Kelly Bronze Turkey – Thanksgiving 2012


My first solo Thanksgiving Turkey turned out perfect!

I went with a local butcher and ended up with a Kelly Bronze turkey.  For those of you who have never made this type of bird, it cooks quickly.

Here are some secrets to a perfect bird.

1.) Allow the bird to reach room temperature before cooking.  Preheat the oven to 350 degrees.

2.) Place the turkey breast side down in a large roasting pan and season with salt and pepper.  (Cooking it upside down will keep  the breast meat moist as the fat on the back of the bird trickles through to the breast.)  Place the giblets, an onion and some carrots around the turkey prior to cooking as well.

3.) Do not cover the turkey with foil, this will result in steaming rather than the crispy oven roasted one.

4.) Do not stuff the turkey cavity as this prolongs cooking time.

5.) Turn the turkey over the last 30 minutes of the cooking to brown the breast.  It is hot, so use oven mittens.


6.) Season the breast of the bird then insert the meat thermometer halfway through the thickest part of the breast.  Check the temperature, then remove then remove before returning to oven.  Check the temperature every 10 minutes until you hit 150 degrees.

7.)  Allow to stand for 30-60 minutes prior to carving.  (It will not be cold, and the juices will settle in the meat, making it easier to carve and deliciously moist.)


8.) Prepare the gravy.  I didn’t do so well on this, so I am not giving much guidance here.

If you have left overs make soup!  You can’t go wrong, I promise.


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