Oh My goodness!!! Thanksgiving is only a week away!Are you cooking this year? I will be at my in-laws this year, bringing that Twisted Green Bean casserole, home-made mac and cheese, and the squash from our earlier Foodie Friday recipe for turkey day side dishes.
I do love to have Thanksgiving here at my home where I can enjoy all the lovely smells of the holiday. The aroma of herb stuffing, the heavenly scent of pies baking, and of course who can resist the glorious fragrance of the main attraction… The Turkey! MMM MMM!
Do you have a traditional way you make your bird? I do. I’d like to share that with you just in case you might be looking for an idea of how to go about preparing the turkey.
This will be based on a 12 to 15 pound bird. Adjust accordingly to larger or smaller birds.
I use a whole stick of real butter and soften it at either room temperature or soften it a little in the microwave for about 15 seconds or so.
Unwrap and prepare your turkey in the pan you will be using. This can be in a crock pot as well if you are doing a turkey that way. Rub your turkey with the butter all over. Just give that bird a good massage, rubbing the butter in like a lotion. Get under the wings and legs (unless you are just doing a turkey breast). Flip it over and get both sides rubbed down. including inside.
Open up 1 to 2 envelopes (depending on the size of your bird) of dry onion soup mix and sprinkle all over the turkey on both sides. Be sure to cover the inside as well. Shake on some season salt or chicken seasoning too.
Quarter 1 large or 2 small onions and stuff them inside the bird, leaving the skins on. Chop 2 large carrots into thirds leaving the skins on, and stuff them in too. Cut 2 celery stalks with leaves attached into thirds or fourths and stuff them in.
Pour into your pan or crock pot, 2 cans or 1 box turkey stock or broth. You can also use chicken broth or stock if you can’t find the turkey.
Then you cook it as directed and enjoy all the smells it provides while cooking. Cover it in the oven with foil or better still would be a roaster with a lid. Baste occasionally unless it’s in the crock. No basting required there. Take off the cover for the last 20 to 30 minutes to brown up that bird.
I have so many memories that flood my mind while smelling all the festive treats on this day. Make some memories this year with your loved ones. Happy Thanksgiving to you all! Enjoy being together around the table.