Different traditions - or, there's more than one way to skin a cat! :)

Sunni's turkey roasting account spurred me to share my own methods and recipes here. Cooking is certainly one shining example of the idea that there is more than one "right" way to do things! I'll have to try her method one of these days, and thought some of you might enjoy reading about mine.

This method is good for any size turkey, and for any wild game birds. There are some extra tricks for the wild birds, however, so ask me if you want those too.

First, decide how much you want. The "rule" is about 1 pound per person... but they don't sell 1 pound turkeys. LOL So I buy very small turkeys (6 to 8 pounds) now because I can't eat it up and it doesn't keep good flavor long when frozen - at least I don't care much for it. Freezing in heavy plastic squares with the meat covered in broth produces the best frozen leftovers. Don't freeze turkey with anything else, however.

The frozen bird never fits in my freezer or refrigerator, so I usually buy it just 24 hours before I want to start cooking. I have a large stainless steel stock pot and use that to defrost and brine the bird at the same time. I agree with Sunni that the "dangers" have been vastly overblown and thorough cooking will kill any bacteria that are in or on the meat regardless of the thawing method.

Initially I leave the plastic wrapper on the bird, put it in the big pot and fill with cool water. After four or five hours I pour that off, skin off the plastic and remove the stuff in the body cavity and neck area (may require some real effort, even cheating with hot water to get them loose. [G]). These are placed in the refrigerator or cooked in water and saved for the next day.

PLEASE don't throw away the neck! After it has cooked so the meat falls off the bones, it is some of the most flavorful meat on the bird!! It's my favorite part!!!

At this point I salt the body cavity with at least 1/4 cup of plain salt. Don't use the iodized kind because it can leave a funny metallic flavor. Dissolve a full cup (1/4 cup more for each additional 10 pounds) of salt in warm water. Put the bird in the empty pot and add the salt solution, then fill to cover with cool water. I leave this overnight to soak. Weigh it down with a pot lid or something so the meat is all submerged and safe from dust, dogs or what have you.

Early in the morning, start the dressing. I use a German sausage apple dressing that is an heirloom recipe in my family.

For a 10 - 15 pound turkey, (with plenty left to bake separately)

Brown 1 pound of bulk country sausage, breaking it up good.
Add 1 med. chopped onion and saute - turn off heat.
Add:
1 1/2 cup chopped celery
1 large chopped green apple
1 tsp. fresh rubbed dry sage (use more if it is not really fresh)
1 tsp. salt
3 lg. eggs
1 large loaf shredded or cubed white bread (I make my own, but any white store bread will do)
3 cups warm chicken broth (from the giblets and neck is ideal - canned is ok)

Mix thoroughly until all the bread is very moist and eggs can't be found.

Start preheating the oven to 350 degrees.

Place the turkey breast down on a rack in a deep roasting pan. The pan needs a vented cover that will not rest on the meat.

Stuff both cavities of the bird loosely and secure with pins and string or the goofy plastic thing that comes with it. I much prefer the pins and string... Since the breast is DOWN, you'll need something to keep the dressing in the main cavity if the skin has been all trimmed off. A double layer of cheesecloth will do the trick. Just pin it on first, then use the string criss-crossed over it.

It is best to use a meat thermometer as Sunni describes, but I've cooked a ton of these things with none and wouldn't worry about it since the cooking time is long and slow and there isn't much chance of a problem that way. Put the pan into the oven as soon as the bird is stuffed. (This you don't want sitting around at room temp forever...) Place it in the oven, covered, with the vent part way open.

I use the cooking chart that comes with the turkey, or the one in a good cookbook, based on weight for a stuffed bird. But I have a few little twists.

Baste every hour at least. One of those plastic bulb things is ok. Used to be able to get them in metal or glass, but I've not seen one for ages. If the juices rise above the rack at the point of the breast, remove some and put into the pot with the giblets or save otherwise. You want to roast, not boil the bird.

When the chart time has been reached (and the bird is "done"), remove the cover, remove all but a little juice from the bottom, and return the pan to the oven for another 45 minutes to one hour to let the turkey skin brown to perfection. Watch it carefully so it doesn't go to far!

When browned enough, remove the stuffing to serving dishes and cover with foil (or glass covers). Leave them in a 200 degree oven until time to eat. Let the turkey "rest" for about 1/2 hour, then carve. Have the mashed potatoes and sweet potatoes in serving dishes in the oven too so everything can be served hot. A double oven or large warming oven is ideal, of course. I remember so well the big wood burning range my Aunt Jessie cooked on! But, of course, you had to stand right over it all the time! No sitting down to watch the football in between bastings. You had to keep feeding it wood little by little to maintain the right temp. Aren't you glad you've got gas or electric?

Gosh! After reading and editing this, I'm hungry all over again. :) Next I'll post recipes for Apple Schnapps cranberry relish and some other good stuff.