My husband won't be here for thanksgiving so I am surprising him tonight

It's a little odd that even though I never grew up with the turkey on Thanksgiving tradition, I've been designated turkey-roaster ever since getting married. On the plus side, this has provided plenty of practice. Above is this year's version. I've learned two keys to great turkey over the years: 1) dry brining in salt overnight results in juicier meat and crispier skin, and 2) you need to rest the bird at least an hour to allow the juices to redistribute.

This is my moms recipe its simple but the flavor of the turkey is awesome pure turkey flavor I cherish this time I have to still cook beside my mom, priceless! ♡

It was late, I was hungry, it was the night before Thanksgiving, and it had to happen sooner or later.

Ever been in a hurry but hungry so you open your fridge and have leftover foods growing out of your ears? Well, this is what happened and I just randomly tossed a sandwich together. Funny enough, it's good.

Had a Thanksgiving sandwich a long time ago, it was on super fresh chewy french bread with turkey, stuffing, gravy and cranberry sauce.

After days of leftovers... thankfulness wears thin and you’ve got to innovate.

I like turkey I like to eat more than just once a year

I needed to open the mind of foodies, and s h own homage to thanksgiving in fused way

Posting recipes during the holidays is always challenging. Not only is there the rush to get all the dishes prepped and cooked (and often, transported, as a lot of our gatherings take place at my parents' house), but it's also difficult to convince a crowd of hungry extended family to wait while you try to take a half decent photo of your creation. Sometimes, like today, the best you can do is snap a pic of a turkey, still in its roasting tray, while relatives clamor behind you to plate and carve the darn thing already. Ah, well. Pictorial challenges aside, this year's bird turned out great. I took a slightly different tack than last time, and left the turkey both untrussed and unstuffed. While this meant the turkey wasn't perfectly held together and was more "splayed out" (I prefer to think of it as relaxed), it had the benefit of marginally speeding up cooking time (about 11 1/2 to 12 min/lb instead of the usual 13). To ensure the best bird possible, I also dry-brined the turkey the night before, then used a super-tasty baste to keep it moist while cooking. The end result was a juicy, delicious, golden brown turkey that was a real crowd pleaser.

My Family tradition I Make this the day after Thanksgiving for dinner so easy and delicious the family loves it 🧡

Taste great with the added sausage, apple and cranberry!