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[–] bottmanakers 0 points 1 point 1 point (+1|-0) ago
I went stupid simple this year and I think it turned out better than years past. I took the turkey out of the bag at night. I dumped salt, pepper, garlic and onion powder all over it and dumped some salt in the cavity. Put it in my roaster at 175F went to bed. About 10 in the morning I bumped it to 225F and about two hours before dinner cranked it to 350 to get it up to temp. Once it was at least 165 anywhere I poked it I transferred to a metal rimmed baking sheet and just tossed it in the oven set at 225 to keep it warm. Was in there maybe at most another hour while making gravy and getting everything ready. It was golden all over and that little safety indicator finally popped. In contrast what I normally do involves pulling the skin back and packing in butter, covering with bacon..... bla bla bla. Everyone thought it turned out great. Honestly it’s the gravy that’s the most important part.
[–] DishingShitLikeA [S] ago
Yep. The gravy. That's why I was a little disappointed with the salty. As long as the bird isn't dry you're good.