|I thought I would add a picture of the turkey so everyone could see how it turns out with cheesecloth over the top. For a 29 lb bird it was really moist, sadly the leftover's are long gone. This baby cooked for 7 hours at 300 degree's. At the 6 1/2 hour mark I removed the cheese cloth to give the turkey it's lovely golden brown color. My very rough directions are Turkey Directions. I forgot to mention I remove the cheese cloth a 1/2 hour before the turkey is done in the previous post. I will have to up date it.. I really didn't have any other photo's as I was so busy cooking and visiting. I feel pretty lucky my Hubby snap a photo of the turkey!|
The second part of this post I thought I would talk about my mammoth free range turkey. Yesterday we headed out to pick up our turkey from the butchers only to be offered a 28.83 pound turkey. I had reserved a 26 pounder but my husbands face lit up like Christmas at the idea of this mammoth. So I agreed... My plan of attack for preparation will be to mix butter with some fresh sage, rosemary and thyme and rub all the buttery goodness up under the skin over the breast and the legs. Any leftover butter will then be distributed over the breast on the top of the bird. I then stuff the inside cavity with stuffing, but not packing the stuffing too tight and tie the legs and skewer the bottom. My secret weapon I have been using for the last 12 years is..... Should I really give it away is the question? Ok..Ok...I will... I soak cheesecloth ( folded until it covers the top of the turkey and tucking in the sides as needed) in butter, wine and chicken or turkey stock mixture and drape it over the turkey. It produces such moist breast meat it is incredible. I pop it into a 300 degree oven and cook until the turkey is done, dependent on size. I baste every 20 minutes and remove the cheese cloth a 1/2 hour before the turkey is done. I always double check the thigh and stuffing temperature using an instant read thermometer, the thigh should register 180 to 185 degrees when done and the stuffing 165 degrees. I know not very fancy, no pictures and my explanations rather.. blah but I figure if anyone really has questions feel free to ask! I hope everyone has a great Thanksgiving and eats lots of yummy goodness! Hopefully I will be posting a little here and there as I go over the next few day.
It has become true soup weather here in the Northwest and I had a ton of tomatoes from the garden that had finally ripened. So tomato soup with hot ham and cheese subs with jalapenos it was! This soup is a thicker soup, I love to dip my sandwich. But if you prefer a thinner soup you could add a little bit of chicken stock or milk. This soup has texture and body, it's not like Campbell's but we love the fresh sweetness of the tomatoes as the flavor has condensed down from roasting. There is nothing quite like real cream of tomato soup.
Give it a shot it is super easy!
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