Turkey Day, 2021

It's been 40+ years of trial and error, and it bore fruit in yesterday's turkey.

Think of all the possibilities:

Fresh or frozen?

With stuffing or without?

Turn the bird?

Wrap the turkey in foil?

Change the temperature during roasting?

Brine beforehand?

Rub with spices and/or oil?

Three hard-to-make side dishes were store-bought.

Each of the above in turn has many options. Stuffing recipes are innumerable, temperature adjustments can be high to low or vice versa, how long before turning the turkey over, if at all, etc.

My wife's late aunt had a reliable method for keeping the meat moist---cover the turkey with a wet paper shopping bag, replacing it every hour as it dried out. We stopped using that technique when supermarkets switched from paper to plastic.

Here's the 2021 recipe. On Tuesday wash the fresh turkey, pat dry, and season all over. (I used salt, pepper, and garlic.) Leave uncovered in the refrigerator until ready to cook. On Wednesday evening rub with butter and roast in oven, breast-side down, at 400 degrees for 40 minutes. Turn the bird and roast at 400 for 20 minutes. Pour 2 cups wine or apple cider over bird. Adjust the temperature down to 170 degrees and roast for 12-20 hours until inner thigh temperature reads at least 160 degrees. Baste if skin appears dry (I only did this once). After removing turkey from oven, allow at least 30 minutes before carving.

My limit was one plate plus a second helping of turkey.

I had to save room for the pumpkin pie.

I hope you and your loved ones had a Happy Thanksgiving.