I get to cook this year, and I am having trouble finding a SIMPLE recipe for the turkeyEvery recipe I find has tons of ingredients that I'm not interested in using, like fruit, champagne, oysters, etcI am making it for just me and my husband, and we don't like that fancy food network type cookingCan anyone recommend a simple way to prep the turkey for unsophisticated palates like mine?
If you want to freeze it in the pan you can what I do is allow the lasagna to refrigerate overnightThis will set it up so it can be cut without it running all overCut into the portion sizes you want and then place on plastic wrap and wrapI double wrap it just to be sure there are no air leaksYou do not need to put it in the foil pan in the freezer if you want to save spaceJust unwrap and put it in the foil pan when you want to bake it.
you can freeze in those pans but you have more air in them so you will have to use up with in a couple weeksyou want to store the Lasagna with as much air out of the packageYou would be better off in saran wrap and double wrap it.
do NOT store tomato based foods in aluminumthe acid can react with the metal and poison the foodUse plastic wrap or zip bags.
Regular ole Turkey ( the best way mmmm) (12 to 14 pound) turkey 1/2 cup melted butter Salt Freshly ground pepper Ground sage 1 sheet aluminum foil, for tent Preheat oven to 325 degrees FRemove the wrapping, drain the turkey, and blot the exterior dry with paper towelsThen remove the neck and giblets from the two cavitiesPlace the turkey breast-side-up in a shallow pan 2 1/2 or 3 inches deepBrush or spritz the turkey with butterSeason with salt, pepper and sageInsert an oven-safe meat thermometer into the thickest part of the thighPlace the turkey in the 325 degrees F ovenDo not baste or open the oven door for 2 hours, 10 minutes of the cooking timeAfter 2 hours, 10 minutes of the cooking time has passed, the turkey will be a light golden brownBaste turkey with remaining oil and place a tent of lightweight aluminum foil over the breast and continue cookingContinue to roast until the thigh reaches a temperature of 180 degrees FOnce done, let the turkey rest for 20 minutes before carving.
