Happy Thanksgiving!

Hello all and Happy Thanksgiving. I can't do much this year in the way of actual recipes because I post those here as I do them to make sure my measurements and timing are correct but what I can throw out there is a few tips. Next year I'll post the recipes I do today.

The biggest tip I can give you is this- the secret to moist turkey? A good thermometer! Toward the end of your cooking time check the bird frequently and as soon as it reaches 165 degrees pull it out. You may be using a recipe that says 170 but that's an old measurement that has been revised in recent years. http://www.urbanext.uiuc.edu/Turkey/Techniques.html When you are cooking such a large thing it continues to cook even when taken out of the oven. Check the temp in the thickest part of the breast and thigh, being careful not to touch the bone.

Here's a good article that dispells the long standing myth that you need to rinse the turkey. http://www.nytimes.com/2004/11/24/dining/24WASH.html?_r=1

Just like any other meat, turkey needs a resting time, and because of it's size I would recommend at least 20 minutes. Don't worry, that thing has so much internal heat it's not going to get cold. I usually have ours out for 30 minutes or more.

Prior to roasting I always make a mixture of butter, chopped fresh herbs (sage, thyme, rosemary, with sage being the most prominent), salt and pepper that I massage under the skin of the breast leaving a fairly thick layer. This acts as sort of self basting. Also, when the turkey is finished it leaves behind the herbs trapped beneath the skin which I think, aside from being tasty, looks pretty.

I'll take a moment here to say that I am so thankful for all my wonderful friends and family, who are the inspiration for this blog, and to everyone who takes the time to read it.

Have a wonderful holiday!