Turkey Turkey Turkey

Source:  Mom via some guy in her ward.  :)

Wash turkey and soak in brine for about 12 hours.  I disinfect a cooler and place it outside and add ice to keep it cold.  The brine ratio is 1 C salt for every gallon of water.  Use enough brine to cover the turkey (use something to push the turkey under the water so it doesn't float.  I use the tray that came with the cooler.)  Brine over night.

The next morning, rinse turkey and pat dry with paper towels.  Loosen the skin by gently pulling up with your hands over the breast and the turkey body.  Gently work compound butter up under the skin.  If your bird has a pop up timer in the breast, leave it there to avoid leaving a hole for the juices to escape.

Compound Butter:

2 cubes butter
lemon zest from 3-4 lemons (save lemons for later)
2 tsp thyme
4 Tbsp fresh sage leaves, about 16 leaves chopped

Take the two lemons that have been zested above and cut them in half and rub the juice from them over the entire outside of the bird.  The juice will seal in the turkey juices.  Then place the lemons halves inside the turkey to add extra moisture.  (I also add an onion and any left over sage/thyme.)
Put in roasting bag--make sure to put the flour in the bag first.  I usually put it in the bag and then do the butter.  Make sure turkey opening faces the bag opening  so you can put the lemons and onions in the bird.  Don't cut the slits in the bag until you flip the bird over at 1 hr 20 mins.

To bake, place the turkey in a 500 degree oven for 5-10 minutes, breast side down.  This heat will cause the lemon juice to set a seal on the skin, holding in the moisture.  Then lower temperature to 350.  Cook for 1 hour, 20 minutes, then gently flip the bird over to breast side up and bake until meat thermometer reaches 165 degrees.  Put thermometer inside turkey thigh.  Roast in an open roast pan.  Do not over cook!!  We want a juicy, tender turkey.

(or just leave it cooking at 500 for about an hour.  It will be surprisingly still edible.  You will marvel at your turkey miracle!)

Let turkey sit 20 minutes before carving.

Good 'Ole Pot Roast

Source:  Mom and Al




Put pot roast (pork or beef) in roasting pan/dutch oven.

Salt and pepper.

Cover with lots of barbeque sauce (at least half a bottle).

Put sliced onions on top.

Add potatoes, carrots, etc.

Add a little bit of water to bottom.

Add lid and roast at 300 for at least 4 hours.  Can do lower temp for even longer.  Or adjust if roast is still frozen.

Turns out yum!