Roast turkey en glop rouge

(English: Baked turkey in red glop)

• Preheat oven to 450°F
• Butter glass casserole dishes (as many as needed to accomodate all the turkey; turkey pieces can be crowded without ill effect)
• Put turkey thighs in casserole dish(es), skin-side up (if you are cooking any wings, put them skin-side up in a separate casserole dish)
• Sprinkle lightly with salt and garlic powder
• When oven reaches set temperature, put in the thighs but not the wings (middle shelf is best)
• Turn oven down to 350°F
• The next steps depend on whether you are also cooking turkey wings
• with wings:
  • 35 minutes after putting in thighs, put in the wings
  • 10 minutes after that, baste the thighs, coat all pieces with glop (we use Bone Suckin' Sauce, preferably the "thick style"), and put them back in the oven.
• without wings
  • 45 minutes after putting in thighs: take them out, baste all pieces, coat with glop (see above), and put them back in the oven.
• (resume main instructions)
• After 30 minutes, pull out all turkey. Serve.

Notes

• The kids don't like the glop, and they are also the ones who prefer the wings, so we generally leave the glop off the wings. We also leave one "blank" thigh for Josh
• We normally get our turkey from Whole Foods, though they don't always have it. Sometimes they'll have the wings and not the thighs, other times vice-versa, so we generally get whatever they have until we have a "complete set", and freeze it in the meantime. Thawing takes most of a day (needs to be taken out of the freezer by 10:00 a.m. or so) if you don't want to spend a lot of time messing with the microwave or running warm water.