my first turkey: part two.

Not the drool-inducing photograph I was going for, but regardless of the somewhat mediocre outcome, I must document my first Thanksgiving turkey.

After getting lost in the completely over-saturated internet recipe world, I was really feeling the too-many-cooks-in-the-kitchen anxiety. There are so many opinions about how to best prep your bird (wet brines, dry rubs, aromatics, injectors) and how to cook it (roasting in a bag or out, grilling, deep frying), I was ready to throw the dang bird out with the brine.

What's a first-time turkey cooker to do?

I sifted through recipes, articles, and blogs and finally decided to try the suggestion to Judy bird my Willie bird. I had planned on using a brine, but never got around to cleaning out my bucket. Besides, who can really fit a bucket into their fridge when it is already bursting with feast fixings, pie prep, and perfectly paired craft beers?

Unfortunately, as a result of my second-guessing I started a day too late. On Tuesday, I hastily made a fragrant rub of kosher salt (3 1/2 tablespoons for my 17 1/2 pound bird), lemon zest, and fresh thyme. The turkey was then coated, bagged, and shoved back in the fridge. Since I didn't have the recommended 72 hours for the rub, I cut out the drying time and just took the turkey out of the bag on Thursday morning, drying it as much as possible I could with paper towels. After a second rub of brown sugar and more thyme, I crossed my fingers and shoved it in the oven. 400 for 30 minutes, then down to 325.

I don't know if the rub affected the cooking time, but it cooked far faster than anticipated. The temperature read at 180 after 2 hours. Overdone. But not tragic. With major help from the ladies (and thanks to the man for keeping my wine glass full), the turkey was tucked into a foil tent while the sides were finished and "dinner" was on the table at 1.

The turkey wasn't half bad. The skin was crisp and flavorful even though the meat was touch dry, and a dollop of homemade cranberry-orange sauce covers many mistakes. I won't digress too far into my dietary restrictions, but a huge perk of holiday hosting is that I am able to indulge my inner control freak and prepare dishes that I can eat. For the first time in who knows how long, I had a colorful, well-balanced Thanksgiving dinner; feasting on turkey, cranberries, brown rice and raisin couscous, a yummy salad topped with my birthday pomegranates, and apple crisp for dessert.

I know, all that really matters was the time with family. Everyone was happily well-fed, no one died, there were leftovers for days, and the plumbing in our building didn't cause our loft to be covered in hot pink sludge until much later that evening.

And I did not have a nervous breakdown.

my first turkey: part one.

My emotions range from excitement to complete terror at the idea of cooking my first Thanksgiving turkey.

I know what you're thinking.
"You say you're a meat lady and have never cooked a turkey??? Just cook the damn bird already!"
This will actually only be my second Thanksgiving back on meat and last year, we were traveling. So no more excuses. This year, I'm gonna do it.
Otherwise, the weight of the 18-pound bird will forever be on my shoulders. And in my refrigerator.

I suppose it is a right of passage; cooking Thanksgiving dinner for the in-laws and expecting sister-and brother-in law.

On Saturday, in lieu of my birthday trip to Catalina to see (and hopefully eat) buffalo, the man and I did a bit of turkey homework. At first, I was discouraged because we didn't have the opportunity to plan ahead and order a special heritage bird, but we found we could get something nice and tasty. Our butcher friends at the 3rd and Fairfax Farmers' Market helped us out and we purchased an all-natural* free-range Willie Bird from Puritan Poultry.

My only real objective is that the bird not kill anyone.
But preferably, it will be perfectly seasoned, moist, have a lovely brown crispy skin, and supply us with piles of leftovers to feast on for days.

I'm not completely settled on my prep and cooking methods. All I know is that the dressing will not be stuffed into the bird. Our guests will be told that it is purely to keep the meat juicy, but my real reason will be to keep the bread and meat separate so that I can enjoy it free of wheat-worries. I'm also thinking that a brine will be happening, if I can find a suitable bucket. The brine "recipes" I've found are widely varied, so I think I'll be going with water-kosher salt-brown sugar-apple cider-and whatever herbs I have on hand, perhaps followed by a light dry rub.

We even spent the last $25 Bed Bath & Beyond gift card from our wedding on an inexpensive roasting pan.

I'm ready.

Wish me luck!

*Why not organic? Honestly, we were told that these were the best. Willie Bird does raise and sell organic birds, but not at our source. And really, it would have been pushing it price-wise.