Here is the menu:
Winter Squash Stuffed with Cornbread, Leeks, Bacon, Apple and Greens
Roasted Sweet Potato with Honey and Cinnamon
set the table: how to recast traditional china
- Remember that it's just like cooking a big chicken and don't be intimidated.
- Bring it out in time to defrost it (about one day in the fridge for every 4 lbs of bird.) And in a pinch -- if you are so swamped and don't buy your turkey until the night before, I've learned that (thankfully!) you can defrost a 12.5 lb bird in 18 hours if it's sitting in a big bowl to which you continually apply warm water.
- Herb butter underneath the skin
- Pour a cup or so of chicken broth and water into the pan with a rack. This is the one I use. (The rack lets the heat circulate around the bird and avoids the spongy, flabby texture the skin gets if it's not elevated while cooking.)
- To avoid an overdone breast, tent the breast with foil until there is about a half hour left to cook it, then remove the foil. You might need to apply foil to the wingtips about an hour in if they start to look crunchy.
- 425 for first 20 minutes, then 350 for remainder (It takes about 2 and 1/2 hours to roast a 12.5 lb bird.)
- I actually only baste the turkey once about 30-40 minutes into cooking.
- It's done when internal thigh temperature is 165.