Wednesday, November 25, 2015

Thanksgiving Turkey - Day before prep = Day of ease

Easy... Beautiful.... Delicious.... Moist.... etc. 

Day Before Thanksgiving:
Turkey - thawed,  remove giblets and neck and reserve
Reynolds Oven Bags - Turkey Size
Roasting pan (I prefer Reynolds use and toss because I only use a roasting pan once a year)
Onion - chopped
Celery - chopped
Carrots - peeled and chopped
1 TBS Flour
Vegetable oil or butter

Start with a thawed Turkey... ahem, the beautiful thing about knocking this part out the day before is you still have time for a cold water bath to finish this process.
Remove giblets and neck from inside the turkey.
Turn on Simon and Garfunkel
Combine veggies and parsley, sage, rosemary, and thyme. Set aside.
Shake 1 TBS flour in empty oven bag. This prevents sticking.
Place bag in roasting pan.
Pat the turkey dry.
Stuff the veggie/spice mix into the turkey.
Remaining veggie/spice mix goes in the bottom of the oven bag.

OPTIONAL AND DELICIOUS: Combine 1/4 cup oil/butter and parsley, sage, rosemary, and thyme (about 1 TBS each except 1 tsp sage) in bowl.
Scoop as much of the oil mixture as you can and rub on the turkey UNDER the skin. Try not to tear or rupture the skin.

Rub exterior of turkey with oil/butter
Sprinkle turkey with paprika...beautiful browning
Close oven bag with nylon tie (included)

Place in fridge.

Thanksgiving day:
Remove turkey from fridge. 
Make 6 slits in the top of the bag about 1/2" long.
Bake in 350 degree oven according to oven bag package instructions.
Let sit for 30 minutes
Slice and Enjoy
NOTE: veggies in and around turkey are not edible.
Reserve turkey broth for gravy or leftovers such as Day After Thanksgiving Pot Pie

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