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/ck/, I need your help. I'm gonna be cooking the turkey this year for Thanksgiving, and I want a headstart on what ingredients I should get, how I should prep, and what I should get ready now. This was the battleplan I had so far:
>slightly lift the skin up, rub the chicken underneath with a mixture of butter, finely minced garlic, ground rock salt, and some cayenne pepper
>chop half an onion and stick it inside, then close the bird orifice
>place 5 strips of bacon, horizontally, on the chicken
>place it on a bed of thickly cut idaho potato slices
>cook for about 5-10 hours at 300 degrees, cover with tin foil if necessary
>75% of the way through, remove the now cooked bacon and onion, baste the turkey with its juices, put it back in the oven, finely mince the bacon/onion into paste, reduce it down with some chicken stock and flour to make a gravy
>finish cooking, take bird out, remove all potatos from underneath it, mash the good and make mashed potatoes out of them
What do you think so far?
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Look up a stuffing recipe and stuff the shit out of that bird. Not having stuffing is like being poor.
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>>9403717
Stuffing the actual bird makes it dry due to osmosis. You should make your stuffing on the side.
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>>9403740
baste the stuffing?
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>>9403717
>>9403847
Any good recipes for stuffing you'd recommend? I got a few on google, but I'm worried they'd just be meme recipes like "lol stuff it with bacon". I'm worried about it being dry inside, because turkeys I make often dry out and I have to compensate with a stellar gravy, and I feel bad because it's like ruining a steak and drowning it in A1 sauce.
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>>9403864
Yeah, maybe make it on the side then, i have to ask grammy how her turkey stays so moist and she stuffs it. Stuffing that was actually in a turkey is SO GOOD though. Good luck with your bird chef anon.
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