Al
Best Ever Moist Tender Roast Turkey
I love Thanksgiving. Really, really love Thanksgiving. Probably my favorite holiday of the year. I was looking back over my previous posts and realized two things. Number one is that November 13th was the three year anniversary of my website. Yaaaaayyyy!!!! Second is that in those three years, I have not made a post dedicated to Thanksgiving. I have been so wrapped up in cooking and enjoying my family and friends that by the time I get around to posting, it seems a little late. This year I have a plan. Let’s hope it works lol!
Thanksgiving Menu 2016
I always make the Turkey and mine is the Best Ever Moist Tender Roast Turkey. My sister does the most amazing ham. Since my Uncle and his daughter and her family will be with us and are bringing Honey Baked Ham, sis is getting a little break from ham duty. She is making the Dressing, Potato Salad, Coleslaw, Green Beans and Giblet Gravy. In addition to the Turkey, I will be preparing the Turkish Rice Royale, Squash Casserole, Mac-n-Cheese, Apple Carrot Cake (a blending of my Caramel Cream Cheese Frosted Apple Cake and my Carrot Cake), Pecan Pie, and Pumpkin Pie.
Butterball is my favorite turkey brand. Obviously, I would rather spend a little extra and have a flavorful bird than to skimp and have to deal with a dry Turkey. Butterball has a great website dedicated to making sure your Turkey turns out beautifully. Not sure how long to thaw and/or cook the bird? Click here for Butterball’s Calculator. It really takes the out the guess work and you can enjoy the time you would normally be stressing with your loved ones. The leftovers from my Best Ever Moist Tender Roast Turkey make the most delicious turkey sandwiches. My sister and I like to put a little turkey on a roll with some coleslaw. Yummy.
Give Thanks
Enough about the food. What I really love about Thanksgiving is being able to take the time to visit with the people closest to me. While I strive to be thankful on a daily basis, Thanksgiving is a time for me to really contemplate all my blessings. First of all, I am so thankful for all the luxuries in life like delicious food, running water (both hot and cold), soap, electricity, heat, air conditioning, shelter over me and my daughter. Unfortunately, some people are not so fortunate.
I am thankful for the pride of my life, my beautiful and talented daughter, Stella. Without her my life would be pointless. I am thankful for my sister, Kim, who is always at my side, in good times and bad. She has a heart of gold. I am thankful for my BFF/Sister Angie. We became friends in middle school and she is my sister-in-love. Also, I am so thankful for my extended family both here and in Turkey.
I am thankful for all the friendships I have made through my website, their websites, FaceBook and Google+. Believe it or not, I am even thankful for the bad things that have happened in my life. Because all my life experiences (good and bad) have taught me how strong I am, that I am a survivor, and I can accomplish anything when I really set my mind to the task at hand. Last but not least, I am thankful for everyone who visits my page. Thank you all for letting me share some of the joy I get from cooking. Have a Happy and Blessed Thanksgiving!
- 22 pound Turkey (I prefer Butterball), fresh or thawed
- 1 Onion, peeled
- 2 Lemons, quartered
- 6-8 Celery Stalks
- 6 Carrots
- 3-4 Tablespoons Vegetable Oil
- 4 Tablespoons Butter, softened
- 3 Tablespoons Salt
- ½ Teaspoon Black Pepper
- 2 Tablespoons Paprika
- 1½ Tablespoon Ground Sage
- 1 Tablespoon Poultry Seasoning
- Pre-heat oven to 350 degrees.
- Remove Turkey from packaging.
- Remove the giblets and set aside for making the gravy.
- Rinse the bird and thoroughly dry with paper towels.
- Peel the onion and quarter the lemons.
- Wash the carrots and celery and place in the bottom of a roasting pan.
- Mix the salt and spices together.
- Sprinkle ¼ of the spice mixture over the softened butter and mix well.
- Pull the skin back from the turkey breast and evenly distribute the spicy butter mixture over the breast. Press the skin back down.
- Rub the turkey with cooking oil and sprinkle on the rest of the spice mixture.
- Next, place the turkey on top of the celery and carrots.
- Cook the turkey for 30 minutes at 350 degrees.
- Lower the heat to 325 and cook until done. For a 22 pound bird this should be 3 - 3½ hours.
- If the turkey starts getting too dark, cover with heavy duty aluminum foil. Poultry should register 160-165 in the thickest part of the meat when done.
- Remove from oven and let rest 30 minutes before carving.
