This flexitarian (wanting to be vegetarian but failing miserably at times) has seen more than I care to see about cooking the "big bird" for Thanksgiving.
Now don't get me wrong... I love to cook and I love to read about food, but all the hype about what to cook and how to cook it is becoming insane!
Do I brine the bird or deep fry the bird?
Roast it breast side down or breast side up? Hmmmm... this one will definitely be breast side up!
High temperature, low temperature? Stuff it or don't stuff it?
Thanksgiving should be about having fun with the family, gathering around the table and counting our blessings
and vowing to do more to help others who are going through difficult times.
So here is my recipe for my "well-endowed" bird with the missing wing part! (Hey... life's not perfect!)
Don't stuff it! (It will cook faster)
Lay it on a bed of carrots, celery and onion.
Smear it with some butter and then sprinkle with salt and herbs of your choosing (I used Herbes de Provence).
Shove that bird in a 325 degree oven and cook about 13 minutes per pound, basting occasionally.
It will be done when the thigh juices run only slightly pink when poked with a fork.
Allow to rest 30 minutes, covered with foil.
Happy Thanksgiving y'all...
Please see next photo of the finished bird... and what a bird SHE is!