{"id":100,"date":"2022-10-05T09:34:08","date_gmt":"2022-10-05T14:34:08","guid":{"rendered":"https:\/\/hbrtwn.com\/fudgy\/?p=100"},"modified":"2023-11-16T11:03:44","modified_gmt":"2023-11-16T16:03:44","slug":"fudgys-9-oclock-bird","status":"publish","type":"post","link":"https:\/\/hbrtwn.com\/fudgy\/fudgys-9-oclock-bird\/","title":{"rendered":"Fudgy’s 9 O’clock Bird"},"content":{"rendered":"\n
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 When I was first married, I was always \u201ctight\u201d on oven space at Thanksgiving.  I had a large spread and needed the oven for the side items.  So, I had to come up with a way to cook the turkey that allowed me to use the oven space when I needed it.  I did it by working on this recipe and it has turned out to be exceptional.  I have offered it to many friends over the years and they really like it.  I thought I might offer it to other cooks that are \u201coven space challenged\u201d for Thanksgiving.<\/em><\/strong><\/p>\n\n\n\n

14 to 16 pound \u201chen\u201d turkey<\/em><\/strong>
1 bunch of celery \u2013 rough chopped<\/em><\/strong>
2 large sweet onions \u2013 rough chopped<\/em><\/strong>
1 pkg of fresh sage<\/em><\/strong>
1 pkg of fresh thyme<\/em><\/strong>
salt & pepper<\/em><\/strong>
4- 10 oz cans of Campbell\u2019s Chicken Broth<\/em><\/strong>
2 sticks of butter<\/em><\/strong>
1\/3 cup of vegetable oil<\/em><\/strong>
large roasting pan<\/em><\/strong><\/p>\n\n\n\n

Fudgy\u2019s 9 O\u2019clock Turkey<\/p>\n\n\n\n

At 9 PM preheat oven to 450 degrees for 1 hour- during this hour wash the thawed bird and pat dry \u2013 place bird into a heavy roasting pan without a rack \u2013 place 1\/3 of the onions and celery into the bird\u2019s cavity, along with one stick of butter \u2013 tie the bunches of sage and thyme together and place into the bird \u2013 distribute the rest of the onions and celery around the bird \u2013 cut the remaining stick of butter into 4 pieces and place on each side – rub the bird completely with the vegetable oil \u2013 salt and pepper the bird and remember to put seasoning into the cavity \u2013  place the bird directly on bottom of roasting pan – pour all of the chicken broth into the bottom of the roasting pan \u2013 at 10 PM, place the bird into the pre-heated oven, uncovered \u2013 allow to cook for 1 1\/2 hours \u2013  at 11:30 PM cut the oven off \u2013 go to bed and allow bird to remain in oven until 8 AM \u2013 You will find a perfectly cooked bird that is tender and moist<\/p>\n\n\n\n

Cooks note:\u00a0 I like to remove bird to cutting board and break the it down and place back into the cooking juices \u2013 add a little more broth to cover the meat and cover pan with foil \u2013 warm when you are ready to enjoy the most moist and juicy turkey of your life * for a larger bird ( 18 lbs + ) add 30 minutes to cooking time before cutting off the oven

Just a little help<\/span>
When the bird comes out of the oven, place the pan on top of the stove and allow to rest for 30 minutes \u2013 remove bird to a large cutting board with the wings closest to you \u2013 take the wing by the drumette and pull toward you \u2013 most of the time it will just pop off but use a sharp knife to trim the wing or if it does not pop free, use the knife to separate the wing at the joint which is very easy to see \u2013 do the second one and place both at one end of a large pan \u2013 rotate the bird so that the legs are closest to you \u2013 place you thumb between the leg\/thing and the carcass and push straight down away from the bird \u2013 it too will break free \u2013 separate the leg and thigh with a knife at the joint and place in the opposite end of the pan \u2013 now, comes the challenging part \u2013 with that sharp knife, run the knife tight along the breast bone starting away from you and pulling back towards you \u2013 make a second cut to make sure it is completely cut \u2013 then, find the bottom of the breast and again pull back toward you and do a second cut even angling the knife up a tad to free the meat from the carcass \u2013 now Buster Brown \u2013 turn the bird 90 degrees so that the cut breast is facing you \u2013 with both hands, fish your way behind the breast and using your fingers work your way down and free from the carcass until you have the full breast lobe free \u2013 place to the side and repeat on the other side \u2013 now comes the best part \u2013 you will wind up with a denuded carcass but the best parts are left to be discovered \u2013 pick all of those \u201cbits\u201d from the carcass and put them in you pan and in your mouth \u2013 turkey for breakfast is really not that bad \u2013 now with an electric knife, cut across each breast lobe in at least \u00bc inch pieces leaving the skin on each piece \u2013 place all of the cut pieces into the pan in the middle \u2013 now, pour the pan drippings into the serving pan up to the level just before completely covering \u2013 we want that skin to remain exposed \u2013 if you are a little short, add some chicken stock \u2013 if you have excess, use to build a gravy (melted butter, flour and then the liquid until you get to the desired consistency) \u2013 cover with foil and place in a cool spot in the kitchen \u2013 30 minutes before serving, bring the pan to the stove and place on a burner \u2013 cut on heat to medium and bring the broth up to temperature \u2013 no boiling- and me being from the South always add \u00be of a stick of butter and allow it to slowly melt into the broth \u2013 you are now ready to serve and hopefully, you will find one great turkey that is unbelievably moist and flavorful -Happy Thanksgiving<\/p>\n\n\n\n

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 When I was first married, I was always \u201ctight\u201d on oven space at Thanksgiving.  I had a large spread and needed the oven for the side items.  So, I had to come up with a way to cook the turkey that allowed me to use the oven space when I needed it.  I did it… Continue reading Fudgy’s 9 O’clock Bird<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":true,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-100","post","type-post","status-publish","format-standard","hentry","category-uncategorized","entry"],"_links":{"self":[{"href":"https:\/\/hbrtwn.com\/fudgy\/wp-json\/wp\/v2\/posts\/100","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hbrtwn.com\/fudgy\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hbrtwn.com\/fudgy\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hbrtwn.com\/fudgy\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/hbrtwn.com\/fudgy\/wp-json\/wp\/v2\/comments?post=100"}],"version-history":[{"count":4,"href":"https:\/\/hbrtwn.com\/fudgy\/wp-json\/wp\/v2\/posts\/100\/revisions"}],"predecessor-version":[{"id":109,"href":"https:\/\/hbrtwn.com\/fudgy\/wp-json\/wp\/v2\/posts\/100\/revisions\/109"}],"wp:attachment":[{"href":"https:\/\/hbrtwn.com\/fudgy\/wp-json\/wp\/v2\/media?parent=100"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hbrtwn.com\/fudgy\/wp-json\/wp\/v2\/categories?post=100"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hbrtwn.com\/fudgy\/wp-json\/wp\/v2\/tags?post=100"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}