This year the Thanksgiving family events were in my home. I delegated many dishes to my family members, but retained responsibility for the bird and a few other things. In the past, I have been a coward and avoided the big bird, sticking to breasts. This year I decided to take advantage of my free turkey from Kroger and give it a whirl.First I endured the preparation process of removing that disgusting neck from the turkey cavity. Gene told me that I needed to reach all the way in to feel for the giblets and I just about lost my lunch. We then discovered that the giblets were hidden in the butt. These things should come with instructions on the package!
I found a highly reviewed recipe on All Recipes and covered my turkey in a yummy herb mixture, listed below. I covered it up, left it in the oven, and didn't mess with it again until 3 hours later. And - it was perfectly done! The bird was so tender that it was falling apart when I lifted it onto a cutting board. I felt pretty proud of myself! And this herb baste will be my "go-to" recipe anytime I prepare turkey in the future.
I did leave the gravy making to my mom. Maybe next year I will pay more attention to how she did it so I can learn to do that as well!
1 (12 pound) whole turkey
3/4 cup olive oil
2 tablespoons garlic powder
2 teaspoons dried basil
1 teaspoon ground sage
1 teaspoon salt
1/2 teaspoon black pepper
2 cups water
Preheat oven to 325 degrees F. Clean turkey (discard giblets and organs), and place in a roasting pan with a lid. In a small bowl, combine olive oil, garlic powder, dried basil, ground sage, salt, and black pepper. Using a basting brush, apply the mixture to the outside of the uncooked turkey. Pour water into the bottom of the roasting pan, and cover. Bake for 3 to 3 1/2 hours, or until the internal temperature of the thickest part of the thigh measures 180 degrees F. Remove bird from oven, and allow to stand for about 30 minutes before carving.
