So, how was the Apple-Poblano Turkey? It was roasted, flavorful, and 12.58 pounds! I was surprised that I didn’t taste much of the poblano flavor, though they are known to be mild. I simply ate some of the roasted poblanos from the pan with the turkey to fix that. The roasted apples were delicious!

Here are some photos from the whole process (excuse the raw turkey exposures)! Catch my lessons learned on the next page.

Here are 5 lessons learned for a crowd-pleaser turkey:

1. Brining was easy (just had to be done in advance)! I simply used 2 oven bags (large plastic bags that can go into the oven), placed the turkey in the oven bags, then poured the brine in, then tied the bag shut and placed it in a large bowl in the refrigerator to soak up the flavor for 24 hours.
2. Despite the recipe directions, 12 pound turkeys take more than 2.5 hours to cook. Thanks to our lovely guest Deena and my Mom, I learned typical indicators that the turkey is done are that the leg is loose when you wiggle it, and if you insert a fork below the thigh, the juices run clear. After about 3.5-4 hours of baking, the turkey was golden (literally and figuratively!)
3. Roasting the turkey at a high temperature (500 degrees) for the first 30 minutes makes the turkey look golden and roasted. Then, the temperature is reduced and the turkey is covered so the skin doesn’t burn.
4. Another key to flavor is basting the turkey throughout the cooking process.
5. The gravy. I’ve never been a thick and creamy gravy person. But, if the gravy is executed correctly, it can be delicious and add flavor to the turkey, versus take over the flavors. This gravy (minus the sauteed giblets–I hit my raw meat threshold), was made with the juices of the turkey (with the brine flavors, and poblanos and apples), combined with sauteed onions, apple cider, chicken broth, and lime juice, was sweet and delicious!!

As far as carving goes? I haven’t made it to that area of expertise just yet. I am thankful to have had a family to help me out with that piece!