How are you preparing your turkey
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Anonymous
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What seasoning, glaze, flavorings?
How are you cooking (upside down, breasts covered, straight up roasting) |
Anonymous
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I modify a Martha Stewart recipe for chicken. Rosemary, lemon zest, butter, and pepper. Mix, and rub generously over and under the skin.
I cook it in a bag, because I've been doing it for years and it always turns out perfectly. Two smaller turkeys because my family likes the white meat best. |
Anonymous
| I use a Martha Stewart recipe to brine the turkey. Last year I accidentally roasted the turkey upside down and it came out great so I will do that again. |
Anonymous
dinner reservations via open table. 
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Anonymous
| Ii'll probably sit him down and tell him he's lived a full life, but it's time for him to nourish my family like tradition intended. |
Anonymous
| Butterball turkey breast. Follow the directions, all the prep's done for me. |
Anonymous
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Brined. Lemons and some herbs in the cavity.
Straight up roasted. |
Anonymous
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Will brine mine (probably just salt and sugar), then put lemon, garlic, thyme, s&p inside, rub olive oil on the outside, s&p, and roast as Barefoot Contessa instructs. Mine usually turns out well.
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Anonymous
Tell him he will go to turkey heaven, with the turkey Jesus. |
Anonymous
| spatchcocked. |
Anonymous
| I've used this recipe for "dry brining"--i.e. sprinkling the bird liberally with kosher salt a few days before roasting--for several years and it always produces excellent results: http://www.latimes.com/features/food/thanksgiving/la-fo-saltedturkey,0,5687234.story#axzz2lOoh8GzT |
Anonymous
| I told her yesterday. She seemed okay with it, but she is a turkey. |
Anonymous
| Roasting with butter pats under the skin and horror of all food horrors, stuffing cooked in the bird cavity. |
Anonymous
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grilled
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