Having gone to my son's house for Thanksgiving day, there were no left overs for me to enjoy. So, knowing this upfront, I purchased a 12 lb. turkey for us to have by ourselves so that we could enjoy thanksgiving leftovers. So for a couple of days, I brined the turkey and today I injected it with a homemade butter and chicken broth recipe and loaded up butter under the skin. To our level of satisfaction, the turkey was moist and juicy. And, as usual, I made the obligatory side dishes of sweet potatoes with brown sugar, cinnamon, butter, and honey; green bean casserole; home made cranberry sauce; and our version of stuffing which is a combination of vegetables and pepperidge farm bread stuffing. Cooked the turkey for 3 hours and pulled it from the oven when it was 170 degrees. Now, we can have a couple of nice leftover turkey dinners and convert the rest to a nice turkey soup.
Turkey basted and ready to go in the oven. Combined melted butter, chicken broth and lots of Mo Rockin Chickin to get the injection marinade and the basting solution.
On Friday and Saturday, I prepared the sides so all I had to do was pop them in the oven to finish baking the dishes.
Here are sides coming out of the oven.
I forgot a money shot of the turkey because we were anxious to eat, but it was good. The turkey took less time than I thought a total of 3 hours for 12 lbs.
Well, for the next couple of days, we will have some nice turkey and sides and then a nice soup after that.
Have a nice day!
Ed
