Early Bird

The first of this year's turkeys is finished. Our church group is having our Thanksgiving party tomorrow and I am bringing the turkey and a pork roast. (Some people just don't care for turkey. We pray for them. Ha) I developed this recipe several years ago and it is always amazing. The key is to use a roasting bag and to cook it the day before you plan to eat it. I soak the turkey for about 20 mins in salted water. Dry it well inside. Then fill the cavities with chopped vegs (turnip, parship, rutbaba, onion, celery, carrot), fresh herbs (use your favorites - I use 'the song' herbs - parsley, sage, rosemary and thyme) and an apple. Follow the instructions for using the roasting bag and place the rest of the vegs, herbs and apple in the bottom of the bag. Put the turkey on top. Seal it up, snip the air holes and roast it according to the roasting bag directions. The juices that collect are abundant and awesome. The gravy made from these juices is a food group unto itself. When the bird is done, remove it from the bag. Cut the breast halves out in intact hunks. Remove the legs and thighs together. Remove the wings intact. Place these in a container large enough to hold them. Then strain the juice over the meat. Seal the container and refrigerate overnight. The next day, place meat and juices in roasting pan, cover and reheat at 275 degrees for about 1 hour, or until heated through. Remove meat to platter. Cover while making the gravy. Slice and serve. Try it! You'll like it! <3