the Bird

I've 'hosted' most of the Thanksgiving meals since we've been married...

so, 14 years turkey feast and maybe 5 of them have been elsewhere....

I love it...and really it's not something to stress over...

    ....or maybe it's because my family (in-laws included) 

     are low key, roll with the flow, kind of people

...yes, I'm thankful for our families...them are good people!

our menu this year...

the bird

mashed potatoes and gravy

stuffing/dressing

green bean casserole

salad 

cranberry relish

rolls & butter

(no yams or sweet potatoes, none in attendance this year really like them)

and then the desserts

pies; dutch apple, pumpkin, & chocolate

molasses cookies

easy peasy...

I wanted to share a family secret recipe to make your Thanksgiving center piece, the bird, low-no stress and perfectly moist and juicy!

ready for it...

it's all about the bag...

the Reynolds, turkey size oven bags...so simple!

make sure the bird is defrosted 

take out all the innards

stuff it if you stuff your bird

butter it up

toss a few tablespoons of flour and some salt and pepper into the bag

place the turkey in the bag

if you're feeling festive and creative you can put some rosemary and thyme on the top of the bird or even some lemon or orange slices

close up the bag

poke some holes in the top

and cook it according to the baking table inside the box...

no need for basting throughout the process

no need to add anything to 'brown-up the bird'

you can use a meat thermometer if you'd like 

     sometimes I have.... 

          sometimes I haven't, GASP!

the bird is always perfect

don't ya just love stock turkey feast photos...?

does anyone really sit down with the bird whole!

I searched the intra-web and not one photo could I find of the feast with the bird all carved up and on the table...so funny!

have a great day...now off to do some 'cooking' with the kids!