Celebrating, Capturing & Remembering Life's Special moments
 
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My upside down turkey. Might not look magazine cover worthy, but oh so yummy! By the time it is eaten it will be carved up anyway.
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No, that's not my mom, it's my brother actually. This picture from the day just nicely illustrates this paragraph. :)
I hosted Thanksgiving at our little apartment this year. I so enjoy having people over for good food, even when we are packed in like sardines. Of course, that makes it all the better right?
I love finding that sometimes the very best food is the very simplest recipe. Take for example the turkey. My family all said it was the best they had ever tasted (although since you only have it once a year, can you really remember what last year's was like?).
There are 2 tricks to making an amazingly moist tasty turkey and both are very easy to do.

#1 Brine it. This might sound fancy, but for me it is as simple as adding a cup of salt to a big stock pot of water, adding the turkey and soaking for a day or two. You can easily combine this with the defrosting step. If you are defrosting, you probably will want two or three days. Just takes thinking ahead. If you want to make it more fancy, search the web for more seasonings to add to your brine.

#2 Roast it upside down. I don't use bags or anything, I just roast it in the oven, uncovered. I roasted my ~12 pound turkey for about 3 1/2 hours at 325 degrees, and made sure it was done by sticking a meat thermometer into the breast and assuring it is at least 165 degrees.

When my sister pulled the turkey out of the oven to start carving (my dad wasn't feeling so great), my mom exclaimed half horrified "you cooked it upside down!". I grinned in response and gave a proud explanation. Are you curious yet?

My aunt taught me secret #2. By roasting the turkey upside down the fatty juices from the dark meat (legs & thighs) soaks down into the white meat, making it extra moist, and not at all dry.

Those are the only 2 tricks you really need to roast a phenomenal turkey. I admit I did go a little bit farther though and also rubbed some butter, salt, pepper and garlic powder all over the bird before roasting it. Then I also threw in some chopped celery and onion inside the turkey since I was baking the stuffing separately.

 





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