Turkey Lurkey

mmmmmmmmm

Just thinking about this makes my mouth water. So the turkey is the most important part of the meal right? Yah, so if you want a great turkey--spend a little extra time preparing it and you will have a masterpiece. My mom saw this recipe on a PBS cooking show about 8 years ago. It is fabulous! Definately worth the extra effort. Here goes....

Turkey
If you can afford to buy a fresh turkey--it tastes much better than one that has been frozen.

At least one day before cooking place the bird in a salt water brine. Put 1/2 cup salt in the bottom of a clean 5 gallon bucket. Fill about half way with water or until the water covers the bird. Soak up to 48 hours, but at least 8-10 hours.


Combine:

1 cup olive oil
2 tsp seasoned salt
1 tsp pepper
1 tsp garlic

Remove bird from brine and towell off with paper towell. Separate the skin from the breast with your hand and marinate the above all over the turkey, under the skin, inside and outside of the bird. Place fresh sprigs of sage and thyme under the skin of the turkey and a few more inside the cavity. Place turkey (upside down) on a rack in a deep roasting pan. If you place the bird upside down, all of the juices will go down to the breasts and keep them moist. Tuck the wings under to prevent browning and tie the legs together with a string so they don't flop all over.


Bake at 350* for 20 minutes per pound. Remove tender turkey timer and use cooking thermometer for best results. Do not use an oven bag. Baste often during cooking time to replenish the seasonings that are being dripped out. Turkey is done at 180*. Remove turkey from oven at 170* as turkey will continue cooking when you remove it from the oven. (the turkey timer is set to go off at 180* and turkey will be dry if it gets much hotter than that). Remove herbs and discard. This does not produce an attractive bird, but lets face it.....it's the taste that matters.

Gravy

Collect some drippings from the pan (try to get the drippings not just the oil). Strain the drippings and add 1 qt chicken broth or water to make desired amount. Bring to a boil. In separate bowl or cup combine 1 cup water and 1/2 cup flour. Shake or whisk well so there are no lumps. Slowly add to boiling broth & drippings. Bring to boil and boil for about 10 minutes. Season to taste.

I hope this makes sense... if not you know how to contact me :)

The other recipe I wanted to post is for the apple cranberry relish my mom-in-law makes. It was her mother's recipe and it is soooo yummy. My sister has adopted it and her family loves it so much they eat it with a spoon. For some reason....I cannot find it at the moment, actually I've looked all over. So when I have a chance to call Betty and get it I will post it then. If you would like any other recipes...I'm always happy to share.