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Turkey Tradition

One of our family’s most sacred Thanksgiving traditions is giving the turkey the right to determine dinner time. I honestly never know when that bird will be ready to eat, so I tell people to come early and prepare to stay late. Note: please do not respond with advice. Our turkey comes out just right every time. I’m not going to mess with this.

But I am going to take notes this year and post them here to review next year just in case I glean some new insight.

I used to refuse to cook turkeys on Thanksgiving. First, I don’t love turkey. I prefer ham. Second, turkey can be such a chore. But some people in my family (Mom, Daughter) must have their turkey. Thankfully, I discovered an amazing recipe about fifteen years ago that has revolutionized the whole process.* The mystery of when the turkey will be done is its only drawback. This recipe is worth navigating that challenge.

Step 1: Forget to start thawing the turkey four days before Thanksgiving. (This wasn’t part of the original recipe. I added this touch myself. A recipe isn't truly yours unless you modify it somehow.)

Step 2: Move the turkey from the freezer to the refrigerator two days before Thanksgiving.

Step 3: Take the turkey out of the refrigerator at 7am on Thanksgiving morning and give it a steamy, hot water bath in the sink. (Leave it in its plastic wrapper for this step.)

Step 4: Replace the hot water and turn the turkey every fifteen minutes until the turkey thaws enough for you to remove and discard all the innards. Today this step took an hour and a half. I took the turkey out of its wrapper at 8am, thinking it would be ready, but it wasn’t. (Last year, it was—go figure.) The turkey finished its bath unclothed. While I waited, I preheated the oven to 350 degrees.

Step 5: Put the turkey in a roasting pan and place a whole stick of butter inside of it. Yes—a whole stick of butter. This is essential. Sprinkle salt and pepper on top of the turkey. You decide how much.

Step 6: Put the lid on the roasting pan. Bake for one hour.

Step 7: Turn the oven temperature down to 250 degrees.

Step 8: Bake for 6-8 hours until turkey is done. Enjoy the aroma enveloping your home all day. (If the turkey gets done early, you will be thankful because of this smell.)

Step 9: Check the turkey at 1pm and every hour thereafter until it's done. I will update this post later to let you know how that worked out for our family on this Thanksgiving Day.

Update: I was so distracted by other preparations this year, that I forgot to check the turkey at 1pm. In fact, I didn't even look at it until 2:30, the exact time I wanted it to be ready. And it was!

Happy Thanksgiving!

Note: If you try this recipe, you won’t have to carve this turkey. It will fall apart almost all on its own. You won’t have a Hallmark Channel turkey for your table, but the taste will more than compensate you for that loss.

 *This recipe came from a comment on Beth Moore’s blog by someone identified only as OhLookADuck. If I remember correctly, Moore had asked readers for favorite recipes. Our family continues to enjoy this one.

Photo by SJ 📸 on Unsplash

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