Dec 06, 2012
What an easy, and beautiful, and flavorful, and crispy, *and* moist turkey!(however, I must admit that I did turn down the heat during the last hour thinking we would have to hold the turkey for late comers, but the bird was done 'on time' anyway?!) Made up the butter mixture, the spice mixture, & cut up the veggies ahead of time; helping us get the turkey into the oven so easily come Thanksgiving day. I was shopping for a recipe because it was time to help my daughter learn to roast a turkey, & I want her to learn to cook better than I myself can cook. Yes, my 12 year old daughter & I had prepped a turkey together once before following another method, which didn't work as well as my 'decent' turkeys of the past. So we went shopping together for a new recipe. She was utterly sold on your approach. I let her take the lead. She loved watching your video, and her jaw dropped when she watched you loosen the skin on the breast with a rubber spatula (yes, another thing I'd missed out on in the past, but thanks to you, my daughter will have an easier time of it!). I do plan to obtain a fresh turkey which we can brine next time, but I want to incorporate much of what we learned from you modifying for a brined bird. Will try to remember to let you know how that goes if we proceed as planned..... Either way, thanks so much for helping my daughter's second turkey far exceed anything my mother or I put on the table throughout our entire lives! Gotta love it! Thanks, Chef John!
—bomackin
