![](\"http:\/\/i108.photobucket.com\/albums\/n18\/womantalk\/DSC00398.jpg\")
<\/p>\nJohn (the chef behind our turkeys) brought three important items that came in handy: a meat thermometer (he says the plastic pop-up can’t be trusted), a roll of cheesecloth, and an apple.<\/p>\n
I know squabble squabble day has passed, but I learned some turkey tips that must be recorded. First, that it is better to cook two smaller turkeys than one humongous one. We had two 13-pounders for eighteen people and it was perfect. The turkeys are easier to handle (and brine) and easier not to mess up.<\/p>\n
If you don’t have a roasting rack, you can make an makeshift one out of rings of foil, like John did here.<\/p>\n
<\/p>\n
John basted the turkey with white wine and melted butter (and occasionally the juices).<\/p>\n
The turkeys were stuffed loosely with quartered onions and apples.<\/p>\n
A turkey is done when the inserted thermometer reads 165 F. Remember it needs to sit for about 1\/2 hour before being carved.<\/p>\n
And this is the best tip of all: To prevent the turkey breast from overcooking, cover with several layers of cheescloth soaked in the wine and butter basting mixture. Remove 1\/2 hour before turkey is done cooking (or when temp reaches about 150 F), so it can brown.<\/p>\n
The cheesecloth looks a little like a gross bandage, but it is well worth the temporary eye sore for the pleasing result.<\/p>\n
with bandage… \u00c2\u00a0![](\"http:\/\/i108.photobucket.com\/albums\/n18\/womantalk\/DSC00316_1.jpg\")
<\/p>\n
and the pleasing result…\u00c2\u00a0![](\"http:\/\/i108.photobucket.com\/albums\/n18\/womantalk\/DSC00392.jpg\")
<\/p>\n","protected":false},"excerpt":{"rendered":"
John (the chef behind our turkeys) brought three important items that came in handy: a meat thermometer (he says the plastic pop-up can’t be trusted), a roll of cheesecloth, and an apple. I know squabble squabble day has passed, but … Continue reading