It's easy. And when you're done... you have a Turkey.
I am doing it a little differently tonight than my normal preparation, but not much. I have had the Turkey in the refrigerator defrosting for three days; it's just about ready. To finish the defrost process, I just put the whole thing (package and all) in the sink and let water run over it for an hour.
After that, I unwrapped the bird, rinsed it off, threw away the bag of Giblets and the bag of gravy, and trimmed off some of the excess fat and skin. Here it is with the all-important Turkey Neck sitting on top.
This is where I am doing something different. Usually, I just buy a bottle of injection marinade and shoot the Turkey full of flavor. It's always great. This time, I read the bottle, and it seemed to me that there was stuff I could do that would be more diet-friendly. I broke out a bottle of Sofrito (a Spanish tomato-based sauce base), watered it down a little, and added liberal amounts of Adobo Seasoning and Weber Kickin' Chicken Seasoning.
I then finished rinsing the Turkey off, and -- so I could replicate what happens when I inject the regular marinade -- I went all Psycho on the bird and put a LOT of knife holes in it. I then moved it to the roasting pan of my Electric Turkey Oven.
Once that was all done, I doused the Turkey on my Sofrito marinade, and sprinkled on some more Adobo Seasoning and just a little bit of some Spice & Herbs Seasoning that was sitting in my closet.
So now I am all ready to cook. Since it is now 11:00 pm and I don't want to set the alarm for three in the morning, I am going to cover it and put it in the refrigerator for now. I will leave the office tomorrow afternoon and run home to start the cooking process, so it will be ready for Dinner tomorrow night at a reasonable time. Here's what it looked like, just before the cover went on.
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