sound delicious too Loki, oh and that reminds me, I have to pick up wine later this afternoon!!!! Budski, I do store bought curry, it's too much
work to make it from scratch, but whenever any of my relatives make, I definitely get from them. The fresh made home stuff is always better.
and now for a Traditional Recipe from me.....
Delicious Dry Rub for Turkey
6 Tablespoons of Adobo (or any all purpose seasoning mix such as Lawry's, Mrs Dash)
2 Tbs Oregano
2 Tbs Rosemary
1 Teaspoon Sage
1 Tsp Cinnamon
1 Tsp Nutmeg
1 Tsp Black Pepper
2 Packets of Goya Sazon with cilantro and achiote (annato) (colored box)
2 Packets of Goya Sazon (white box)
1 or 2 whole Bay leaf(s)
1 medium size onion (peeled and quarterd halfway thru)
Combine all the dry ingredients except onion and bay leaf in a small bowl. The above is enough to season a 20lb turkey.
Wash and pat dry your turkey. Be sure to remove the packets of the neck and gizzards which can be found in the neck cavity and in the inside cavity.
Untuck your turkey's legs and Liberally apply rub over and inside the bird. Lift the skin on the breast and apply seasoning under.
Sprinkle remaining rub over the entire bird and assorted parts, retuck the legs. Cover tightly with plastic wrap and return to the fridge until time
You can season your turkey up to 3 days in advance, just be sure to promptly return it to the fridge after seasoning.
Right before Baking your turkey, place the whole onion, the bay leaves and 2 tablespoons of butter in the cavity of the turkey then follow the baking
time directions for your particular sized bird. Enjoy.
oh and be sure to thoroughly clean your kitchen surfaces after preparation of the turkey.
Here's the turkey after cooking for the recommended amount of hours based on it's size. I recommend covering the breast, legs and wing tips loosely
with foil paper during the last hour of cooking.
[edit on 5-16-2008 by worldwatcher]