One of the things I give thanks for each Thanksgiving is that unlike so many things in this world, turkeys (for the most part) are still the same.
No “New and improved stuffing cavity!” no package exclaiming, ”Now more drumsticks than ever!” and VERY thankfully, no “e-turkeys” or “i-turkeys”…
Still, even though a turkey is still a turkey, that doesn’t necessarily mean you can take for granted that it will be as tasty, juicy and tender as you’d like it to be on Thanksgiving.
Turkeys need some help.
Over the years, I’ve had a lot to say about roasting, and more specifically about roasting turkey. And honestly, I think people have gotten the message. But then, when the day of turkey reckoning comes (and this year, it’s the 26th) a lot of people just fall back in to old habits.
The turkey gets cooked, its brown, it’s stuffed, it’s on the table.
Then…sometime later, after the last piece of pumpkin pie has disappeared, the inevitable turkey regrets creep into the conversation.
Ya know….next year I think I’m going to… _______ (fill in one of the below.)
1. Buy a fresh turkey
2. Brine my turkey
3. Not stuff my turkey
4. Roast it upside down for a while
5. Not roast it at such a high temperature
If you remember those thoughts, why not make “next year”, THIS year.
Of course, I’m not going to just say this and walk away. I’ve got a number of helpful tips from some of my previous Blogs to simple videos which will give you all the information and practical advice you’ll need to cook a delicious (and tender) bird this year.
If you knew for certain that “one way” or “another”, your Thanksgiving Day Turkey was going to make it to the dinner table, and if you knew that “one way” wasn’t cutting it, it’s perhaps time to try “another”.
Check out my tips and videos and let me know how YOUR bird came out this year.