Turkey Prep

Since Justin and I have been a couple, we have been fortunate enough to spend five out of six Thanksgivings together. While I love that we've spent these special holidays with one another, it seems as if we completely space on turkey prep each year. I'm hoping this guide will help us for many Thanksgivings to come. We purchased an almost 25 pound turkey this year, to serve to Justin's platoon and our family. While I wasn't thrilled about waking up at 5:30 AM (granted, I went to bed after midnight), we wanted an early start to our day. We also have ham and mac and cheese to cook as well.

* * * REMEMBER TO THAW TURKEY IN FRIDGE AT LEAST 7 DAYS BEFORE THANKSGIVING WHEN DEALING WITH A 24+ POUND TURKEY * * *

• WAKE UP AT 530 AM TO COOK TURKEY AND READY IT BY 1PM
• PREHEAT OVEN TO 325 DEGREES
• Wash out turkey throughly. remove gizzards, heart, and neck (Frozen bits of blood may still be present)
• Clean out turkey thoroughly 
• COOK STUFFING PACKS WHILE TURKEY IS BEING CLEANED, ALSO USE 4 PACKS FOR 24+ POUND TURKEY **(ALSO, MAKE SURE TO REMOVE STUFFING FROM PAN SO ITS NOT HOT)** 
• TRANSFER TURKEY TO ROASTING PAN
• LATHER DOWN WITH BUTTER, SALT, AND PEPPER (SOFT BUTTER PREFERRED TO RUB DOWN TURKEY, MAKES FOR GREAT BASTING)
• STUFF TURKEY WITH STUFFING
• TUCK LEGS BACK IN PRIOR TO PUTTING IN OVEN
• BRUSH DOWN TURKEY WITH VEGETABLE OIL ALL OVER 
• DO NOT FOIL TURKEY UNTIL 2/3 OF THE WAY COOKED TO PREVENT OVERCOOKING.
• BASTE TURKEY EVERY 30 MINUTES FOR FLAVOR

♥- Leilani