So it's Thanksgiving this weekend and you might be cooking a turkey, or two.......

     Fall is here and so is Thanksgiving, another great holiday where the turkey fly's into our lives again.  For many of us the turkey will not fly back into our lives until Christmas.  This week Jay Eatz is going to explore not one but two ways to cook that perfect turkey for this weekend's holiday.

     My inspiration for both of these birds came from Ina Garten of the Food Network show Barefoot Contessa.  First we will check out the bird to the right.  Ina calls this her perfect roast turkey recipe and I will admit that if yours turns out like mine Ina knows what's up.  Here is what you will need.

• 1 Turkey (fresh or thawed)
• 1 lemon zested and juiced 
• 1 Tsp chopped fresh thyme
• 1/4 lb of butter
• 1 bunch of fresh thyme
• 1 whole lemon, halved
• 1 Spanish onion, quartered  
• 1 head of garlic halved
• Salt and Pepper

     Pre-heat the oven to 450.  Melt the butter in a saucepan.  Add the lemon zest, lemon juice and tablespoon of fresh thyme to the butter, stir and remove from heat.  Remove the giblets and neck from the turkey's cavities (some time the giblet bag will be in the neck cavity of the bird so check there too).  Rinse the turkey in cold water.  Salt and pepper the inside of the turkey's cavity.  Stuff the bird with the bunch of fresh thyme, lemon halves, garlic halves and onion quarters.  Brush the outside of the turkey with the butter mixture and season with salt and pepper.

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     Place the turkey in the oven, uncovered, for 25 minutes.  Then remove turkey, cover and put back into the oven at 325.  Turkey cooking time varies completely by weight and oven temperature which also completely varies oven to oven.  An 8 lb turkey will take approximately 3 hours whereas 25 lb turkey will be closer to 5 hours.  It is best to cook the turkey until the internal temperature is a minimum of 185 degrees (taken from the thickest part of the breast or thigh) according to the government of Canada's safe poultry recommendations.  IMPORTANT for moist turkey is to baste the bird.  I recommend to start basting the turkey about half way through the cooking time and to repeat every 20-25 minutes until finished cooking.

     Now for turkey number two.  Follow the same cooking instructions as listed above.

• 1/4 lb butter
• 1 bunch fresh thyme
• sage
• 1 Spanish onion, quartered
• 1 lemon, halved
• Salt and Pepper 

      This second turkey is prepared very similarly to turkey number 1.  Rinse the turkey with cold water and remove the neck and giblets.  Season the breast cavity generously with salt and pepper.  Stuff the cavity with fresh thyme, onion and lemon.  Cut butter into thin square slices.  Separate turkey breast skin carefully to create a pocket between the breast and the skin for the sliced butter to slide into.  Finally coat the outer surface of the turkey generously with sage and lightly season with salt and pepper.  

     Normally you wouldn't be cooking two turkeys at the same time but this guy did.  It can present a few challenges.  First it is hard to fit two turkeys into a residential oven.  Second there may be some variations in each turkeys cooking time.

      Challenges aside, try not to get distracted too much while cooking your bird(s) and remember to baste consistently during the last half of the cooking time.  Check your temperature to ensure the turkey(s) is/are cooked through.

     In 3 to 5 hours (varying in time due to oven temp and turkey size) you should have a perfect turkey(s).

     Remove turkey(s) from the pan and let rest for 20 to 25 minutes.  Save the juices in the bottom of the pan(s) to make gravy with.  Carve your turkey(s) and enjoy.

     Happy Thanksgiving from Jay Eatz.......