ROASTING YOUR TURKEY
Below are the directions for the common method of roasting your turkey. Following is the overnight method. I have done the overnight method for over 20 years and the turkey comes out juicy, tender and delicious. An added benefit is that you don’t have to rush to get the turkey in the oven on Thanksgiving morning. One note though, this method is good if you are going to have an early dinner, say by 3 PM. If your Thanksgiving Dinner is going to be in the evening, then follow the traditional method.
Also, most recipes will tell you to roast the turkey with the breast side up – if you do this whatever fat and juices (and there won’t be much) will drip down to the bottom of the bird and into the pan. If you roast your turkey, breast side down, the juices from the dark meat (and there will be plenty) will drip into the breast. Just turn it over 1 hour before completion to brown the skin.
- Remove giblets and wash turkey inside and out.
- Rub with Olive Oil or Butter and a combination of sage, white pepper and paprika (garlic optional), inside and out.
- Stuff if desired. Close the openings to keep stuffing from falling out.
- Truss turkey by tying together the legs and wings.
- Place on roasting rack in pan, breast side down.
- Roast at 325 degrees according to the time table on package.
- One hour before it should be done, remove from the oven and turn the turkey over, breast side up.
- Return to oven and continue roasting until the breast is brown and the turkey is done. (175 degrees on meat thermometer)
- Allow to sit at least half hour before carving. (This will set the juices)
- Follow directions 1 through 5 above.
- Place in oven set to 200 degrees just before going to bed. (Preferably, not before midnight.
- About 1 ½ hours before serving time, increase the oven temperature to 350 degrees and follow steps 7 through 9 above.
Mrs. Cubbison’s Stuffing Mix
Sauté all or some of the following in ¼ lb. Butter:
Diced Onion (at least one)
Several ribs of celery, diced
You can also add a peeled and chopped apple, a little curry powder (about 3 Tbsps.), raisins or nuts and a couple of beaten eggs.
Do not add any liquid as the dressing will absorb moisture from the vegetables and the turkey.
DO NOT PUT THE STUFFING IN THE TURKEY until you are just ready to cook it.
REMOVE ALL THE DRESSING FROM THE TURKEY AFTER IT IS ROASTED. (If the dressing is left in the turkey, food poisoning can result)