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Several days of dreary rain, fog and chilly weather drained me of the energy to perform all the household duties, start shopping for Christmas and participate in Thanksgiving. Good news is that the turkey and dressing were both moist and delicious. It's never a good thing to turn out a feast that's dry and unappetizing because the lack of quality is remembered until the next time that you do turkey with all the fixings. I think I found the answer to a beautiful bird worthy of a Martha Stewart photo shoot: basting.

Yes, indeed there are multiple benefits to pulling that heavy roaster in and out of the hot oven for three hours every thirty minutes or so. Other than burning my knuckles on the rack during the process, I believe that to baste is indeed best. I had read that the food that is in magazine photographs is virtually inedible because it is not actually cooked to eat. The recipes are created to look sharp, not taste good. I should have invited the photographers to come and take pics of my turkey! It was baked at 325, basted as I mentioned above and the breast was a beautiful, crisp golden brown with just the right number of spicy flecks for good measure! And it tasted positively wonderful. Eat your heart out Martha! Kiss my hiney, Rachel Raye, it IS possible to have a pretty entree that you can eat!

Here's the recipe for basting a Thanksgiving turkey that everybody loves except one of my kids' but the majority of the votes are positive!

1 stick of salted butter
1 tablespoon of freshly squeezed lemon juice
1 tsp. basil leaves
1 tsp. dried thyme leaves (I didn't have any leaves so I used ground..so shoot me)
1 tsp. black pepper

I melted the butter and stirred the spices in.

I LIGHTLY sprinkled salt all over the turkey inside and out. I put the bird in the oven with a tent of foil for about 30 mins. Then every half hour I slop some of the butter mixture inside and out of the bird, replace the foil tent and back in the oven she goes for another half hour. For the last half hour of baking, I baked without the foil tent, but with lots of basting mix on the skin.

There you go! Easy as pie so long as your back doesn't go out from bending over to baste like mine did! LOL Really, it did. My lower back went wonky on me that morning and it's just now getting to the point that I can stand up straight so the rest of my holiday recipes may have to wait until Christmas!


Anonymous said...

I believe this is similar to the recipe that my grandmother used. I will be baking two turkey breasts rather than a whole bird, so I will double it. You wouldn't happen to have a sweet potato pie recipe hidden away somewhere would you? Thanks so much for sharing!