From My Home To Yours ... I Am Even More Thankful This Day Because of You
Thanksgiving Day always brings back the fondest memories of my step-mother. She made every holiday special, but Thanksgiving was one that we were sure to spend at home with family and she always cooked a gourmet galore. She was pleasant about it, too :)
It must have been difficult for her because both sides of the family ate A LOT of food and she cooked everything on her own. I peeled the onions and did little tasks that she requested, but I mostly watched. I watched as her petite arms flipped the almost 30 pound turkey upside down, so that it could cook properly in a paper bag, "it keeps the breast moist" she said. I watched as she flipped it right side up to brown the skin perfectly for our enjoyment. From homemade pies for dessert to cream cheese stuffed celery appetizers and creative cranberry recipes, she gave her all to make it a Thanksgiving dinner to remember. I had a rough childhood, therefore I am extremely thankful for these Thanksgiving memories and can only pray that I have given my children wonderful Thanksgiving memories of their own.
Happy Thanksgiving to all of my blogging and blog reading friends. I am thankful for your friendships and all of the memories that you have shared with me over the past few months. Thank you for helping my blog grow. Enjoy this special day!
Thanksgiving Turkey Preparation Tip
- Clean your turkey in cold water. Some people like to soak the turkey in salt water, but this is only necessary if it is very bloody. Most store bought turkeys do not require soaking in salt water. Make sure to check for feathers that need plucked out out. Pull some of the excess fat from around the nexk and inside of the turkey (don't rip the skin).
- Rub your turkey down with olive oil or butter (do it well as if you are applying sun screen). This seals in the juices (clogs those pores) and will keep it from sticking to the roaster, paper bag or other pan that you are using.
- Peal a few fresh garlic cloves.
- Poke small slits near the area where the wings and legs touch the breast / body and maybe top / bottom of breast if you love garlic flavor.
- Put garlic cloves in those slits. This will add incredible flavor to the meat and require just light spicing to the skin.
- Stuff the turkey in the body and neck area. This also helps flavor the meat.
- Lightly spice the breast with garlic powder, onion powder, season salt.
- Flip the breast face down in the turkey roaster. This will help make your turkey breast juicy. By cooking the turkey with the breast down, the juices from the dark meat cook into it, thus keeping your turkey breast from drying out and adding more flavor.
- Lightly spice the bottom (now face up) garlic powder, onion powder, season salt.
- Cook the turkey breast down until the last 1/2 hour.
- Flip the turkey breast upwards for the last 1/2 hour to brown. Since it was cooked upside down, the risk of drying while it is browning has been reduced.
* You do not have to flip the turkey breast downwards. You could just cover with the roaster lid or use tin foil to cover it (some prefer a tin foil roof). My step mother used to cook the turkey in a paper bag. It was easier to flip this way and then she would rip the bag open to brown the top for the last few minutes.
* You can put an onion in the turkey if you are not going to stuff it and the onion flavor will cook into the meat. Some cooks stuff their turkeys with an onion, celery and carrots - OR - apples and onions.
In Motherly Love,
Mother Baby Child