Hi Chris, I roast a whole turkey. Once it's thawed I loosen the skin around the "neck end" run my hands up under it until it leaves pockets across the breast area without poking holes through it. Then I mix a stick of butter with italian seasoning mix and kinda squish it into the breast pockets. I then fold the neck end back down, tent the roasting pan with aluminum foil, NOT a tight seal, then roast at 350 till done. It always comes out beautifully browned and crispy on the outside and extremely moist all through the meat. ALSO I never EVER stuff the dressing into the turkey cavity as the bread absorbs the moisture out of the turkey meat and the whole thing just gets dry dry dry.
If we make turkey everyone in my house fights over the dark meat. LOL.
But, we all love ham, so that's usually what I make for Thanksgiving dinner. I settle on the pineapple rings with toothpicks and then glaze the ham with a brown sugar/honey concoction. I don't use a recipe really, so it's hard to share it. I'll see if I can think about how much of this and that to add.
After I glaze the ham, I go back and pat brown sugar onto the top of the ham, so that when it cooks it bakes on a sweet crust along with the glaze.
Turkey, the biggest we can find that will fit in the oven. My spouse likes to inject the meat with white wine and melted butter and stuck garlic cloves into slits in the breast. This year we will go light on the mashed potatoes, putting new blue potatoes alongside the bird instead. I may roast some radishes too if I get wild.
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