Thanksgiving was fantastic.
Really!
I was SO surprised. (We all were actually!) And, the best part was that she was aiming for a “healthier” version of Thanksgiving so that means that there was less butter on everything. On the carrots there was NONE. They were very good. And, (sorry my dear!) the turkey was a little dry so I was not at all worried about excess oil that sometimes gets in the way. I still had to avoid the desserts but it was ok . I was full and didn’t at all wish for any chocolate cream or pumpkin pie. Nope. Not even a teeny tiny little bite.
The company was good and I actually relaxed when we got home. Fantastic! It was a great weekend. And I felt wonderful all weekend. Wahoo! I have my fingers crossed that Christmas goes as well.
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December 5, 2007 at 10:47 am
Jaime
So glad to hear you had a great time!
I tell you, a 4-8 lbs Jenn-o basted turkey breast turns out perfect!
no more dry bird. Or any basted (in brine) turkey from the store.
The trick is to follow the same guidelines as Alton Brown suggest
Get yourself a Oven proof thermometer (with oven proof wire)
and follow this easy instruction.
1. Heat over to 475
Drain bird and remove themometer
flip over bird (breast side up), place in roasting pan, while in there,
pour melted sweet cream butter over the bird then season bird,
stick 2 small wedges of onion + seasonings including crushed dried Rosemary in the cavity,
2. Stick themometer into the thickest part of the breast
(or about where the poky thermometer the bird comes with was)
Place bird (uncovered) in preheated over for 15-20 minutes
or until crispy and mostly medium browned on top.
loosely Cover the bird with a foil tent.
3. Turn oven down to 350
then set your thermometer alarm to sound at 165
4. Wait for the Alarm, remove bird, cover with roasting pan lid for 30 minutes. then cut and serve!