsp granulated garlic
1 large onion, chopped into large chunks
5-6 carrots, chopped into large chunks
2 stalks of celery, chopped into large chunks
1 lemon, cut into slices
7-8 cloves of garlic, peeled
3 bay leaves
1/2 cup chicken stock
1/2 cup white wine

Before I get into the instructions, a couple things I feel is important to know. First off, a "stalk" of celery refers to the whole bunch of celery (comprised of individual ribs). I had to google that a few months back, so I figured I'd share. Also, for easier peeling of garlic, smash it with the side of your knife so it cracks the outside layer of the garlic. I learned that from Rachael Ray. The Perfect Turkey recipe on allrecipes.com instructs you to brine the turkey for 12 hours the day before. Not going to lie, I didn't do that. I get too excited to actually make these recipes. It may be something you want to do, but I thought the turkey was delicious without! That is all, continue on...

Preheat oven to 350 degrees. Remove giblets. Wash and dry the turkey inside and out. Using your fingers, loosen the skin from the meat of the turkey. Just slide your fingers in between the skin and meat. Take the cup of salt and rub it all over the turkey, including inside the cavity, between the meat and skin and outside of skin. Brush melted butter over all of turkey. Sprinkle both sides of turkey with Herb Mix. Place in roasting pan, breast side down.

Stuff turkey with half the amount of onion, carrots, celery, lemon, garlic and 1 bay leaf. Scatter remaining along bottom of roasting pan. Pour chicken stock and white wine over turkey.

Before turning it breast side up...

Cook in oven, uncovered, for 2 hours. After 2 hours, take out turkey and turn it over, breast side up. Cook for 1 1/2 more hours, until internal temperature reaches 180 degrees. Transfer to serving dish and allow it to stand for 20-30 minutes before serving.

Important note: Make sure you "baste" the turkey every 1/2 hour to hour to promote even browning.

If you guys have any questions, email me at cookingwithcait@gmail.com.

Almost forgot! Save those veggies from the roasting pan to make some turkey stock once you've ripped that bird apart!