In a normal year I would have pulled my turkey out of the freezer this weekend so that it is thawed by tomorrow. (Because of a myriad of things I'm not cooking this year)The reason for this is that I rub the turkey down with butter and olive oil and a combination of spices (typically kosher salt and poultry seasoning) on the Tuesday before Thanksgiving. The result, come Turkey day? One of the moistest turkeys that I have ever tasted.
Although I don't stuff my turkey, I do make some stuffing as a side dish. Here is the basic recipe I follow.
- 4 lbs turkey necks
- 1 box of Jiffy Corn Bread Mix
- Green Bell Peppers
- Poultry Seasoning
- Boil turkey necks to make a broth. I usually make nearly a gallon of this. In this I also add the celery, carrots, onions, and peppers. Two notes here, I put the onions in chopped in half with skins intact for the best flavor. And second the peppers on day two and three tend to turn mushy, so it is up to you whether or not you add them
- Make corn bread and when cool crumble up in same pan used to bake it.
- To this add the boiled vegetables and shredded meat from turkey necks. Turkey necks have small verterbrae in them, easy to see but a pain to debone.
- Then add some broth. I have never measured the broth I use, aim low and then add more if it is to dry. The ideal amount is enough to soak everything but not enough to have the bits swimming.
- You can also add some poultry seasoning for flavor. If you so desire.