Happy Thanksgiving everybody! There are just two of us for Thanksgiving this year--a real first, but we are looking forward to a delicious and happy day. The turkey went in the oven at 8:30 AM a first in a long time for me. I generally roast a 20 pound or more turkey using the slow English method; where you place the stuffed turkey in a very hot oven for a short time, splash it with Sherry wine, then reduce the temperature to very low and go to bed. In the morning you start basting every 30 minutes and it is so brown, moist and delicious. Our turkey this year is just under 14 pounds, so I started it at 425 F for 20 minutes, splashed with sherry wine and turned the temperature to 325F.
Yesterday, I was so excited to get our Tamale Rolling video ready with the Black Friday special that I forgot to give you the direct link. Here it is- https://www.janebutelcooking.com/course/1012 The video is on a 20% OFF Black Friday special until midnight November 30. The regular price is $49.00 and the special over this weekend is $39.20 or 20% off.
Also, I thought I should give you the amounts of our products to make one recipe of tamales or a yield of about 48. You will need 2, 1 pound bags of tamale masa, 1 package of cornhusks and 3/4 cup of hot chile or a 4 ounce or larger bag , 2 ounces or more of our mild chile and 2 ounces or more of Mexican Oregano. Each is on special at 25% OFF until midnight Monday, November 30. And, if you like, you may order our Tamale Making Kit which contains all of the above and is also 25% off or 21.00.