The Bird is the Word!

Since Thanksgiving is less than two weeks away I figured I'd start sharing some recipes for the beloved day. I'll start with the Big Kahuna itself....the Thanksgiving Turkey as done by my family. We've been using this recipe since before I can remember and every year it's THE most delicious, moist turkey you'd ever put in your mouth. If you're a beginner at making Thanksgiving. I guarantee this recipe will work out for you. Of course, I'm using a big mamma-jamma turkey, so if you're using one about half the size just get up early Thanksgiving morning and put it in the oven.

Happy Eating!!!

Talley/Mills Family Turkey

1 18-22 lb turkey (and no it doesn't have to be a Butterball, a cheapie store brand is fine)
1/2 stick melted butter
salt
pepper
paprika
a disposable foil roasting pan (preferably one with handles)
heavy duty aluminum foil

First and foremost - REMOVE THE BAG OF GIBLETS FROM INSIDE THE TURKEY! Trust me, you would not be the first, nor the last, to forget to do this only to realize it when the acrid smell of burnt fowl emanates from the kitchen and sets off the smoke alarm. So, (for the squeamish) brace yourself, put on gloves if you have to and dive into the innards of that turkey and remove the bag. Don't throw it away! Open it up, drain any fluids from it and place the neck, liver, heart and gizzards in a saucepan with some salt and pepper. Cover with water and let boil slowly until all the meat is tender and the neck meat is falling off the bones. This will make great stock to add to any of the juices left in the roasting pan to make a fabulous gravy. If you like giblet gravy, like my family, simply chop up the heart, neck meat and gizzard very small and add it to the gravy once you've thickened it. (Directions to come) Now back to the bird. After removing the giblets from the turkey, rinse the whole bird with water, dry with paper towels and place in a roasting pan. I personally stuff my bird but that recipe I'll share next time. Rub it or brush it all over with melted butter and salt and pepper generously. I sprinkle with paprika as well, although my mom never did. I think it adds a nice color and deeper flavor to the skin. Tear off enough aluminum foil, usually two big pieces sealed together, to cover the bird and seal the edges tightly around the pan. Place in a 180-220F oven right around 11pm before going to bed and let it roast slowly all night long. You will wake up to THE most delicious smelling house! The turkey should be just about done by 8am. If using the pop up timer type turkey just watch that to indicate when the turkey is done. If not, take a sharp knife and pierce the thigh. If clear juices run out it's done. If juices are still pink it needs to cook a bit longer. When it's done the pan will probably be brimming with juices. This is a good thing as this will be your gravy. Remove the pan from the oven and allow the turkey to rest with foil over it while finishing up dinner. This will both keep the bird from overcooking and during this time all the juices will go back into the meat making it super moist. You can remove the juices with a ladle or a turkey baster, pouring some juices over the bird before removing it all. Just before you're ready to serve turn on the broiler and move the oven rack down to the lowest point in the oven. Take the foil off, brush with more butter and place roaster back in the oven to brown the skin. Watch carefully as the bird could burn quickly if you take your eyes off of it. Take it out and serve it up!!!

Giblet Gravy

3 C turkey broth
3T softened butter
3T all purpose flour
giblets chopped up
salt and pepper


Put your broth in a pan and set on medium high. Bring it to a boil. While it's heating, in a bowl mash together butter and flour with a fork until it's thoroughly mixed into a paste. This is a roux. When broth is boiling whisk in the roux. The broth will thicken into gravy. Turn it down to low and allow it cook for about 10 mins to cook out the raw flour flavor. Add the giblets and season to taste.