Every student at Auburn can breath a sigh of relief once they finished their finals and can see Christmas break in the distance.
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Even though finals can sometimes get the best of any students, Christmas break is a time for all to relax and enjoy the simple life before heading back to the books.
Some families have tradition that have been going on for decades, others are starting new ones as time shapes and changes their surroundings and life. my family has started a recent tradition that has been a side effect of stubbornness and creativity.
It all began three Thanksgivings ago when my mother had an emotional breakdown when she couldn't figure out how to make a turkey. We woke up to her crying and figured we should intervene and not let her cool the rest of the day.
While the breakdown was hysterical later it was stressful at the time. I finally decided that I would take on the task of the turkey, under some conditions. I was not to be blamed if it turned out bad and I wanted to do it without interference.
With reluctance, I set the turkey out to be carved .Success! Everyone loved the turkey and Thanksgiving was saved.
Now I cook the turkey at every holiday meal and I have even developed my own brine recipe, that I will never share. I have included below the recipe I use for the actual roasting if anyone is interested in trying to make a new tradition at their house.
1 1/2 teaspoon kosher salt
1/2 teaspoon + 1/8 teaspoon pepper
1 turkey, 12-14 lbs, thawed if frozen
1 onion, quartered
1 head of garlic, halved crosswise
Several sprigs of fresh herbs, such as thyme, parsley, rosemary, and sage
2 bay leaves
1/2 cup unsalted butter, melted
1 can (14 1/2 oz) chicken broth
2 teaspoons chopped fresh thyme
1/4 cup cornstarch
Preheat oven to 325 F. Sprinkle 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper inside turkey cavity. Place onion, garlic, herb sprigs, and bay leaves insides cavity. Place turkey breast-side up on rack in large roasting pan. brush with half of butter; sprinkle with 1/4 teaspoon pepper and remaining salt. Truss, if desired.
Tent turkey with foil, roast 2 hours, 30 minutes. Remove foil, brush with remaining butter. Increase oven temperature to 425 F. Roast turkey until meat thermometer inserted into thickest part of thigh away from bone registers 180 F about 45 minutes, tenting with foil during last 15 minutes of cooking time, if browning too quickly. Let stand 15 minutes before carving.