{ Don’t Be Afraid of the Turkey: He’s Just a Big Chicken. }

Some people shy away from roasting a Thanksgiving turkey.

If I can do it, I know you can.

Cooking a turkey is like roasting a big chicken.

It’s easier than constructing a casserole or other putsy dishes that require lots of steps.  With turkeys, you just rinse, season and cook.

Wash and season.

Rinse the turkey and take out anything from the cavity.  (I’m not into gizzards, necks and stuff – but maybe you are.)

I’m seasoning the turkey today and will cook it tomorrow. I use garlic, salt, pepper (in that order!) Add parsley and oregano and other seasonings you like.  I cut up a few large onions and place in the cavity of the turkey. Thanks to my mother-in-law, I had a sage and rosemary plant in the garden last summer.  I froze some leaves, which I’m plastering around the bird.

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Place in cooker

You can cook a turkey in a special bag, an electric roaster or a large foil pan – (disposable foil pans make cleanup easy.)

I use Grandma Pat’s large vintage roaster.

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Roast it.

Turkeys cook well at approximately 20 minutes per pound; I cook mine at 325 degrees.

Once you have purchased your turkey, check the weight:

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My approximate 14 pounder will need 4.5 hours or so to cook.  No problem.  While he’s roasting, I’ll get my other work done.

Mercifully, most turkeys have a little pop-up device that tells you when the meat is fully cooked.

This guy will sit all dressed up in the refrigerator until tomorrow morning.

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Before and….
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After.

© Lisa M. Luciano 😊

 

 

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{ Tailor-Made Training }

hamburger-494706__340Cooking isn’t my strength, favorite pastime or talent. I have friends that embrace and enjoy cooking like it’s fun. If they could choose an afternoon of creativity, it would be laboring in the kitchen, creating edibles that would be devoured and disappear within one hour.

Our creative bents twist uniquely–not everyone likes to slave over a sewing machine or work barefoot in the garden as I do.

If you are in earshot of my kitchen at 5:00 p.m., you can hear me start reluctantly and noisily pulling out pans and sighing into the refrigerator.

Part of what makes cooking a challenge is that I have raised daughters who seem to delight in cooking and culinary education. They read blogs and books by chef wanna-be’s.  They follow and save recipes. They place themselves on voluntary food restrictions, ie: “I’m cutting out sugar for the summer”; “I’m giving up dairy”; “I’m going plant-based.”

Me? I just eat. 🙂

We have resorted to a serious amount of tailor-made meals.  For a family of thirteen, this gets pretty crazy.

For a woman like me that prefers cooking briskly, solo, and tidying as I go, a busy kitchen is challenging.  And refining.

So, you might feel God speaking to you in your prayer closet, or convicting your heart while you’re sitting in a pew.

But God does a lot of His work on me… in the kitchen.

Word prompt of the day:  tailor

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