Thanksgiving dinner

[Blue_In_AK]

4. The night before I rubbed it down

with a salt and herb mix, so it was dry-brined overnight. In the morning I made a paste with a stick of butter and a chipotle chili and rubbed that under and over the skin. We rigged up my roasting pan with a rack sitting on top of the handles so that the rack was three inches above the top of the pan, set the turkey on it and then put about an inch of apple juice in the pan. Oh, I put a lemon and an onion inside the turkey. Baked at 325. For about the last hour and a half I basted it with a cranberry and chipotle barbecue sauce every 20 minutes or so. It rested for about an hour after it was done, and it was So juicy and good.

This was the first time I had tried roasting the turkey above the pan and it really worked well. With the hot air being able to circulate underneath, it made the skin nice and crisp and it was done about an hour sooner than predicted. I got the idea from http://www.amazingribs.com.



The china was my mom and dad's. It's almost 60 years old, and since it's only been used for holidays and an occasional Sunday dinner when my folks were alive, all 12 place settings are in pristine condition. I always loved the pattern.