West Georgians are out and about today, picking up final accessories for tomorrow's Thanksgiving feast. Local connoisseur, and Head Chef with Ruby's Restaurant in Villa Rica, Big Momma says "Let's not over cook the turkey."
"It all depends on the size of the turkey," she says. "If you have a small turkey it shouldn't take more than an hour... maybe thirty minutes; Medium-sized, maybe two hours; A large turkey, maybe three and a half hours."
She says she hears from many people who cook the turkey at night, leave the oven on low, then go to bed. "Then the turkey is dry the next morning," she says.
Big Momma also has some suggestions on adding extra flavor to our festive fowl. "I like to add the flavor to the inside of the turkey so it can go through," she says. "So I put bell pepper, onions, celery... and I baste it with butter or garlic."
When cooking, she encourages watching the turkey until it turns a golden brown. Then wrap it with foil and return to the oven until it's finished baking. "The season of your vegetables inside your turkey will go through the meat," she says.