For Thanksgiving this year, I am roasting a turkey. My Aunt Margaret taught me how to make slits in the skin of the bird and stuff fresh garlic and fresh parsley under the skin. Then to brush the bird with melted butter, sprinkle with Kosher salt, pepper and garlic powder. And to always cut up one big yellow onion in 1/8ths to put in the bottom of the roasting pan so the onion will cook almost black and add the best flavor and color to your gravy. Don’t worry about lumps just strain the gravy before serving! The family will be home, and everyone will be bringing sides to share.
We are looking forward to four wheeling, hiking, some competitive games, too much food and the joy of just being together. I wish you and yours a very Happy Thanksgiving!
© High Prairie Life 2017
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