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Re: Thanksgiving Recipe
Quote:
Originally Posted by Ferd
...Go buy yourself a good digital thermometer. It will have a long probe with a wire on it so you can stick it in the turkey and read the meter outside the oven. Roast the turkey to exactly 165 degrees F in the breast, It should take about 2 1/2 hours but don?t go by the clock. If the skin gets too dark during roasting, tent with foil.
When the bird gets to 165 take it out of the oven, Transfer to a platter and tent it with foil and allow it to rest. DO NOT CUT THE BIRD UNTIL IT RESTS FOR A GOOD 10 TO 15 MINUTES. IF you cut it too soon all the juices will run out and you will have dry turkey like last year.
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We usually have a delicious smoked turkey (brined first), thanks to my husband. 
I have to "Amen!" this part of your post--two of the biggest mistakes with Turkey is cooking it too long--it should come out as SOON as it's done, according to the thermometer, and it should definitely rest before being cut. That's actually the case with most meats. If you cut it as soon as it comes out, the juices will run out, and it will be dry. Yuck!
Cheesecloth also works well for wrapping the turkey and helping to preserve some moisture.
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abstracting the feast, yet not abstracting one particle of it;…."
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