When I was 10, my mom insisted that I pay close attention as she prepared the Thanksgiving turkey. Matter of factly, she told me it was important that I learn to make it, because one day I would be in charge of the holiday dinner. I loved the holiday period that started on Thanksgiving and ended January 2nd, because it meant the house was full of wonderful food-dozens of cookies, turkey, ham, stuffing-and an endless stream of visitors. Everyone was joyful as they entered the house, stomping the snow off their boots in the foyer.
It's been difficult to duplicate that atmosphere since I live 850 miles away from all of my blood relatives and old family friends. I have an open door policy in my home, and it's widely known that there's always room for more at my table, but Minnesotans tend to be more reserved and not prone to drop in unannounced. I'm sure that dynamic will shift once my children are older and they have their own families, but I'd rather not wish their lives away in the meantime.
Up until two years ago, my turkeys were hit and miss. I just couldn't consistently produce a juicy bird and it frustrated me to no end. Nobody complained, but I knew that I could have done better. Finally, FINALLY, I picked from the five star recipes at All Recipes and found a technique that not only resulted in a moist turkey, but enough gravy to satisfy my children who would (and have) drink it with a straw if I let them. As usual, I've modified it, but the secret is turkey stock. No, I don't make it homemade. There are limits to what I'm willing to make from scratch, and stock is one of those things I'm just not willing to commit a day to. I may try my hand at it once the kids have grown and I have free time out the ass, but I don't see that happening for six more years.
I always buy a turkey as close to 20 pounds as I can get, because I love leftover turkey. There are few things more delicious than a plateful of leftover turkey and gravy or a turkey sandwich with a slice of pumpkin pie on the side.
Perfect Roast Turkey
One turkey
32 oz. Kitchen basics natural turkey stock
1/2 stick softened butter
2 teaspoons poultry seasoning, I use Penzey's
1 teaspoon bouquet garni, again-Penzey's
Paprika
Preheat oven to 325. Remove the giblets and neck from the turkey, rinse the turkey well and pat dry. Rub the softened butter all over the turkey, then sprinkle with paprika. Pour the stock into the turkey's roasting pan, stir in the poultry seasoning and bouquet garni. Lower the turkey into the roasting pan, cover with a lid if the turkey isn't too big, otherwise fashion a tent with aluminum foil to completely seal the roaster. Thoroughly baste the turkey every 30 minutes with the stock and juices. After 2 1/2 hours, remove the foil tent, but continue the basting cycle every 30 minutes until turkey is done. You can go by the pop up timer, or a regular meat thermometer inserted into the meaty part of the thigh. The temperature should be 180 degrees. If you are stuffing the turkey, you may need to increase the cooking time.
