Thanksgiving is over and we spent ours with some of our children. My daughter-in-law made dinner this year, so I was off the hook! It was a wonderful day and everything was delicious! The only thing was that I missed some of my favorite bites. I still had a turkey at home to cook and I had been dying to try a technique I had heard about to see if it worked. Since I was clear of the pressure to serve it to anyone but my Hubby and I, I decided to go for it on Sunday. To my happy surprise it worked perfectly and I will never make a turkey any other way again! I also made the two sides that I was missing from other Thanksgivings. The Cranberry & Apricot Chutney I cook at Thanksgiving but use it for many Holiday dishes all the way to Christmas and as a gift to Hostesses when I attend parties. It’s great on Brie too!
My Favorite Bites
12 to 14 lb Turkey
salt & pepper
1 large diced onion
1 cup low sodium chicken stock
Season your bird with salt & pepper the morning before Thanksgiving; place the cut onions in the cavity and place uncovered in the refrigerator in whatever vessel you are cooking it in. At around 8 o’clock that night pull the turkey out of the refrigerator and let sit on the counter. Heat your oven to 180°F (200°F if that is as low as your oven goes) around 10 o’clock the same night (the night before Thanksgiving) add chicken stock to the pan and cover with aluminum foil. Place in the heated oven. Go to bed and let the turkey cook all night. At around 11 o’clock Thanksgiving Day turn your oven off and leave the door shut. Make whatever else you need to make and when you are ready to eat, pull the turkey out, uncover and serve! This was the most tender, moist and flavorful bird EVER!!!
Below are links to my other favorite bites that I made Sunday too!
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