I inherted a turkey the other day and I thought, I should practice different techniques for making a juice Thanksgiving Turkey. Yes, I know, we are not in the holiday season. But, we will be at some point and a little practice ain't never hurt nobody. One should always be prepared when dealing with such a big, big ...bird....
Sooooo, I began my venture into cooking a 25 pound bird (not that big), by defrosting it for a few days in the fridge, of course. Once that was done and I went through the process of cleaning, dressing and stuffing the bird.
And man did I love getting my hands dirty stuffing it. I wraped it in bacon, stuffed it with Italian sausage, mortadella, fruits and other things.. Put in the oven, cooked it for several hours in a low temperature. By morning, the aromas coming out the kitchen where amazing.
The bird fell right of the bone. The drippings where reduced in cognac and freash cut oranges.... My friends had no complaints..
And that, my friends, is how you leave your mark, in their mouths...
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