Hope everyone's turkey is moist and perfect.... the stuffing's great.... the ham's just right.... and the fixin's are amazing... :):)
And the family love and felowship is great. Despite all it's faults, we have a LOT to give thanks for in this great country of ours.
Andy, Jaws, and Fred
Happy Thanksgiven to all
Wish you all a great holiday.
--dig
(http://i3.photobucket.com/albums/y84/Rodney1/turkey.jpg)
Thanks for the best wishes Andy, Big Ray and Dig.
Have a pleasent day in what ever is planned for you all.
For us were are staying home and having the grandkids over to help us eat the 22 pound turkey I just put in the oven. I couldn't help myself but to buy the biggest turkey in the store since I was able to get it for .19 cents a pound and it is a fresh one not frozen. MUMMM. I started preparing the bird yesterday by soaking it in a brine of water, apple cider, salt, sugar, allspice, pepper & bay leaves for 12 hours. I then removed the turkey from the brine last night, rinsed well and put in the fridge for the evening. I could have just as well left it sitting on the back deck since it has been a steady 30 to 35 degrees for the last week or so a little warmer during the day but not much. This morning I finished preparing the bird for the oven by adding salt and pepper all over and inside and filling the cavitey with onion, orange 1/4's celery, tyme,sage and bay leaves.
rubbed em' down with olive oil and in a 400 degree oven breast down for 1/2 an hour, after I turned the bird back over and basted with a mixture of chicken broth, apple cider and butter built a tent with foil for the lid since the lid wouldn't fit over the 22 pounder and back in the oven for a few hours baste again and finish coohing untill 170 degrees is reached.
by the way did I mention I like to cook :lol:
how do you prepare your bird?
Enjoy!!