Thanksgiving Dinner Night Before Prep

So here are some pictures of our thanksgiving! I will give you the recipes as I go as well. Enjoy!

 

 

 

 

 

 

Night Before Preparation. My new roasting pan (Thanks Mary) And seasonings.

I put all of my seasonings into a little bowl ahead of time so I am not opening and closing the bottles with turkey hands. This is Sage, Thyme, Paprika, Ground Mustard, Black Pepper, Lemon Pepper and Johnnys.

I also prepped my onion and garlic ahead of time, since these are just going in the cavity, I just quartered the onion, and left the garlic cloves (3) whole.

Meet Hank (haha Hanks Giving - Thanks "New Girl") It's a 5-6 lb Turkey Breast. I chose this because of the way we were cooking it, as well as it being already prepared - no guts to remove :)

Coat both sides with olive oil, and massage on. Remember cook with love, and it will taste 10 times better.

Here I am massaging on the seasoning. When we ate, my mom was amazed that I rubbed it on top of the skin and not under. It is up to you if you want to rub it under. Most of the time when I roast bird with the skin on, I put some butter and the seasoning under the skin so it keeps the flavor in.

Next stuff the cavity with the onion and garlic. I put the lid on the pan, and refrigerated over night.