2018 Home for the Holidays

Page 12 2018 Home for the Holidays LINCOLN DAILY NEWS November 21, 2018 A dry rub to try from Yellow Bliss Road: 2 tsp salt, 2 tsp. dried thyme, 1 tsp. dried sage, ½ tsp. paprika, ½ tsp. pepper, ½ tsp. ground mustard. Allow 24 hours to thaw in the refrigerator for each four to five pounds of frozen turkey. Remove the neck and bag containing gizzards and heart from the cavity of the turkey. Always use a plastic turkey bag to keep in juices Insert three pats of butter under the skin of each turkey breast. The sky is the limit with different kinds of stuffing: berries in stuffing, nuts in stuffing, butter and stuffing, veggies and stuffing. It is recommended to bake stuffing in a separate pan. Place aluminum foil over the turkey breast to gently cook and let thighs and legs get their roast. Cook at 325 degrees F. Then increase to 400 degrees and cook another hour till the skin is golden and crispy without drying out the meat. Check for doneness using a meat thermometer inserted at the thickest portion of the turkey. The meat must cook to 165 degrees and dark meat takes longer to cook than white meat. Carve below the turkey leg joint to easily remove the legs. And at last, ahh…the wonderful turkey smells will delight everyone’s appetite. Whatever kind of turkey you pick, notice the warmth it brings to the room, the tender love and care given to each other, and the joyous atmosphere of sharing quality time. Yes, we are thankful for the harvest of the year and the gathering of family to praise God for the grand turkey set before us.