"Why do we only have Turkey on Thanksgiving? It's so good!" My eats-anything-and-stays-healthy husband Kenny made that comment last November. Since then we've made two gobblers, I am proud to say. Yesterday's turkey was the best yet, thanks to a homemade rub I thought I'd share with you.
-1/3 cup olive oil
-1 tsp seasoning salt
-1 tsp pepper
-1 tsp garlic
-1 tsp red pepper flakes
-1 tsp paprika
Sacrifice your nails and get this mixture underneath the skin and spread it all around. Now, bake your turkey according to the suggested per-pound times at 325 degrees, but bake it breast side down for the first 2/3 of the cooking time, and then flip it over (carefully) for the rest. Trust me, it doesn't dry out this way. (You don't even have to flip it if that intimidates you)
Here's a great way to test a turkey when you don't have a meat thermometer: "Kenny, does the turkey taste done?" Offer said husband a small sliver from the inside. "Nah, it needs a little while longer." He's a keeper.
Speaking of nails, in the effort of simplicity- I hope I never succumb to getting fake nails. Seriously, paint them yourself. Save money and your brain cells from inhaling toxic amounts of chemicals.