Sunday, November 23, 2008


on cooking turkeys... last year, after I shared this on my daily blog, I received so many emails saying that they'd tried cooking their turkey this way and what a huge hit it was. So, I share this little gem again. Years ago, we learned this great Thanksgiving tip. Cook your turkey upside down!! We use a Reynold's Browning Bag. Season the turkey as always, flour the bag, then place the turkey inside the bag breast side down. Place the browning bag in your roasting pan (I use the big foil ones because it is a great place to debone the meat and just toss the whole thing afterward. Mr. Granolaman, my husband, says that I "owe the earth an apology" every time I use a foil baking pan. but I can live with that once a year.) It makes the turkey heavenly moist because the drippings from the dark meat flow into the breast meat while it's cooking. Bake Mr. Gobble at about 285° all night long. Sllllooooooooow cooking is the key! Note: The little red thermometer will pop way early because it's in the juices, so you have to disregard it as your "it's done" gage. We usually put Mr. G. in the oven right before bedtime and by morning (around six to eight hours for our normal 22 pound turkey), the yummy smell will wake everyone up. You'll smell it and know that it's time to start checking. But, the best part is that when you pull Mr. Gobble out of the bag, the meat just falls off the bones. So far, it's never failed us! If you like to have the picture perfect golden delicious turkey on the platter to carve, this is not the method for you. The breast is buried in juices and does not brown. For us, eating a moist turkey sliced on a platter is more important than looking like the Waltons for the one moment before we eat. Enjoy!

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