Spark Creative Photography LLC

Hi. My name is Rose I am addicted. Addicted to what you ask? Oh, that would Pinterest. It’s crazy fun and actually super helpful when you are a visual person like me. I get inspired and find the coolest things online but after I get busy working, I forget or lose track of where stuff went. Pinterest lets you create inspiration boards and keep track of all of the awesomeness online. Here’s me on Pinterest:

Want to be added and start your own addiction? Leave a comment with your email address and I will invite you.

Oh, and this is one of my new headshots from a session I had in October with the my friend, Abby, from Abby Fox Photography. She’s a genius!

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My husband and I have been getting turkeys for the last few years from his employer. We always give them to family members to cook and eat together for Thanksgiving. This year we decided we should be real grown ups and cook it ourselves.

Since I like to photograph cooking adventures, here is visual story of Turkey Cooking 101. Beware all you vegans and lovers of our feathered friends. ..the pictures below are “raw” and real!

First, remove turkey from deep freeze. Thaw in refrigerator for seven days.

This should have been the easy first step. It wasn’t. We discovered that our roasting pan was a mite small for a large 15 pound bird.

That’s right. This is not good.

I decided to put it in the refrigerator and come up with a Plan B. It barely fit on the shelf. Sheesh! Turkeys are big!

Being a former teacher, I decided I should consult a book to fully educate myself on Turkey cooking before the actual cooking took place. I dug through my cook books and found the book that seems to have an answer to most of my cooking questions.

Thanks Fannie!

After consulting with others and discussion about the option of building a “tent” over my current too small roasting plan, I had another idea. Plan B –  my sister’s roasting pan. Yes! That’ll work!

After seven days of thawing, we took the turkey out of the frigid air and removed the wrapper. It was actually still kind of icy but we gave it a warm water bath and that helped.

We decided to skip the traditional bread stuffing and instead opted for a spice rub, chopped onions, garlic, and celery.

Yummy!

Next, stuff the cavity.

Plop it in the roaster and let cook for at least four hours at 350 degrees.

Check on progress…

Remove bones and skin.

Finished product – Success!

After devouring as much as our bellies would hold, we were still able to make five frozen meals worth of turkey for ourselves for later consumption. The best part of cooking the turkey (besides the obvious yummy goodness)? The after glow of having accomplished this feat! I feel like such a grown up!

Happy Thanksgiving everyone!

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