A Bird in the Oven is Worth More Than Two in the Fridge
After bringing it inside, I cleaned it off, patted it dry, and mixed together a rub of a little salt, pepper, tarragon, thyme, rosemary, and a few other herbs. Smelled so good!
Then, using a trick I saw on Food Network, I dug into the skin and separated it a bit from the turkey meat itself. We always wondered why the dry rub never quite penetrated the bird in the past as much as we’d expect it to. Well, apparently that pesky skin gets in the way.
So after making enough space to get my hand in there, we poured in some vegetable oil between the skin and bird, then rubbed the herb mix in there as best I could.
Once that was all done, we stuck the bird in the oven for the first 30 minute round of heating.
Thanksgiving is under way!
Now I’m going to finally drink my first cup of decaf and relax a bit.
Happy Thanksgiving, everybody!