It’s my favorite time of year where we use fresh herbs, spice and vegetables to cook up a fabulous Thanksgiving turkey. Hard to believe I wasn’t always confident when it came to cooking a turkey. I remember being super nervous because I didn’t want to under cook the bird. In today’s post I share how to cook a tasty turkey for Thanksgiving.
Follow The Directions
Each year I add to my food journal featuring how to’s and more. As a result, the journal is filled with Note cards from family and friends, favorite magazine clippings and printed recipes from favorite cooking sites make up this journal. In this journal I have notes that are over 40 years old from my Dad’s cookbook. These notes are hard to read but true treasures. As a result, memorable recipes and notes can be found in my journal helping me cook up that perfect turkey each year.
- bay leaf
I do not recommend using the foil pans
- sweet onion
Spices and Rub Recipe
Here are the ingredients for the spice rub.
- 1/4 cup black pepper, freshly ground
- 1/4 cup celery salt
- 1/4 cup sugar
- 3 tablespoons onion powder
- 3 tablespoons dry mustard
- 3 teaspoons cayenne
Check out the Food Safety website for cooking directions.
Cook The Turkey
Biggest mistake ever was using a foil pan for a 22 pound turkey. As a result, the foil does not provided a good insulation to accurately hold the heat for the turkey to cook in the time suggested. Thanksgiving dinner ended up being a few hours late. I’ve had great success using an electric roaster. It’s a fact that the electric roaster not only frees up my oven for other dishes it is easier to keep the lid in providing the correct temperature for cooking.
Do you have a fun story to share with me about your bird? Therefore, comment below or find me on social media at @BrenHaas to share.