I usually top the bird with 3 or four slices of bacon...this one was maple flavoured
Note how his leg tips tucked right under that nice flap of skin above the tail region...I have to say it looked perfect but by the time it finished cooking the skin split apart and some of my stuffing had fallen to the bottom of the roaster and was scorching... so go with some twine or turkey skewers to hold the legs down...and the skin over the part where the neck joined...if you have chosen to stuff that region as well.
I put some strategic tinfoil over the stuffing and the wing tips and the other end which was devoid of skin. Note the chicken broth...It is a good moisturizer for your turkey... add a liter or two and baste every half hour,says Ronda, who gave me that idea... I didn't baste that frequently and the turkey turned out pretty moist and delicious.
I set it all into my smaller roaster and within minutes, some body part hanging over the edge starting smoking up my oven,so I did go to the trouble of transferring the turky to my big rectangular roaster... It all worked out well. Sad to say, we were too hungry to eat so we forgot to take any pics of the roasted turkey. Like I said, it was delicious, along witht he yummy stuffing... followed aby this new desert that Mildred sent the recipe for...called a Praline Pumpkin cake... essentially your basic 3 egg,can of evaporated milk or cream pumpkin pie mixture on the bottom in 9x13 greased cake pyrex , followed by a dry white or golden cake mix sprinkled ontop,followed by a cup and a half of chopped walnuts or pecans ( used half pecans,half cashews) and then stopped with 3/4 cup butter or margarine melted... Bake at 350* for 40 minutes , but watch so the nuts don't burn. Eat warm or cool with icecream on top... very yummy! Email me if you want the detailed recipe... Hope your Thansgiving is/was the best!
"The Creator"
