wilkes

My dad told my mom tonight that my turkey was the best he's ever had. He was eating some turkey leftovers I sent with them yesterday. I am so proud!!

It might be too late, but here goes. I baked my first turkey this year. My hubby always did it until now. I watched food network and asked around and settled on this:

I put half a lime, half an onion, 3 cloves of garlic-crushed, a rib of celery and a baster-full of orange pineapple juice in the cavity. Then I took a 1/3 of a stick of butter I had set out the night before and put that in a small bowl. I added poultry seasoning and parsley to that butter and mixed it up with a fork. Then I slathered that butter all over the turkey. It was a greasy mess. Then I put it into a baking bag, breast side down and baked it 4 hours at 325 degrees. This bird weighed 14 pounds. Once you get the bird out of the oven, you let it sit one hour. During that time the bird locks in juices. You would think the bird would get cold during that time but the temp actually goes up a little. We had to get the juices out of the bag with a baster and use the bag to flip the bird because it was so tender. It was the most moist turkey I have ever eaten, including deep fried birds. I wish I had thought to put a bay leaf or two in the cavity but that is the only thing I'll do different in the future.

Thyme and rosemary....really good stuff and aromatic too!

nads....lift the skin and rub lots of butter between the skin and the meat...then generously sprinkle the rosemary and thyme...

Can someone give me an idea of what you use to season a turkey before you bake it