Thanksgiving is almost here and how fast this year has gone! Every year I try to host a Thanksgiving dinner party at my house and I ask my guests to bring a side. Every year I make the Turkey, prepare stuffing, gravy and cranberry sauce.
This year I guess I scheduled my party a little too early because the store I normally buy my Turkey from didn’t have my usual brined Turkey. I was panicking because roasting a brined Turkey is something that I have pat down. Now I would have to buy a normal Turkey and figure out how to not make it suck. I panicked for sure! I panicked even more because I bought the Turkey on a Thursday morning and my party was on Saturday evening… My Turkey was going to still be half frozen according to the figures from the internet! Would I even be able to pull out the neck from the inside? Who knows! I was freaking out.
I looked up some recipes online and I found one with super high ratings but here is the thing, you cook it in a roasting bag. “What is a roasting bag?” I thought to myself. After some online searching I learned that it was a low-heat proof plastic bag. “What? I don’t want to cook my Turkey in a plastic bag! Isn’t that toxic?!” I yelled at my computer screen. But the numbers don’t lie, with 4.5 stars out of 5 and 306 reviews this recipe had to be good. I figured, well let’s give it a try and if it really bad I can go to the grocery store and buy a couple of rotisserie chickens or in the words of my husband “Just order pizza” 😛
The recipe calls for champagne but since I don’t drink it, I honestly didn’t know what to get. Baffled by the selections at the store I went with my fail safe: Prosecco. I have drank it before, I know the brand and its not sour. Some Proseccos have a bit more of a sour note which, in my opinion can really ruin a dish.
Since my Turkey was about 1/3 still frozen I added about 1.5 hours longer to the suggested cooking time. I went in to take the Turkey out so that I could remove the roasting bag to baste it and let the skin get crunchier but I quickly learned our turkey was early TOO SOON!!!! So, what to do with a Turkey that is ready 3 hours before you intended to serve dinner??? Wrap the Turkey in many layers of aluminum foil and then wrap about two towels around it to keep its temperature but not to continue to cook it. This trick worked amazing! The turkey was still steaming come carving time! Its been over a week and we are still alive with no reports of food poisoning from our friends *wipes sweat off brow*
So what did I think of the recipe? I loved it. My friends all said “mmm the Turkey is sooo good!” while they were eating (that has never happened before). The Turkey was very moist. So would I repeat this recipe again? Hands down yes!
Above: The blow drier serves a purpose. Since our Turkey was still half frozen, this was Adam’s idea on helping me to warm my hands up. When I would start twitching he would turn it on and let me warm my hands up. Worked pretty well 🙂