520-Proper Thanksgiving Turkey Is Moist-Not Dry!

November 15, 2023 keith snow

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520-Proper Thanksgiving Turkey Is Moist-Not Dry keith snow

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Learn skills to turn basic foods into delicious meals all year long. The Food Storage Feast Online Course pays for itself with a bounty of amazing meals, it’s the education you can eat!

Food Storage Feast Endorsement:

“Food Storage Feast is one of the most important recommendations I can make for your preparedness. Chef Keith has changed my entire perspective on how to really enjoy living off food storage.”

-Joel Skoussen, Author Strategic Relocation, Publisher World Affairs Brief

HARVEST EATING SPICE BLENDS ARE NOW SHIPPING

We’re excited to share the news that the Harvest Eating spice line is back! The supply chain issues have eased, and packaging is readily available in the quantities we need.

Initially, we will have the following varieties available:

Grilled Chicken
Steakhouse Blend
Carolina BBQ
Northern Italian

Check out our spice master pack containing 6 cans of our best-selling spices, perfect for Christmas gift giving, save $11 dollars and get free shipping.

Montana Steak, poultry seasoning, and a breakfast sausage blend will also come later this year. Our wholesale prices have increased substantially but we have kept prices the same as before.

WHAT IS ON THE MENU:

one-pot spaghetti
croque monsieur
soft boiled eggs
leek & potato soup

FOOD INDUSTRY AND HARVEST NEWS:

Cocoa prices are hovering around 45-year highs as futures trade over $4,000 per metric ton.

TODAY’S MAIN TOPIC:

Proper Thanksgiving Turkey

Making a great turkey is not complicated, but it does require shelving some olf-wives tales and a few basic steps and tools. I always saw my mom basting a turkey, with a flimsy baster that once squired hot juices all over her hand. I don’t recommend basting a turkey, purely a wase of time as it lets heat out, extends cooking times, and causes uneven cooking as the oven has to scramble to come back to temperature. Rubbing the brd with a little olive oil can help aid the browning process but I have achieved great results without doing that either as the skin has enough fat in it to crisp up nicely.

Here are some steps to cooking the perfect moist turkey:

Allow the bird some time to warm up, and remove from the fridge at 7 am the day of Thanksgiving..!
Do not overcook the bird, cook at 350 degrees until the thigh reaches 165. Waiting for a pop-up timer ensures dry breasts, do not wait for that timer….watch your probe thermometer instead.
Do not baste the turkey, just rotate it once after about 1.5 hours
Be sure to add some liquid to the roasting dish, I use water and white wine, about a cup of each, this helps keep the bird from sticking to the pan and also helps give some great flavor to the gravy later on

When my bird reaches temp, I remove it, from the oven and the roaster, I place it on a sheet tray then cover it with foil and towels to keep it warm before I carve it. I then place the roasting dish on the stove and scrape up any bits and stuff on the bottom, all that stuff goes into my gravy pot.

HOMESTEAD TSUNAMI:

Support local farms, especially if they have proteins. I recently bought a bunch of grass-fed and finished beef, pork, and lamb from a local supplier.

ECONOMIC NEWS:

Treasury has to pay back 7.6 trillion to treasury bind holders in the next year, but where are they going to get the money to pay these bondholders? In the next two years, nearly half the national debt will mature…oh GOSH!

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