This was Woot's T-shirt of the day for Thanksgiving. Our 19 pound monster of a turkey (if my cholesterol-overloaded brain doesn't fool me, the brand was a young "Tom Turkey", much better than Butterball!) didn't give us QUITE as much trouble, fortunately. Nicely filled with quartered oranges, onions and carrots and rubbed with the herb butter from Cook's Country magazine's recipe (1 stick butter, softened, mixed with 2 tablespoons dried herbes de Provence, 4 minced garlic cloves, 1 Tblsp grated lemon zest, salt and pepper), stuck into a Reynold's oven bag and roasted for a mere 3 hours. Juicy perfection!
Add to that the gravy: Based on the Cooks Illustrated recipe, I roasted the neck and the giblets in some olive oil until browned, then took out the meat and added some butter and flour, constantly whisking for several minutes until the butter was deep brown. Then I slowly added hot broth and some dried parsley and let everything cook for a while. THEN I added the handy little gravy package from inside the turkey, cooked a little longer, and voilà! Loads of deep brown gravy.
For the carving of the birdie we used this instructional video from Cooks Illustrated. For its transport, loads of aluminum foil, bath towels and a laundry basket.
What am I thankful for? A bird that comes without nunchucks. A patient hubby. And leftovers!
P.S. oh, we already had the first bit of snow here. Didn't stay around for long, but pool season's definitely over...