For thanksgiving. Any suggestion are greatly appreciated.
Along with the turkey, we plan to have mashed potatoes, roasted sweet potatoes, and green bean almandine. A family favorite called raw apple (yep, no pies) cake for desert.Yup.....I quarter turkeys when I do them in the oven or grill. I take my white meat off at 150 and rest them in a cooler, and then take the dark meat off around 175-180 and then let them rest as well.
I make gravy, usually the day before, using the wing tips, necks, backbone, giblets etc - roast them all up nice, make a roux and then gravy.
So, basically, my entire turkey dinner is done far before eating time - just have to do some side dishes. Lots of time to spend with family and friends. We even do our stuffing in the slowcooker/instant pot....so, just have to mash a few potatoes and heat up something green and feast.
I cut it as breast with wing attached, thighs and legs. Before I owned an instant read thermometer I relied on the leg trick for doneness.I do not plan on cutting into 4 parts, but I do plan to tie the drumsticks together to help keep it together while cookin. Not sure if I am going to grizzle with butter or spritz during cooking.