It’s Thanksgiving break and I am thankful. I was thankful Thursday morning and I am especially thankful as the break winds to close. It’s Saturday morning, I’ve been on break since Wednesday, really Tuesday night. Three days have passed seemingly in the blink of an eye, or rather two eyes.
I’ve been taking advantage of the break to a couple of nights of good rest. Wednesday and Thursday morning, I was up before the sun rose. Friday morning, I slept late and the sun was up and Ivy was gone. This morning, I was awakening as the sun was rising and Ivy was still nestled up against my leg.
On Thanksgiving Day, the turkey is my job. It’s a pretty simple job, though I have leared that some people make a mess of it. I follow a simple plan.
- I remove the turkey from the refrigerator and allow to rest in the sink for an hour
- Preheat the oven to 400F.
- Unwrap the turkey, rinse, and pat dry.
- Place the turkey in the roasting pan
- Pour 1 quart of cold water in the roasting pan
- Season with salt, pepper, and fresh thyme.
- Insert the oven probe in the thigh, making sure not to hit the bone
- Place the turkey in the oven
- Set the oven temperature down to 325F and the probe temperature to 175F.
That’s what I do. I use a meat thermometer to check the temperature of the turkey when the oven probe reaches 175 – just as a backup. This year, I added another 5F to finish the turkey and removed the turkey from the oven and covered it with foil until we were ready to eat.
When we were ready with all the fixings – mashed potatoes, sweet potatoes with coconut topping, Brussels sprouts, dressing, and gravy, I carved the turkey and re-heated to make sure it was hot. Then we sat down for Thanksgiving Dinner. It was delicious, but it tasted better because the family was together.
After Thanksgiving dinner, W cleaned up. An hour or so later, I finished the job and got down to the business of transforming the turkey into turkey vegetable soup.
I removed all of the meat from the turkey and broke the carcass into smaller bits that fit in the stock pot. I cover the bones with cold water and placed the pot on the stove over medium-low heat. The stock then slowly simmers uncovered and it takes several hours to render the turkey stock. Before I went to bed Thursday night, I turned off the heat and covered the stock pot.