Here I am, in a country that does not celebrate Thanksgiving. However, we do have turkey for Christmas. And, I am thinking - huh? Fresh turkey is frozen??? Now, I have only ever cooked frozen turkey (thawed, of course ). Since I live in Trinidad, I have never seen a fresh turkey on sale here. In Ireland, however, where I grew up and lived almost half of my live so far, there are fresh turkeys - really fresh, not frozen!
In fact, one year our turkey was so fresh it was still alive when my mother brought it home!! It lived in the garage for a couple of days, fed and watered by my mother, and then she killed it!
Anyway - although I have only ever cooked frozen turkey, I have never cooked a turkey that was not moist and tender. In the last couple of days I have seen some posts about how to cook turkey and not a one does it the way I do!! I make bread stuffing with fresh bread torn up and well moistened with turkey stock made by boiling the giblets. I add finely chopped turkey liver to this, as well as finely chopped onion, herbs and salt and black pepper. This is stuffed inside the body cavity as well as in the neck cavity. The turkey is then trussed. I rub the breast and legs with oilve oil and dust on some oregano.
I put enough foil in the roasting pan so that I can rest the turkey on it and then package the entire bird loosely with the foil somewhat tented above the breast.
I follow the oven temperature and timing usually given on the plastic packaging the bird came in, but about an hour and a half before I expect it to be done I open the foil so that the bird can get browned.
The moist stuffing keeps the turkey meat moist - in fact, the turkey draws most of the moisture from the stuffing into it, resulting in delicious moist meat…
Hurry up Christmas - I love turkey!!