I don’t know why at random times I get the urge to relive the holiday season during the spring or summer. Once when I was still working at the office, I had this insatiable desire for pecan pie suddenly. The sweet thing (no pun intended) was that my coworker went home and ON HER LUNCH BREAK made me an entire pecan pie. I love spontaneously generous people, they help restore feelings of well being. I aspire to be more like that to be sure!
Today’s recipe is a simplistic version of the fall-off-the-bone whole turkey I make each Thanksgiving. I had tried several different options year after year since marriage, methods like brining, roasting at a very high heat for a couple of hours (a Food Network suggestion believe it or not), and finally slow roasting. When I say slow roasting I mean, over night in the oven, your home filling with the delightful aromas that take you back to memory after memory. The other methods had left the turkey dry and lacking in that deep melt-in-your-mouth flavor. Especially in the breasts. Turkey breast is a very thick meat, there’s no way you could brine your way into the breast at the core where it perhaps needs most of it’s flavor, but what is the answer to this dilemma?
This little darlin’ has a big brother called “Injectable Butter,” which is amazing for delivering seasonings to the deepest part of the breasts, thighs and I even like to do the drumsticks and wings!
This week what I did was got 2 turkey thighs, 1 breast (skin on), and 2 drumsticks. I injected them all, rubbed my Crackshot Chicken mixture + some sage under the skin and on top, then I let it sit for an hour or 2 before baking, sprinkled a little more of Tony’s pictured above, then baked at 400 for 1 hour. With the whole turkey you bake at 250 for 10 hours. It’s UH-ma-Zing!