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Roast Turkey and Being Thankful

Happy Thanksgiving!!!  I made this turkey last Wednesday.  Little did I know it would not be eaten, or even tasted.  My precious 5 year old son, the youngest twin, was admitted to the hospital with pneumonia after being sick with the flu for 11 days.  The pneumonia turned into double pneumonia. Seven days later and we are still at the hospital…hoping and praying he will be released today. We are taking it one day at a time.  

I’m very thankful my youngest son is getting better…slowly. which is fine with me while he builds the strength needed to be well, once again.  For the doctors and medicine that has helped him and now my oldest son.  I’m thank for for all the prayers, support and well wishes from friends, personal and Recipes For My Boys, and family, they are greatly appreciated.  Not only for my youngest but for all of us, my oldest is sick now.  I’m thankful I am able to be beside them, should they need to lean on me.  In front of them, should they need guidance.  Behind them, if ever they start to fall.   I’m Thankful for being Blessed with My Three Boys that fill my heart with love and happiness.   For being given the greatest of all gifts..that of being a Mama to my precious children and wife to a loving, caring husband of 24 years.  I Love You All!  

As this was being published, the nurse came in and said  he could go home!!!!!  So very thankful!!!!

NOTE:  Since we were never able eat this turkey.   I am not certain how the bay leaves will be.  Personally, I think they add a great hint of flavor.  You be the judge as this is my “Tasteless Turkey!” 

Roast Turkey and Being Thankful
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Roast Turkey

  • 12 to 14 lb turkey, fresh or thawed completely
  •  2 teaspoons kosher salt
  • 1 1/2 teaspoon ground garlic
  • 1 teaspoon dried thyme
  • 1/2 teaspoon white pepper or to taste
  • 1/2 teaspoon onion powder
  • 3/4 teaspoon celery seed
  • 2-3 bay leaves, optional
  • 1 stick butter, very cold, cut in 16 slices
  • 1 lemon, halved

Spray roasting pan and rack.

Preheat oven to 325 degrees F.

Mix everything except bay leaves and butter together and put in an empty spice container if you have one.  Put aside.

Cut butter and place on plate.  Sprinkle both sides with spice mix using only enough to coat slices.  Alternately, dip each slice of butter in spice mixture to coat each side.

Removed giblets and neck from thawed turkey.  Save if you are going to make gravy.

Rinse turkey, inside and out.  Pat dry. 

Slide fingers under skin, starting at the neck, and gently loosen the skin without tearing it.  

Place slices of spiced butter under the skin on the breast and legs, saving 2 to 4 slices to rub turkey skin with.

Rub turkey with remaining slices of butter.

Put turkey on it’s back on rack in pan. 

Squeeze lemon over turkey.

Sprinkle inside and out with remaining spice mixture. 

Put lemon halves inside turkey cavity.

Add bay leaves.  

Cook on lowest rack in preheated 325 oven for 1 hour.  Baste with juice in pan continue to baste every 30 minutes.  Cook for 3 1/2 to 4 1/2 hours or until thickest part of thigh, without touching the bone is 180 degrees F.   Remove from oven, tent with foil and let rest at least 30 minutes before carving.