I'l add two things to this meal, and they are essential at my home, and in my extended family's homes as well. That is: Sea Breeze Salad, and mashed rutabeggas with a bit of butter and brown sugar mashed in. after that, everyone else has given you what you need. Adn remember, if you take the bird out of the oven when the internal temp reads 255, and let it rest for fifteen minutes, you will be rewarded with the juciest and most tender bird ever. Also, remove the breasts whole and cut accross the grain to enhance the tenderness of the meat and give everyone a piece of that golden skin. Just arange the breasts sliced and layerd side-by-side, with drumsticks and wings in the appropiate places on the platter. It's great on a bed of flowering kale. Makes a great presentation. And save the turkey oysters for yourself and someone extra-special. Got a child you particularly like. Invite that youngster into the kitchen before the meal is served and give hi or her one of the oysters while you eat the other. It will be just for you two.
The oyster is the meat found on the turkey back, in the depression just behind the wing joints. The meat is called the oyster because it's approximately the same size and shape. And, its the choicest meat on the bird. I always shared one of the oysters with my favorite nice, or my youngest daughter. And you know who the favorite uncle is in my family.
Seeeeeeya; Goodweed of the North
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