If the Halloween pumpkin doesn't become a pie in time for Thanksgiving, it will keep until Christmas. I paint mine on the outside instead of carving so that it will stay fresh longer. So I haven't cooked it yet, but here is my turkey:
It was a 19 lb frozen Butterball Premium Young turkey from Winco (sold for 1/2 price with $50 groceries) and I thawed it in the fridge for 3 days and then roasted it 4 hours, starting at 350 and lowering the temperature every hour or so.
I used a Reynolds oven bag to keep it tender and juicy and contain the drippings, which of course became giblet gravy in due time. We had our private Thanksgiving dinner Saturday with mashed potatoes, pureed applesauce yams, stuffing on the side and other trimmings. Desert was cherry pie.
Here is a pretty interesting article I found about antibiotics and hormones in turkeys, why frozen turkeys are better than fresh, and what they mean when they say it is a "young" turkey.
Apparently the turkeys with a Premium label are given better food before they become our food.
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