Let's talk Turkey
My sister-in-law and I are going to commence on our first ever Thanksgiving dinner, and it should be interesting. She's a bit challenged in the cooking department, but I can balance that out. However, she does bake well. We plan on roasting a 12-15 lb turkey (whatever my husband's work gives us for free for Thanksgiving- usually around that size). I keep hearing that you should roast your turkey upside down so the juices run into the breast. While that sounds fine and dandy, I have to wonder- what about the skin?? Doesn't it turn into a moist pile of goop? The guys (my husband and her husband) love their turkey skin to be crispy and brown. How does that work out??
If I plan on cooking it traditionally, do you think adding maybe some sage or rosemary would hurt? I think it may be a nice little addition to the butter we are rubbing all over that thing. (LOL!)
Our menu for the day includes the following:
- Mashed potatoes
- Canned cranberry sauce (blech!!!)
- Gravy (homemade)
- An assortment of pies: Pumpkin Cheesecake (I am making), SIL is making Apple and Pumpkin Pie