The Big Day

On Thanksgiving morning I preheated my oven, pulled bird out of its salt soaked slumber, rinsed it off, and patted it dry. I stuffed bird with stuffing that I had pre-cooked that morning and found a suitable roasting pan. Twenty minutes per pound was what I had heard for roasting a brined turkey and I factored in an additional twenty minutes for stuffing.

I roasted foil-covered turkey at 400F for first three and a half hours, basting it every half hour. In its last hour, I removed foil, turned heat down to 375F degrees and brushed a honey mustard glaze on it. I let it rest about thirty minutes so that juices could settle and then it was carving time.

My first reaction was “Wow it slices like butter!” The reaction of my dinner guests said it all—this turkey was different from its grainy, bone dry predecessors—this bird had taste! Safe to say I’m sold on brining.

Paul Rinehart is founder of Online Cooking.

Place fish in a baking pan and place in over. Bake for 30 minutes and then flip it over carefully and bake for another half hour. If meat flakes, its ready.

Serve with salsa, rice pilaf, black beans and fried plantains.

Paul Rinehart is founder of Online Cooking