decided to try something different.
It was from a local farm.......bought the Thanksgiving before last; I was going to smoke it to augment the turkey my father was already going to fry. There was a big ruckus in the family and the number of people showing up decreased so it turned out we didn't need it.
I tossed it in the freezer.
I dug it out a few days ago to thaw.
Now........this is an 100% natural turkey. Nothing like the store bought versions. No "self basting", no salt solution, etc. It is just a plain old turkey.
I put it in a roasting pan, tented it, and roasted it until the internal temperature was 175F.
No salt, no stuffing, no seasoning whatsoever. NO basting, no opening the oven to screw with it.
In the meantime, I made stock from the liver, gizzard, and neck (with some celery, onion, and carrot).
I took the thing out, made gravy from the pan drippings and stock, and carved it.
Guess what..............it was perfectly delicious and moist.
It was not as good as a brined smoked bird, but it was VERY good.
So there you have it.........totally natural and unseasoned turkey is delightful.
