Re: Turkey for dummies??!!
When u get help from a pro u need to dedicate the breast bro. I dont like to put lots of spices on top as turkey cooks for long time and spices burn. Make sure Turkey stands out of the fridge for an hour or so to get to room temperature, You can separate the skin by hand and shove some minced garlic, ginger and butter and some spice blend under the skin. Trade secret I throw some halved onions and garlic in the cavity and even some celery as the juices evaporate to give flavor and keep turkey moist. It is wise to invest in a meat thermometer, If you don’t have one, shake the leg to see it moves freely. Cook at 375F for 20 minutes and then reduce to 325F. Cook approximately 18 minutes per lbs. Let Turkey stand for 20 minutes before carving, poking or piercing. Strain the liquids in the pan and make gravy, I like cloves, parsley and garlic in my mashed potatoes n also cranberry sauce.
Throw some dried cranberries in your stove top stuffing. In the stove top stuffing I like to add some juices from the roasting pan. Voila dinner to die for.