Divorce Court Turkey

Why the odd name?  My better half informed me I may change or update any recipe for anything except this one for our Thanksgiving Meal. If I prepare a turkey for other times I can experiment to my heart’s desire, but as hubby requests, “Please don’t mess with perfection.” And so it is.

1 whole turkey (12-16 pounds) rinsed, innards removed & patted dry
1 package Goya Sazon (or 1 Tbsp. McCormick’s Seasoned Salt)
Dusting – about 2 tsp.of Goya Adobo (or any other brand of adobo)
Dusting – aout 2 tsp. – poultry seasoning
Lots of minced garlic (actually, about 2 really big heaping table spoons)
Dusting of fresh black pepper
Two 14 oz. cans turkey or chicken broth – you may not need both

Begin your prep the night before: use innards for whatever you wish, I don’t add them to my stuffing but that’s a personal preference. Place the turkey on a rack in a large roasting pan and with a very sharp knife, make slits/gashes all over then sprinkle on everything up to the broth. With your hands (I use gloves) rub everything in and around the turkey. Cover loosely with foil and place in fridge overnight.

Next day, thirty minutes before you will be placing bird in the oven, preheat oven to 325 degrees, place oven rack on lowest possible position. Pour1 can (14 oz.) chicken broth in the bottom of the pan. Place in the oven, covered, and cook for at least one hour before you begin checking it and basting it all over. Also check the drippings in the pan; if getting low, add water one cup at a time; adding more broth will only make it your gravy salty. You’ll need to check & baste every thirty minutes or so. Trust me on this, if you don’t baste that bird all over on a continuous schedule then you will have a very dry dinner.

Cooking time is approximately 30 minutes per pound, but please check a turkey timetable for exact times. Once completely cooked, you can leave it on the counter for 30-45 minutes while it settles, then you can put the stuffing and whatevers into the oven for heating up.

Enjoy your day!