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Topic: Thanksgiving Turkey Tutorial  (Read 8214 times)
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sweets4ever
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« on: February 15, 2008 10:40:18 AM »

I surprised hubby with one of his favorite foods for Valentine's Day -- a turkey, of course!  He loves when I make turkey (I think it was a deciding factor before he proposed to me), so I knew it would be a great Valentine surprise for him.


I took pictures as I was preparing it and maybe they'll help someone on their next turkey-making mission. Smiley


Warning!  If you are offended by images of raw meat, please do not view the remainder of this thread. Smiley


First, the basic bird.  This fellow here is a 24-pound Butterball birdie. Grin  Next to it you'll see my herb dressing, which will be used in the following steps.  It's been rinsed inside & out and patted dry with paper towels (be sure to remove any bags inside -- CHECK in the neck, too! Cheesy).  


The herb concoction is very random measurements of:
Melted butter
Garlic
Salt
Pepper
Parsley
Sage
White wine

For the best (and most disgusting part) of preparing the bird, separate the skin from the breast so that you can moisten and season under the skin.  This step makes it SO delicious and ridiculously moist.

Make sure you take any rings off your fingers! Cheesy  No... really, other than obvious reasons, they will tear the skin of the bird, which you want to avoid if at all possible.  Move your hand around as much as possible to create space for the dressing.


I couldn't photograph this step with one hand, but you'll get the idea.  Lift the skin and using a baster or ladle, apply generous amounts of the dressing.




Apply the dressing all over the outside of the bird as well.


Massage the dressing into the bird.  It looks ridiculous, but it will press some of the herbs into the skin.


For this step, many people will use stock or water.  I prefer to use more of the wine that was used in the dressing.  Pour a little in the bird...


And a little around the bird Grin...


Don't forget to tuck your legs before baking!


Cover it loosely with foil and bake per "package instructions/pounds."  Bake...bake...bake...  I'll usually baste one or two times during the cooking period.  During the last 30 minutes, I remove the foil so that the skin can golden.

Remove from oven and let REST!  It needs to rest.  Leave it alone.

30 - 45 minutes of resting later...







Num!  Cheers! Smiley
« Last Edit: November 29, 2013 09:45:34 AM by sweets4ever » THIS ROCKS   Logged

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« Reply #1 on: February 15, 2008 10:49:30 AM »

WOW you just made me so hungry! I wish I had a reason to make a huge turkey! lol
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« Reply #2 on: February 15, 2008 10:50:45 AM »

WOW you just made me so hungry! I wish I had a reason to make a huge turkey! lol

Hehehe!  According to mr.sweets4ever, every day is reason to make a huge turkey. Cheesy

It would probably feed you guys for a week!  Though, it makes really really nummy sandwiches for lunch.
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« Reply #3 on: February 15, 2008 10:56:30 AM »

True true! That might be a good enough reason to make one actually- Rob always needs something for lunch! Hmm!
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« Reply #4 on: February 15, 2008 11:02:25 AM »

That is one tasty looking bird! I've never made a turkey with wine before, I'm going to have to keep that in mind for next time.
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« Reply #5 on: February 15, 2008 11:03:43 AM »

that looks delicious!!
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sweets4ever
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« Reply #6 on: February 15, 2008 11:06:24 AM »

That is one tasty looking bird! I've never made a turkey with wine before, I'm going to have to keep that in mind for next time.

Thanks!! Smiley  It's super tasty with wine... I've used all different kinds of white wine, but basically anything that would normally be paired with poultry for drinking is best. Smiley
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« Reply #7 on: February 15, 2008 11:06:34 AM »

that looks delicious!!

Thanks! Cheesy
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« Reply #8 on: February 15, 2008 11:09:33 AM »

oh, yum.  i am so making a turkey at my next opportunity.
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« Reply #9 on: February 15, 2008 11:12:58 AM »

oh, yum.  i am so making a turkey at my next opportunity.

Post your turkey! Cheesy  Or maybe I'm the only one who takes pictures of a turkey. Cheesy
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