Saturday, December 01, 2007

Thanksgiving Turkey

We didn't really have a recipe for this, and B did most of the turkey wrangling. Our turkey was 13+ lbs., and we followed general instructions from the USDA. It took several days to thaw in the fridge, and then B extracted the giblet bag and the neck from the 2 cavities and rinsed the bird out in the sink. He inserted some stuffing, tied the legs together with some string, and placed the turkey in an aesthetic pose in the roasting pan. Turkey was roasted in the oven at 325° F for ~4.5 hours, until the little button popped and internal temperature was ~150°. We covered the turkey with foil for the first 1.5 hours, then uncovered, buttered the top, and basted every 20 minutes thereafter.

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