The Gourmet Butcher's Turkey
20 pounds Medium to large free-range turkey- (or bigger, if you've got a
big oven and lots of guests and like left-overs!
Box of Kasha (buckwheat groats)- buy whole groats, not ground
egg (for Kasha preparation)
Package of mushrooms (the" normal" kind)
Organic chicken broth, unsalted
Unsalted butter (about a stick)
Red currant jelly
At same time, prepare Kasha according to box instructions - you'll need the egg for this.
Place the turkey BREAST SIDE DOWN on a raised rack in a large roasting pan to catch drippings. Drape the cheesecloth over the turkey, then into the oven at 350 degrees F. until it's about one hour away fromtTouchdown on your table (oven time will depend on size of bird).. .It usually takes about 4-6 hours. USE A MEAT THERMOMETER
About one hour from dinner, turn the turkey over (this is where you'll wish you'd bought a smaller bird), remove the cheesecloth, and start basting with the sherry/jelly/OJ mixture. Continue basting every 10 minutes till the skin turns dark and shiny. (If it starts looking too dark, place an aluminum foil tent loosely over the turkey, but keep basting.)