Do you see him? He is serious about his job. He is a bonafide, certified, registered, licensed and qualified KS. Kitchen Supervisor, sir, to you!
Supervising the prep and cooking and service of the big chicken named after a country is a very important job, and one we do not entrust to just anyone.
Diced big chicken named after a country- aka turkey- is one of our fav meals!
For us, it is roasted without adding all the junk. [grasses and stinkies....herbs and seasonings]
For now ...watching it cool down. Anticipation.
'vie and JD and the Wendy too.
How does it get done? As I see it, this is how momma does it:
Take raw turkey out of the fridge. [ I assume, the hoomans brought the beastie home from some sort of store, but at my house it comes out of the garage fridge.... hmmm wonder what else is in there...]
Pre heat the oven at 400 F degrees.
Let the turkey sit out for about an hour to bring it to room temperature.
Wash it under running water and remove any plastic rings or temperature pop up gauges... they never work anyway. At this point momma is muttering "Why bother?"
Lightly salt the turkey inside the cavity and out.
Rub a tiny bit of olive oil on the skin.
Tie up your turkey so that the wings and legs are close to the body. This makes more even cooking. And if you ask me, given how hot that oven is, tying up the thing makes sense. I would be inclined to get up and leave...