Here, by request, is The Kimmer’s famous Thanksgiving turkey recipe:
1. Do what you normally do for seasoning on the bird before you stick him in the oven. I usually cook them upside down for the first couple of hours to make sure the bottom gets done. Put an aluminum foil tent over it so the skin doesn’t get prematurely brown.
2. Before sticking him in, pour several glugs of any white wine over the bird and use a baster to squirt the wine all over him and inside too. Put the tent on and stick him in.
3. About every 20 minutes, pour more white wine and do more basting of the juices in the pan all over. Keep it moist.
4. When the wine is gone, keep basting the juices all over the bird frequently, every 20 minutes or so. In a few hours, the aroma will make you nuts. And when the bird is done, the gravy you make from the drippings will be unbelievable. The wine burns off but the flavor explodes and the white meat will squirt at you when you stick a fork in it, it’s so juicy and tender.
Enjoy!
And have a great turkey day.
Semper Fi
