My three and a half year old came home singing "Hello Mr. Turkey, how are you?" last year, and the song is back and better than ever this year. I will spare you all the lyrics, but trust me once you start singing it, it will stay with you and repeat in a loop in your head for what seems like forever. And while I find it kind of disturbing to talk to the turkey I am about to eat, I am still singing it and humming it all day. I actually caught myself humming it as I picked out my turkey yesterday!
But the song got me thinking that maybe I should try something new this year with my turkey. So here is how I think its gonna go down: http://www.howtocookathanksgivingturkey.com/. On the one hand this guy takes his turkey so seriously that he got the url "http://www.howtocookathanksgivingturkey.com/" on the other hand I feel like this is a huge gamble.
The recipe kind of scares me (a) because its always scary to make a new recipe when you are having guests, (b) how bad would it be if the turkey was inedible (on Thanksgiving!), and (c) its a slow and low cook method (which has worked for me in the past for meat but I have yet to try on poultry). (Also, I will have to swap out the butter for margarine which might be a gamble). Nevertheless, I am getting good vibes about this one and I think the turkey gods are with me here.
Wish me luck....pictures to follow tomorrow.
P.S. I always think of this scene every time I make turkey!
So lets just say that the low and slow method of cooking turkey might have worked for me, had I put my turkey in the oven on Wednesday morning not Thursday. I lowered the temperature per the recipe at 11:43 exactly, I know this because I took this picture so I would remember the time.
|I look pretty damn serious in the reflection...this is Thanksgiving people! There are no second chances.|
Well, when I checked in on my bird at around 3, nothing...no seriously, it was barely cooked. It almost looked exactly as it did when I put it in. I did use margarine instead of butter, which may have had an effect on the crispiness of the skin but not the cook time. I could see that if I had the time this might be the way to go, but 12 adults and 5 children and no turkey makes for a pretty bad dinner. I immediately cranked the oven to 350 and hoped for the best. It took until about 5, but once I got a good internal temperature on my meat thermometer.
I took it out and carved away, not easy on a still hot bird, but I had little choice. Tasted great but probably would have liked to leave it in a little longer (maybe I'm just used to drier turkey?). All in all the turkey was great, but my nerves were shot. I will definitely try this method again on a smaller bird when timing is not as important.