It started off like any other Thursday...except it didn't, because this was Thanksgiving Thursday and I had been defrosting this nearly 22-pound beast of a gobbler on a broiler pan in my fridge since the previous Sunday.
After nearly five days of hogging up the best shelf in the fridge, it was finally time to get it into the oven to roast! I double-checked the weight and then double-checked the roasting chart (which said 4 to 4 1/2 hours at 325° F.)
I readied its bed.
and covered with a nest of diced fresh celery and onion - awaited.
(In case you missed it the first time - this turkey is upside-down)
There was a heave, and then a ho, as I hoisted the fowl with tremendous strength and then placed it with great precision onto its bed.
Wait, wait! I need to salt the insides, then melt some butter to spread throughout! With my eyes constantly on the wall's timepiece, I calculated carefully the hours and minutes to and from the hearth—I mean oven.
Alright, so wrapped up it went in for four and a half, and I opened the foil for the last hour or so to achieve the golden-brown hue.
Finally, the time had come. One last great heave-ho and out of the oven it went.
It was beautiful. I let it rest for ten minutes while I began to greet my guests.
Then I commenced the carve.
The meat carved with a bit of difficulty. Perplexed, I continued. The meat was dark. I continued to cut. Where was the white meat? Now not only perplexed but now also concerned, I stepped back from my endeavor. Where is the white meat where is the white meat why is this so difficult...I glanced once more at the carving guide (which I usually never bother with as I just take it from oven, rest, and then just carve) but...
I look from the guide to the bird and from the bird to the guide and read as the guide says, "locate the drumstick and pull" I look and look, and then a moment of pure confusion engulfs me as I stand there feeling lost and small, unable to find the drumsticks. Something just wasn't right.
And then the realization struck me.
In the hustle and rush of the morning, I had mistakenly roasted my turkey upside down!
I was supposed to roast it breast-side up, but in my rush to get it into the oven on time, I didn't bother to check its position and was just happy to have it roasting away while I prepared the rest of the dinner.
Now my daughters and I stood there staring at the steaming bird and wondering, how were we going to flip it back over? It was burning hot and heavy. But with extra hands waiting, I just grabbed the bird and gave it a big turn onto its other side.
Glistening juicy turkey breast awaited. It sliced more perfectly than ever before, falling off of the bird with ease.
A short while later at the dinner table my guests gushed over the turkey - it was perfect, they said, the best they had ever had...juicy and tender and perfect!
It was perfect. They were right. And I came to realize that I hadn't made a mistake at all, but just accidentally came to learn the correct way to roast a turkey! I highly recommend you try it too!
Happy Holidays!
Laura
Laura
Pin this post!
You might also like:
