Thursday, November 24, 2005
Surrogate Sagacity
I was going to base my turkey in part on Steve’s method, but it turned out I had no sage. Doh! Seems to me I ran into this before, then still forgot to buy some.
So I went here to see what substitutes sage had, if any. Sure enough, poultry seasoning, rosemary or thyme.
I ended up making melted butter mix with beef boullion, dashes or pinches of garlic salt, seasoned salt, nutmeg, ginger, (oh shoot, I forgot the black pepper! except there’s some in the seasoned salt), savory, and more ample amounts of rosemary and thyme. Dribbled/rubbed that on and stuck it in at high temperature for a soon to be ended little while to pre-crisp. At first I worried because it smelled weird, but now the whole place smells great.
I’ll take it out momentarily, baste a bit, maybe dab on some more butter (and add some black pepper), and cover it with foil for the bulk of the cooking time at a lower temperature. This says I need 3 1/2 to 4 1/2 hours at 325° for it to be done. I’m fanatical about well done meat, and there is no popup doodad, so it’ll get the high end of that for sure.
Okay, back to work. Get the turkey to its second stage and start prepping other stuff.