#43
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Lovely dining room, Telin!
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#44
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Hope you all got to feast today!
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#45
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#46
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My turkey didn't end up looking all that good. It made up for it in taste and juiciness, best Turkey I've made for sure.
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#47
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I bought mine from a local farm, was late to the game so had to get a 17LB bird. Brined it for 12 hours or so in vegetable broth, salt, rosemary, thyme and some sage. Stuffed it with onions, carrots and celery. Covered it in butter and cooked for roughly 4 hours at 325. Pulled it when the thigh got to 165. Made gravy with the drippings. Looking forward to leftovers for a week.
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