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November 24, 2003
free-range t-day
i'm celebrating this thanksgiving quietly with my parents and a couple of orphaned friends this week at my house. so when i was shopping at trader joe's over the weekend, i picked myself up a twelve-pound free-range turkey. which kind of amuses me. how am i supposed to feel better about the slaughter of an otherwise happy turkey frolicking in the countryside?
anyway, now that i have the damn thing in my fridge, i have no idea what do do with it. i've heard that there are high-temperatures and a baster involved...oh wait that might be a different story. *snicker*
seriously, if anyone has some good advice for a virgin t-day hostess, please share. thanks in advance.
Posted by heidijanet at November 24, 2003 01:28 PM
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for all those interested in the responses, or need some help also... here's some sage bird cooking advice from my dad:
Well there are two schools of thought on the preparation of the Bird. Slow cook = low heat (300 degree) long time (6- 8 hours) or fast cook = high heat (450 degree) 20 min per pound. Don't stuff the turkey. My favorite is slow cook on a B-B-Que. Fill the cavity with beer/garlic/favorite spices. cover with foil and cook for four hours on med heat, uncover for last hour to hour and a half basting every 10 to fifteen min. so the bird will brown and cook in its own juices.
Good luck with the bird and have a wonderful Thanksgiving.
Hope to see you soon. (call if you need any more help with the turkey)
LOVE
DADDYO
fill the CAVITY...bleh. i can gut a fish and clean it, but somehow that just sounds wrong!
but i do like the beer part...:D
heidi
Posted by: heidi janet at November 24, 2003 04:57 PM
Cook as much as you can before Thursday. I find it more than a little frightening that I am suggesting this, but Martha Stewart has a prety good Thanksgiving preparation timeline on her web site.
Posted by: kristina at November 24, 2003 05:59 PM
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