Day 98 of 1000
We were wildly successful using the combined Igor/Eric methods to cook our turkey at Thanksgiving last Thursday. Tom, the CFO at our company said he uses an even better method to cook his turkey. It sounds very good. He says he got his recipe from Southern Living magazine. He applies Crisco to the turkey, then heats the oven to 450 degrees. As soon as the oven is at 450 degrees he puts the turkey in and immediately turns the oven down to 350 degrees. After that, you watch the turkey until it is brown on the breast, then cover it with aluminum foil so it does not burn, then take it out when the meat thermometer in the thigh reaches 80 degrees.
Right when he explained this part of the process, Terrie, the Adminstrative Assistant walks in and says, “Did you know they now make butter flavored Crisco?”
We all agreed that would be a fine adjustment to his recipe. I have decided that is exactly how I am going to do it when Lorena’s brother Jorge and his family visit in late December. I need to have the Igor theory cooked turkey still in my mind when I cook this next turkey so I can have something for comparison.
Ken,
We have returned from 3 weeks in Ecuador where we met Andy and Becca! Small world isn’t it? They are a sweet couple. Anyway I have been reading your turkey research. This year we tried something different and it was so good. We used a 21# turkey. Lori gave it a massage of 1/2# butter and lots of herbs, put it an oven bag and roasted breast down in an oven of 400 for 1 1/2 hours. Then turned it over and roasted for another 1 1/2 hours. We inserted the thermometer and left another 15 minutes until it reached 165. It was lovely browned all over and it was very moist. Oh and we didn’t put dressing in it this time…just baked it separately . YUMMMYY
OH NO, JoAnn!!!! We now have to TWO turkey’s between now and the New Year. That sounds incredibly good. Andy and Becca sent us a photo of you guys. It sent chills down our spines to see you all there together with Max. Very, very cool. We really want to go down there some day and are very envious of you! We will keep you posted on how we do with your recipe.