Turkey Lurkey!!

Merry Christmas!!!

With it being the holidays, I thought would write about how you can get 4-5 meals (for a family of 5) out of one 17 lbs bird.

First of all, you have to get the bird. I prefer frozen. This time of year you can pick up a frozen turkey for pennies, which may be why someone is always giving us one. What a yummy gift!
If you have a large frozen turkey, set it on a plate in your fridge for about three days. Never allow meat to thaw on your counters! When the bird is thawed it is time for roasting. (be sure that you have 3-4 hours to spare, I always choose a free Saturday or Sunday)

To roast:
• Set the oven to 375* and grab your roasting pan. (for easy clean up use Reynolds bags)
• Now, peek inside your turkey. There you should find a bag of spare parts, heart, neck and liver (aka giblets). Pull it out. You can simmer them in water to make a broth or gravy, or toss them. Your choice!
•Now bathe you bird with cold water. Be sure to rinse it inside and out, then pat dry with a paper towel.
• Next, prepare your seasoning. Mix 1 cup softened butter with a generous amount of you favorite seasonings. I prefer a dash of salt, 1 TBSP lemon pepper, 1 tsp chili powder, 1 tsp garlic powder, 1 tsp onion powder and a pinch of parsley flakes. Or you can buy a McCormick's seasoning packet.
• Back to the bird, using either your fingers or the back of a tablespoon, separate the skin from the meat. Be sure not to rip, tear or puncture it or your turkey will lose all of its juices. When you have some good wiggle room between the meat and the skin, spread your seasoned butter mixture around in there (using you fingers works best here). Also, rub it all over the outside of the skin as well, so that it will brown well while roasting.
• Don't forget to seanon the inside of the bird. Sprinkle some salt and pepper in there. For some added flavor, quarter up a onion and throw in a few whole garlic cloves.
• Grab your Reynold's bag, add 2 TBSP flour and give a good toss to coat the inside of your bag. Then place your bird, breast up, in the bag. Set it in the roasting pan. Tie the bag shut and pierce the bag with a knife six times to allow steam to vent.
• Finally, pop your seasoned gobbler in the oven for the time recommended on the packaging. For my 17 lbs bird it took just 3 hours.
• When the timer buzzes, check the bird. Stick a kitchen thermometer into the fattest part of the thigh, if it reads atleast 165*, it's done.
• Now to impress your family, set the bird on a platter and let it sit for about 10 minutes.

Your bird is roasted and ready to serve. Mix up some instant mashed tators, heat up some frozen green beans, a make some gravy from the drippings. You have your first dinner.
After dinner, carve the remainder of your bird and save the carcass to make a stock. Refrigerate the leftovers. I will post my turkey dinner #2 recipe: Homemade Turkey Potpie tomorrow.

Thanks for reading.