Turkey

Jeremy (Ben's chef brother) instructed me on how to make a turkey last year, and it was so good! Of course, I forgot a lot of the instructions, and had to call him again this year. This year I am putting the instructions in a safe place: on our blog.

Rub down the turkey with salt, pepper and honey.

It is not recommended that you cook stuffing in the turkey. Because it is a raw cavity, for the stuffing to be safe to eat, it has to reach a certain temperature. In order for the stuffing to reach that temperature, the turkey has to get super hot, which will make the turkey dry. To give the turkey some flavor, "fill up that bird with love." In other words, put some herbs and garlic inside the cavity while it cooks.

Cook the turkey at 350 degrees uncovered until the turkey reaches the desired color.

Cover the turkey with tin foil and continue to bake.

Remove the turkey from the oven about 30 minutes before it is finished cooking (as a turkey will continue to cook for 30 minutes after you take it out of the oven).

Most people do not like turkey because most people over cook their turkeys. If you wait until the thing pops up (which is supposed to indicate the turkey is done), you have over cooked your turkey. Turkey should be moist, and then it will be yummy.

So, there you have it, and there I have it. Instructions for next year. Thanks, Jeremy!

Oh...and if your turkey happens to be de-boned (as I expect ours will), it will cook much faster.