This post is dedicated to my loving father in law, Don Abercrombie, the man who taught me how to prepare and oven roast the most flavorful lip smacking turkey in town. Thank you Don!
People flip out at the mere thought of preparing and cooking the Thanksgiving or Christmas turkey! I use to be one of these people. When I was growing up it always seemed like a big to do. There was always whispering or chaos surrounding the prep and cooking of the turkey. To this day there is a misguided stigma and pressure to prepare the main course just right!
Then along came my father in law who de-bunked the laborious intense process. Which means I come bearing good news, it ain’t that hard!
If you don’t mind getting your hands dirty and putting in a little up front elbow grease into the prep…then honey child you are in for a treat. However, if the thought of touching raw meat activates your gag reflex then by all means leave step one and two to a trusted friend or family member.
Yall, making a turkey might be one of simplest high protein meals to actually make in the kitchen. This coming from the girl who hates to cook! Staggering news I know!
Thanks to my dear o’l Don, who taught everything I know about making a beautiful brown bird .
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I have been told that the bags are better than the foil oven tent. I’m using this oven bag instead of the foil tent for a more juicy bird.
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The actual prep time is the most time-consuming portion of the process which takes less than 30 minutes tops. (assuming you have all the required ingredients standing by)
The bird must be thawed and ready to work with. Don’t forget to fully thaw the turkey.
Make sure you get the plastic pre packaged gravy packet out from inside the neck. And also remove the neck and all remaining innards.
Preheat the oven to 350 degrees!
I personally clean the bird with soapy water to remove any remaining bacterial. While the bird is damp, apply the whole outside and inside of the turkey with butter. Slater it on the turkey like you are giving it a massage. Finish with salt and pepper. I use sea salt and Lowrys. Place the turkey in a foil baking pan or turkey dish.
Cut a yellow onion and a red apple in half ! Put one half in the top the other halves in the bottom. Garlic cloves might also be fun flavor to use to enhance the flavor and aroma of the turkey.
Add a can of swansons chicken broth to lightly cover the bottom of the pan/dish.
Make a foil tent over the entire turkey. in other words, cover it entireley.
Bake for 30 minutes per pound
Kick back and lt the oven do the work!
Baste the turkey with it’s own juices every hour.
For last 30 minutes, remove the foil tent and let it lightly brown on top.
Remove cool and serve!
You’re tastebuds will thank you for the robust flavor. Go ahead and eat the whole leg!
You will be the hit with the oven roasted traditiona turkey and know one had to know it wasn’t hard!
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EASY PEEZY YALL
Love, less attitude and a lot more gratitude!