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Turkey Cooking at Murski Homestead in Brenham Texas

November 21st, 2009 by Pamela Murski

I received a request from a previous  Murski Homestead B&B guest regarding cooking “The Turkey”.  Below is my response for any of you who may be feeling  a little trepidation.

First instructions:   Don’t fret!!! Cooking turkey is a lot easier than most think. In our family, we tend to like the meat to fall off the bones and be fork tender. To accomplish this, we put the turkey on to cook when we go to bed late the night before Thanksgiving. When we rise usually 8 hours or so later), it is ready to peel off the bone, slice, plate, cover with foil and reheat when we are ready for lunch/dinner. (This also frees up oven space for other baking.)

To use this method: place turkey in foil lined roasting pan. Lightly butter surface of bird, salt and pepper liberally, cover with roasting lid (use foil if you don’t have a lid). Place bird in preheated 250 degree oven, close door and go to bed. (remember to remove the giblet bag from the inside cavity and under the neck flap -2 places to look).

If you prefer to roast it and serve a whole bird to be sliced at the table for presentation purposes, then roast using the same method in a preheated 350 degree oven for approximately 20 minutes per pound. Calculate the time backwards from when you are serving and you will know when to put the turkey in oven.

For both methods, remove the lid about 30 minutes before final cooking so that the bird may brown.

This is an old fashioned simple way of cooking basic turkey but any way you do it, it should be great. I would use a Butterball the first time as they are usually always juicy and flavorful. Remember that it is a time for Thanks Giving and those who are sharing this meal with you will be blessed just by your presence!

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