Happy Thanksgiving



2 thoughts on “Happy Thanksgiving”

  • You got a recipe for this beautiful bird. Not that I can convince Mom O to try another recipe but worth a try of course. Happy eating homeslice.

  • Hi Jim, I typically wet brine the turkey overnight. Rinse, pat dry. Rub butter underneath the skin. Stuff it with oranges and onions as well as fresh herbs like thyme and sage. Lay the bacon over it. Cook at 500 degrees for 30 minutes, then lower to 350 degrees until the bird reaches 155 to 160, basting every 30 minutes with a butter, herb, and stock mixture. Happy Thanksgiving!

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