Sheer brilliance, you say? Of course it is, unless you're one of those sticklers who sit there and count up the minutes (hours) it took me to wrap this rack and pan. But you know what? When you're scrubbing the caramelized crap off of your turkey rack and pan, I'll be three glasses of wine ahead of you.... in my lazy boy recliner. Hell yeah.
(Edited post-Thanksgiving to remember how I made it this year. Easiest ever and most moist turkey to date)
325 degrees. Washed and patted turkey dry. Rubbed with canola oil and seasoned with Montreal Steak Seasoning. Place turkey in oven and dumped 2 1/2 quarts of chicken broth into bottom of the pan and added a stick of butter. Roasted for one hour and then started basting turkey and turning pan around every half hour until turkey was nicely browned on top. Covered just the top loosely and continued to baste/bake until turkey was done.
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