Thursday, November 24, 2011

Thanksgiving: the turkey

Unconventional.  Daring.  Scandalous.  Yes, that's how I roast my turkey.

Forget stuffing an 18-lb bird, and roasting it for five hours.  Put the stuffing on the side, cut the bird up -- same way you'd do a chicken -- and roast the pieces.

I cut up the bird last night, and brined it overnight.  This morning, removed the pieces from the brine, arranged in the roasting pan, tucked in the scraps (back, neck, giblets), some cut-up onion, carrot, and celery, seasoned it all lightly (remember, it was brined, so likely will NOT need salt), and poured a melted stick of butter over all.  Added a cup of turkey stock, too.

350°F, uncovered. 

Two hours. Done.  Perfectly.  PERFECTLY

 Cut up like a chicken: breast, legs, wings.  

 With the back, neck, giblets, onion, carrot, celery tucked in,
seasoned lightly, basted with melted butter.  

Two hours at 350°F.  Roasted to perfection.
Neck, back, giblets, veggies, drippings saved for stock.

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