Our official first midsummer turkey was a success. For months we wondered if the turkey would be ok after being in the freezer for 6 months and now we know it can be done.
We seasoned the turkey with our own mostly home-grown seasoning of rosemary and sage that were picked from the garden the same day and cooked the turkey for around 4 hours. The stuffing was store bought bread crumbs with fresh onion and celery and seasoned with the same seasoning we made for the outside of the turkey. Here is a photo of the homemade seasoning mix:
The neck, heart, liver and kidneys from the turkey were cooked in the pan with carrots, onion and celery with the drippings from the turkey and some water. We used this to make the gravy after the turkey was done cooking. Here is a photo of the turkey before cooking:
We served the turkey and stuffing with mashed potatoes and the homemade gravy, green beans and whole berry cranberry sauce.
Everything tasted great. If you don’t believe me ask these guys:
Naps commenced shortly afterwards.