We had made plans to barbecue ribs for Thanksgiving but our plans changed when my sister in law wanted to come over and share the day with us. It turned out to be a really nice visit and the meal .. although somewhat accidental was scrumptious. I have always tried to make cornbread dressing and it just never came out as good as Granny's but this year .... I knocked it out of the park!! YEE HAW and Yeah for me!
I decided this year to buy an electric roaster to clear me some room in the oven so I prepared my turkey the night before and got up at 5:30 a.m. to put it in the roaster. Surprise to me that the 20# turkey was DONE by 9:15 a.m. I thought for sure it would be awful by the time noon rolled around but I was wrong. This is what I did .. tips from The Pioneer Woman in the preparation helped out alot.
Rinsed the humongous turkey inside and out (carefully removing the yukky stuff in the bags). I then took some Kosher salt (we don't even have the regular stuff in the house anymore) and salted the cavity and outside of the bird. Into the cavity I stuffed as much carrots, celery stalks, onion and garlic as it would hold (actually about 2 stalks of celery & a handful of baby carrots, one onion quartered and a big bulb of garlic). Put the turkey in the roaster, turn on to 375 for 2 hrs. then down to 325 until the bird is done. Use a meat thermometer and when the temperature reaches 165 degrees your bird is done. In my case it was done in less than 3 hrs. I just shut the thing down to warm and let it sit until I was ready to carve it at noon. Don't remove the lid and it will continue to stay moist and tender. The only thing the roaster doesn't do is brown up the skin but we throw that out anyway so it didn't matter to me. Once the bird was removed from the roaster I removed both breasts and carved it on my cutting board... OH MY was that ever easy and tasty too. I will never cook another turkey in the conventional oven again!!
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