November 27, 2019

Happy Thanksgiving!

Happy Thanksgiving!

 A prior year Thanksgiving Turkey ready to go into the oven to slow roast.

Thanksgiving is one of my favorite times of year.  I love making roast turkey.  We eat roast turkey year round, not just at Thanksgiving.  Sometimes a whole turkey, other times a bone-in turkey breast.

This Thanksgiving I'm once again preparing a 14-16 pound turkey.  It will slow roast at 300℉ for about 30 minutes a pound; will be fall-off-the bone tender.  I plan on having it done an hour before we eat, just in case it needs a bit more time, and to allow for the juices to settle.

My turkey is an all natural Willie Bird Turkey raised locally in Sonoma County.  Stuffed with a potpourri of fresh herbs (with the exception of the fresh cilantro, all from my gardens), onion, celery, sliced citrus, melted butter, salt, pepper, and smoked paprika.   Vegetable broth to coat bottom of pan plus 1/4 inch or so; cover pan with foil.  The turkey's au jus will make wonderful gravy, no thickening or other adjustments needed.

Turkey Tips:

No bread stuffing in the turkey because of the low roasting temperature.  But no one in my family likes bread stuffing, anyway.

If you are slow roasting a turkey 14-16 pound turkey  allow about 30 minutes per pound, and 1/2 cup melted butter drizzled on turkey.  As mentioned above, plan on having the turkey done an hour before you plan to eat, just in case it needs a bit more time, and to let the juices settle.

Happy Thanksgiving to all and enjoy your day!

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