For those of you who have purchased a frozen turkey, the best way to keep the juices in the bird is to slowly thaw it.  The best is to thaw in the refrigerator, but if you do not have room there, you can place the bird in your roaster and place in the  garage or some protected place outdoors.  If you have a fresh turkey, then follow the hints in the next paragraph.

Then on Tuesday, remove the innards and simmer them with the neck in chicken stock.  And, for every 7 pounds the turkey weighs, rub 1 Tablespoon salt into both cavities--the body and the thoracic.  Melt down any fat and rub onto the outer skin.  If no fat is available, rub on unsalted butter .  Replace in the roaster and place in the refrigerator.

I hope you enjoy and use these tips--they really add more flavor to the turkey.

Next week we will launch the Tamale Rolling Video and two new online text courses--on Red and Green Chiles.

We are still hoping to conduct the Holidays in New Mexico class on December 3 and have 2 remaining places for a half sized class.  I have developed a spring Calendarof classes through May. I am very hopeful we will be coming out of the Pandemic by early spring.

Happy Thanksgiving!