ITEOTWAWKI: Something on GLP that actually makes sense!!!!

[Charlie in Dayton]

Think I'm delusional? Check it out --

How To Make Turkey Gravy For Thanksgiving Dinner! (http://www.godlikeproductions.com/bbs/message.php?message=42700&mpage=1&topic=3&showdate =11/22/04&replies=27&PHPSESSID=f093b01b44c4c6c14dce458f2d 9cbe7a)

[Wolverine]

Pff. Amateurs. This (http://www.jacquespepin.net/members/recipes/roastturkeywithgarlic.html) is the way to go.

BTW... The Food Network has assembled some nice tips and things here (http://foodnetwork.com/food/et_hd_thanksgiving/0,1972,FOOD_9845,00.html) for the upcoming holiday.

[gethen]

I will be roasting my 31st Thanksgiving day bird this Thursday, and I still say you don't want a steamed bird, covered with foil. Start the oven at 425 degrees, put the bird in, and immediately turn the oven down to 325 degrees and let 'er roast slowly. The high initial heat sears the outside of the bird and keeps the juices inside. Lower temps after that let it cook thorougly without drying out. If you worry about overcooked skin, put a loose tinfoil cover over it early on, and take it off for browning later. If you are really obsessed with the perfect bird, cover it with cheesecloth soaked in unsalted butter throughout the roasting. Hubby brought home a 17 pounder this year, so I'll be starting it early.
That's my contribution to a perfect BABB Thanksgiving.
I think we should all offer our "never-fail, absolute favorite, best-eating-in-the-world" Thanksgiving recipes here and now.

[Wolverine]

[culinary snob]

If you are really obsessed with the perfect bird, cover it with cheesecloth soaked in unsalted butter throughout the roasting.

That would be me. :D

I usually prepare a fair amount of basting liquid ahead of time in a saucepan -- consisting of melted unsalted butter, dry white wine, a decent-sized cracked clove of garlic, and fresh herbs -- which I reduce slightly before use to burn off some alcohol. Rinse/dry the bird inside and out, rub generously with room-temperature unsalted butter, cover with foil for the first stage of cooking, then replace (at appropriate time based upon weight) with cheesecloth dipped in the basting liquid. Baste frequently (every 15-20 minutes) for the remainder of the cooking time, and have extra cheesecloth on hand to replace the original if you're dealing with larger birds, as it will inevitably brown and dry over the course of baking. It's worth the small extra effort, as you'll end up with a delightfully moist and juicy holiday post-card quality turkey guaranteed to produce oooing and ahhing at the table.

IMHO, optimum results are achieved by using a quality roasting pan with a rack, such as this one (http://www.calphalon.com/calphalon/consumer/products/productGroup.jhtml?location=LOC00030&attributeId=C LPA220025&currentType=CLPAT000002).

If your bird comes with one of those chintzy plastic pop-up thermometers, remove and toss it. Get yourself a decent meat thermometer instead. Testing at the thickest part of the thigh, shoot for 180º or so, and ensure that the juice runs clear. Also, if making stuffing, do so on the side rather than in the bird. ;)

[/culinary snob]

[sts60]

I just made slow-roasted turkey, using a Prudhomme recipe. A 14 lb bird to start. Cut in half 36 cloves of garlic, sautee, insert under the skin. Sprinkle inside and out with the seasoning (salt, pepper, garlic powder, onion powder, thyme, paprika, white pepper,... I think that's it). Halve some carrots, onions, bell pepper, and celery, and stuff the bird. Roast at 225 deg. F for 6 hours. Awesome.

[Wolverine]

Yum! Jacques Pepin has a similar garlic-heavy recipe for chicken, but alas it's not available online. Good stuff though. 8)

[worzel]

My Slovakian girlfriend and my English self are having thanks giving with our English born, Austrian rased friend and her very English boyfriend, another Slovak, and another Austrian. All because the host went to Brown University. Talk about American Cultural Imperialism! :D