This year I decided to use my family as Ginnie pigs for Thanksgiving dinner. In past years I cooked the bird upside down. They never looked very pretty but were nice and juicy. This year I used recipes from the cooking magazines I subscribe to but never use.
The Star( I think I need a bigger platter) of dinner. I pierced the skin all over, covered him with salt pork, then covered him with soaked cheese cloth, and then covered the whole bird with tin foil. About an hour before he was done I removed ever thing so we could have a nice brown turkey. If I don't say so myself this was the best turkey I have ever had. The breast meat was tender and juicy and had a wonderful flavor. Salt porked turkey from now on at this house.
Katie obviously watching TV
Matty pretending to be Henry VIII