After
being inspired by watching dozens of celebrity chefs' favorite turkey
techniques over the last few days, I decided to show a turkey being
prepared using none of them. This goes out to all you terrified first
timers whose heads are probably spinning with cryptic visions of brining, rubbing, marinating, injecting, smoking, and frying.
This also goes out to you grizzled veterans who realize the turkey is nothing more than an edible centerpiece; merely an excuse to surround ourselves with the most delicious and decadent side dishes and desserts possible.
I’m
not saying that all those tips and tricks aren’t worthwhile; they are,
and I’ve used many of them at one time or another, but the fact remains
that if you simply buy a great bird, rub it with a some butter, season
it generously, and slow roast it – you’ll have a perfectly wonderful
tasting turkey with magazine cover good looks.