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Thanksgiving Turkey

Posted Oct 10 2011 6:14pm
Dear Friend,

The smell of cinnamon is in the air. The trees are changing, the air has become brisk. Around every street corner is a pumpkin or two. I have a strong desire to bake apples, make soup, mulled wine, and eat turkey. Fall is here, and Christmas is right around the corner.

My house smells like turkey and stuffing, Christmas and Thanksgiving. Its smells perfect and is warm and inviting, and that's what I love about the holidays.

Today especially (but really every day) we should give thanks. I don't say thanks nearly enough, but I truly am blessed for everything in my life, the opportunities I've had, the people I've met, the safe water to drink, the wide selection of beautiful food to choose from, and to be surrounded by wonderful and caring people.

Today and everyday, I am truly thankful for you. I am thankful that you choose to spend a few moments of your day with me, here on my tiny piece of the Internet. I am thankful that you give me the opportunity to share my recipes and stories. I am thankful you listen and keep coming back to hear more. Today I wanted to say thanks to all my wonderful readers, for allowing me to share my stories with you.

And because it's important, we should all give a little thanks.......

for the women in our lives,

for the people we knew,

for floral wallpaper, and moments like this,

and for all the people we love.

We should say thanks for cranberry sauce, because it's just so darn delicious.

And apple pie, because it makes the world a better place.

We should say thanks for beautiful meals.

And feeling full.

And now from me to you, a recipe for the juiciest and most flavorful turkey you will ever taste. Thanks for listening.

Yours truly,


p.s. thanks Mr.Turkey.

[Print Recipe]

THANKSGIVING TURKEY RECIPE (11 lb turkey = 4 1/2 hours)

2 cups salt
16 cups cold water
small onion, peeled and halved
1 potato, halved
1 sprig rosemary
1 sprig thyme
1 sprig sage
3 tbsp butter


1. Thaw your turkey using the following  guidelines .

2. Once the turkey has thawed, remove the neck and giblets and discard {they should be hidden inside the turkey cavity}. Fill a large pail with 2 cups of salt and 16 cups of water, or 1 cup of salt per 8 cups of water. Stir the water until the salt has dissolved. Place the turkey into the water the night before cooking. The turkey should be totally immersed. Then place the pail into a refrigerator.

3. The next morning, preheat the oven to 475 F. Remove the turkey from the salt water brine and rinse under cold water.

4. Stuff the turkey {in the larger hole towards the end of the legs} with the onion, potato, rosemary, thyme, and sage.

5. With a knife, pull back the outer skin on the breast. Heat the butter until melted, and then spread the butter under the top layer of skin on the breast, and save a little to brush on the outsides of the turkey. Finally salt the outside of the turkey and then place it into a roasting pan, breast side up, and cover with a lid or tinfoil. Place the pan into the oven, on the lowest rack, for 20 minutes.

6. After 20 minutes, reduce the temperature to 250 F and roast for an additional 15 minutes per pound.

10 pounds = 150 minutes
11 pounds = 165 minutes
12 pounds = 180 minutes
13 pounds = 195 minutes
14 pounds =  210 minutes
15 pounds =  225 minutes
16 pounds =  240 minutes
17 pounds = 255 minutes
18 pounds = 270 minutes
19 pounds = 285 minutes
20 pounds = 300 minutes

7. Turn the oven to 350 F. Remove the cover or tinfoil, and continue to cook uncovered for an additional 1 - 1 1/2 hours, basting the turkey every 20 minutes until finished. The internal temperature of the turkey should be 170 F in the breast and 180 F in the leg.

8. Once the turkey is finished, remove it from the oven and let it sit for 30 minutes before carving. Discard the onion, potatoes, and herbs, and reserve the fat drippings for gravy.

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