S
stefen
Guest
BLASTED TURKEY
Last year, after Thanksgiving, Cristina and I took a 14 lb turkey to our mountain cabin.
After salting with kosher salt, we filled the cavity with quartered onions and oranges, then placed it in a roasting pan breast down and cooked it at 500 degrees.
At approximately 2 hours we inserted a therometer in the thigh...it said done...tried the breast, and got the same results.
Probably the most moist and tasty turkey ever. Probably cooked so fast due to the 5300' altitude.
With the breast down, the meat is as moist as the dark meat.
We accompany with Challah, matza soup, green beans, cranberries, smashed potatoes, gravy.... and good friends.
Lets hear your results.
And last, if not least, MAY YOUR THANKSGIVING DINNER STAY OFF OF YOUR THIGHS.
Last year, after Thanksgiving, Cristina and I took a 14 lb turkey to our mountain cabin.
After salting with kosher salt, we filled the cavity with quartered onions and oranges, then placed it in a roasting pan breast down and cooked it at 500 degrees.
At approximately 2 hours we inserted a therometer in the thigh...it said done...tried the breast, and got the same results.
Probably the most moist and tasty turkey ever. Probably cooked so fast due to the 5300' altitude.
With the breast down, the meat is as moist as the dark meat.
We accompany with Challah, matza soup, green beans, cranberries, smashed potatoes, gravy.... and good friends.
Lets hear your results.
And last, if not least, MAY YOUR THANKSGIVING DINNER STAY OFF OF YOUR THIGHS.
