Agenda for 11/24

1. Mr. Parise's Turkey Spectacular

1. Get a turkey (allow 1-2 days for thawing if frozen).

2. Buy a large roasting bag.

3. Spread a liberal amount of softened butter, salt and pepper between the turkey's skin and breast meat.

4. Place a chopped onion, carrots, celery, a sliced apple or orange, and roasting herbs (rosemary, oregano, thyme, etc.) inside the cavity of the bird.

5. Liberally season the outside of the bird with salt and pepper.

6. Place your turkey in the roasting bag (follow directions on box)

7. Place a small amount of water or vegetable stock in the bag along with any extra veggies.

8. Place turkey in your roasting pan UPSIDE DOWN (breast meat down)

9. Tie off bag and make a few slits in the top of the bag (follow directions on bag)

10. Cook until internal meat temp. is at least 165 degrees. Look online for approximate cooking time for the size of your turkey. No basting necessary. Keep oven closed. The more you open it, the longer it will take, and the drier the meat will be.

11. Take turkey out of oven. Flip right side up. Carve, make your gravy, and enjoy!

2. Where do our Turkeys come from? 

3. The first Thanksgiving? What do we teach kids?

3. Massacre at the Mystic

• The connection to Thanksgiving?