Thanksgiving is just around the corner! Can you smell the goodness??
The holidays are my favorite. Christmas wins for me, but Thanksgiving is a very close second. We all know that the turkey is the centerpiece of your Thanksgiving meal. I hesitate to share my secrets...but the KEY to an amazingly moist (sorry to those who hate that word, haha) and delicious turkey is Pastor Bob's Grillin Magic. If you have experienced what GM does to a plain chicken breast or pork chop then you can be confident that it will do the same for that great big turkey in your roaster this Thanksgiving.
There's no great recipe for the turkey magic, but for those of you who need step (rule followers)- here you go.
Step 1 - Unthaw that bad boy. Take it out of the fridge and put it in a sink of cold water a couple of days before you need to cook it. I've seen some put it in the bath tub, but for some reason that kinda grosses me out. Ish. Kitchen sink it is.
Step 2 - (The morning of the big day!) . Wash off the turkey and pat dry. Make sure to take that package of giblets and the heart out of the rear end. Am I the only one who forgets to take that out?? Rookie status I guess.
Step 3 - Stuff away. I don't claim to be a master of the stuffing recipe. Whatever Pinterest recipe you're trying this year...make it and stuff it. If you have a great family recipe...I'd LOVE to hear about it. Email it to us at email@example.com. Maybe you'll make it in the Bernard Family Turkey this year. Wouldn't that be special?? Extra points for incorporating some GM in your recipe!
Step 4 - I like to cook our turkey in a roaster. This is simply because I don't have the oven space that I need to cook everything. Can anyone empathize? If you have a metal grate with handles, you'll want to put this in first so that you can "easily" lift the turkey out of the roaster when it's time. Now comes the fun part...
Lather BUTTER all over the entire Turkey. I try to keep it to one stick, but you can go Paula Dean on it if you want to. Now open up the Pastor Bob's Grillin Magic and give it a good covering. You do not need any other salt, pepper, garlic salt, poultry seasoning. The skin of the turkey will be amazing. The meat will be dripping with flavor.
Step 5 - Get out that food thermometer. Sometimes I think that we tend to cook our food too long. A food thermometer will tell you when the turkey is cooked. You'll want it to be at about 165 degrees at the deepest parts. You might have one of those high tech turkeys with the pin that pops when it's done. I have trust issues...so I usually check it with my thermometer anyway. If it's done, let it rest for 20 minutes or so. Then it's time to call in the official turkey carver of your family to get to work.
I'll send some more recipes your way in the November newsletter. For now...ORDER YOUR GM so you have plenty to make your Thanksgiving Turkey one for the books.
P.S - The Bernard family is thankful for all of you! Thanks for loving GM as much as we do. Use the Coupon Code GMTURKEY for 10% of your next GM order.
You'll see articles from all of the Bernard family here. Maybe even a grandson will post now and then!