Moving into a new home last year, that has fancy ovens, I entertained my husband's entire family for Thanksgiving, roasting a BIG turkey in one of the new fancy convections ovens.
It was a disaster. I have successfully cooked turkeys for 50 years, but this fowled-up wonder was the worst! Totally crispy and dried to the bone, in just a couple of hours cooking time. I was shocked at the failure! (And I had paid over $32 for a local fresh bird, just to make sure to impress the relatives!)
So this year, I am going to brine my turkey . . .for the first time . . . and then slow cook the big bird in my old trusty turkey pan, according to my old methods, regular oven temps, and proven rules.
Pray for me . . . for if I mess it up again this year, the family will probably disown me and never return.
We don't stuff birds except with an apple, an onion, and some celery, if anything. I do know it makes a knock down good pan of dressing.
