Saturday, November 28, 2009

Cooking the Turkey

When it's done in the brine, take it out, rinse it off and pat it dry with a paper towel.

Here it is, ready to go into the roasting pan.

I pulled it out of the oven at about 155 degrees and let it carryover cook, tented with foil, to 165.

The finished product. Note the skin looks a little "cajun" in some areas but, trust me, it was delicious!

I hope you all had a great Thanksgiving!

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