I finally found out last year what makes a good Turkey - The gravy.  I made the gravy from scratch last year (no store bought packets of powder) and I was scared of myself.  It came out so great, it dawned on me that that was what made a good thanksgiving turkey dinner.

Many people from the Caribbean that live in America, find the turkey intimidating and adding to that, its not a dinner that we have a lot of practice in preparing; so many just avoid cooking it.   Some take part in the Thanksgiving Turkey tradition, but put their native spin on it by jerking turkey legs.  They ask the butcher to slice up the turkey legs (like oxtail) then they either jerk them or bar-b-que them.  So these folks are doing as the Romans do, but they put their own spin on it.   Others roast the entire turkey, but with jerk seasoning, or some other type of Jamaican seasoning.   These folks are getting even closer to participating in the real tradition.

I would encourage yo to go ahead and try doing  the Turkey, the traditional way - gravy and all.   If a large turkey is too intimidating, use a small (young) turkey.  Its a little bigger than a large chicken roaster.  Many of us, use the drippings from the roasted turkey as gravy.  That is mostly oil, and even though it has a lot of flavor that is not real gravy.  Try this.  Start with about one-half to one stick of butter and about two to three table spoons of flour and sauté these over low  heat, stirring constantly.  Add to this, one half to one cup of chicken broth and continue to stir over medium heat.  Add to this, about one half cup - two thirds cup of the turkey drippings and continue to simmer over low heat for about 20 minutes.  This my friends is real turkey gravy.  Try it and turkey will no longer be intimidating to cook. 

I recommend seasoning the turkey over night as well.  Whatever seasoning you decide to use, try getting it under the skin of the breast, and then all over and inside of the turkey.  Let is sit over night and your turkey will have lots of flavor.  Remember to baste frequently to avoid drying the meat out.

When the turkey is done, slice and cover with real gravy. 

Happy Thanksgiving!!!!