Everyone thinks that they have the smartest child or the cutest dog, but I do have the best Thanksgiving turkey. The secret to my turkey is making sure that the bird is kosher. Purchasing a kosher turkey means that the bird has been killed in such a way that all of the blood has been drained from the meat, resulting in an amazing taste. Cooking this turkey is easy just follow my simple steps.
1. Wrap the bird tightly in a cheese cloth
2. Pour bourbon over the bird and leave it to marinate for 2 days in the refrigerator.
3. The day of cooking, lift the skin off the entire bird.
4. Ground herb de Provence with a mortar and pistol.
5. Pumice the ground herb de Provence into the meat of the turkey
6. For a 20lb turkey cook the bird for the first 3 hours at 180 degrees.
7. Raise the temperature to 350 degrees for another 1 and a half hours.
8. The secret to a moist turkey is taking it out of the oven and covering it with aluminum foil because it allows the meat to cook on the bone.
9. Keep the bird covered with foil and baste with butter every 20 minutes for the last hour.
10. Stuff the turkey with courted Vidalia onion – only for flavor.
Enjoy and Happy Thanksgiving!!
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11 years ago
