Eats: Oven Roasted Turkey10:30 AM
There really is not a recipe that Sideburns and I followed when we cooked this sucker, but, since it marks are biggest accomplishment in the kitchen, I will do my best to relay what we did.
Basically, we cooked a box of stuffing to stuff in the bird, and we also chopped up two small onions and some celery to add to it. Then we made a rub of sorts with a stick of softened butter and a mix of herbs (rosemary and a little basil) and coated the entire thing. Then I added 3 cups of chicken stock to the pan and stuck it in the oven at 350 for 3.5 hours. I basted it every half-hour or so, and I added more chicken stock when it seemed to get low. After 3.5 hours, we turned off the oven, based the turkey again, and then let it sit for another half-hour before carving.
It came out pretty good, it was juicy enough on the inside, and nice and crispy on the outside. I think Kyle and I might have to do a Thanksgiving dinner at our house the next year, on account of us not getting food poisoning and cooking something correctly and all.