Our Thanksgiving turned out really nice. I got lazy and decided that cooking a turkey in a moderate oven - 350 to 375, took too long. So I boosted the heat to 440' F. and roasted teh stuffed bird until the internal temp read 145'. I then backed the oven heat down to 350 and finished the bird top 155'. The skin was amazing and the meat was so succulent and juicy. I think this is my new favorite way to roast a turkey. I just rubbed the skin with Carapelli brand Extra Virgin Olive Oil, and then salted it. This was done on all sides. I roasted the bird on a rack, in a shallow pan, with a cup of water added to teh pan to control any splattering. There was great fond in the pan, but no juices to make gravy from as they all stayed in the bird. Gravy came from a combination of turkey and duck broth from boiling up the necks, and giblets, and was amazing. My sister did a great job with the sides, which included everything listed in my previous post. And the pumpkin pie came out perfect, with a great crust and very well flavored filling. My sister made a trifle with instant pumpkin flavored Jello brand Puding, a seasonal flavor I'm told. It was cold and wonderful. I think it's one of Jello's best flavors. But best of all, everyone truly had a great time. Talk was pleasant, good memmoriesand stories flowed from everyone, with both of my adult children who live in the area able to attend. Everyone had a great time. And the two turkeys I made for those who attended our church Thanksgiving meal, I'm told were a huge success, and everyone there had a great time as well. I'm beat, but satisfied with my work, and the efforts of everyone else who contributed. My sister's family isn't religeous at all, but know that I am, and allowed me to say an prayer fo thanksgiving before the meal. They respect my beliefs, and that sets the stage for a wonderful evening. Plus, I got to have a great time cooking with my son. He roasted the duck, and helped me prepare the stuffing, I did the prep work and cooking of the turkey and stuffing. He seasoned the stuffing perfectly. I use all the right ingredients in my stuffing, but have a very hard time getting the seasoning right. He nailed it, and as that is possibly my favorite flavor in teh meal, that really helped make it a great meal. And my Mom's recipe for sea-breeze salad is a favorite in our family, and keeps her close to us, though she passed on many years back now.
It was a great day. I hope eveyone on DC had as good a holiday as I did. Oh, and though I dont' say it at family gatherings, you guys and gals are included in my silent Thanksgiving prayers. I'm thankful for your wonderful attitudes, and personalities, and spirit of comunity, and...
Chef Munkey, I am so glad that the pie crust instructions helped you. That also contributed to making this year's Thanksgiving Holiday an extra great one for me.
Seeeeeeya; Goodweed of the North