A heavy-duty cooling rack set inside a half-sheet pan works too. Some recipes have you start roasting the turkey at a high temperature for a brief period before lowering the heat for the duration. Plus, the skin gets browned very quickly often too quickly. Steady heat means not having to check the oven so frequently, leaving you free to do other things, like prep your mashed potatoes.
Set your turkey breast side up on the roasting rack and rub room-temperature salted butter—or your favorite flavored compound butter —all over it. Slowly work your fingers under the skin, starting at the neck, being careful not to tear the skin or separate it completely at the large cavity.
Rub most of the butter under the skin, a little inside the large cavity, and the rest over the skin. Sounds random, we know. Instead, you can cook the stuffing on the side in a casserole dish. Add some stock to replace the juices the stuffing would have absorbed in the cavity. Try placing onion quarters, celery stalks, parsley, thyme, salt, and black pepper inside the turkey before roasting. At the same time, add a few halved shallots, sliced carrots, some celery, and 2 cups of water to your roasting pan , under the rack.
The vegetables will perfume the meat and flavor the drippings as the turkey cooks, while the water keeps things from burning. Loosely cover the bird with aluminum foil, shiny side out to deflect heat at the very beginning.
Tenting with foil keeps the skin from getting too dark too soon. Remove the foil about halfway through cooking to let the skin brown. Traditional recipes call for basting the turkey every half hour to moisten and flavor the bird. Basting is a simple process that just requires opening the oven and carefully spooning or using a turkey baster to squirt the pan juices all over the turkey. You can add butter to the roasting pan for a richer basting solution, or have turkey broth simmering on the stove to use if the pan juices run dry.
Basting will certainly help the skin brown up nicely, but opinions vary on whether the liquid actually penetrates the skin to moisten the flesh.
The same applies to all birds but as they are smaller only a day in advance is needed. Cover with water and add a peeled onion, carrot, celery stick, bay leaf and a glass of red wine.
Simmer for 40 mins, then strain for the perfect stock to use for deglazing your turkey roasting tin — it will help make a really rich gravy. Removing the wishbone from a raw turkey makes it easier to carve later, giving you neater slices.
Pull back the neck skin until the wishbone is located. Using a small, sharp knife, cut through the flesh under the contour of the bone on both sides just deep enough to free it. Ease it out, cutting it free at the tips. For accurate timing, always weigh your turkey after it has been stuffed. The latest advice from the British Turkey information service is that, if the turkey is over 4kg, calculate 20 mins per 1kg, plus 90 mins. If the bird is under 4kg, calculate 20 mins per 1kg, plus 70 mins.
If not, put it back in the oven for another 20 mins, then test again. Turkey is available all year round, but whole birds are at their best in December. Of those five sources, the last four are perhaps more likely to be able to tell you the most about the turkey, such as where it came from and how it was reared. Traceability like that will give you assurance that the turkey has been humanely treated while alive; the higher the standard of welfare by which a turkey was reared, the better the quality of the meat.
Read more about turkey farming at Red Tractor. Going to cook a turkey this weekend. Didn't realize a turkey is supposed to rest before being carved! I think I should go out and buy a meat thermometer before I cook it.
It turned out perfect. Loved it! Reviewed By cook2cook. We might try that this year and see if it actually cuts down on the cooking time.
Reviewed By chiefcharlie. I am not sure what she wants me to do about it but I see at the end of this article it talks about how to find out if your thermometer is accurate. I am going to do this so we will finally know if it is off or not. Reviewed By Gama.
Easy to follow and see what you are supposed to do. It took me a while to find this but I found it in the Turkey Cooking Guide on this site. Good luck! Reviewed By bam. I always have a hard time knowing where to begin. Reviewed By CamiLea. There are a few other helpful hints in this info. I might try a cooking bag to see how that works. Reviewed By AuntBea. I am going to try a few of these tips.
This information is great. I have cooked a lot of turkeys in the past but I still found some good tips that I am going to use when I cook our turkey for Thanksgiving.
Reviewed By MissyMoo. I feel a lot better about trying to prepare the turkey this Thanksgiving. It will be the first turkey I have cooked so I was really happy to find this article.
It will be helpful when I am cooking our turkey for Thanksgiving. Buying a Turkey. Carve a Turkey. Preparing a Turkey - Turkey Preparation. How to Deep Fry a Turkey. Trussing Poultry. On the Side Stuffing. On the Side Mashed Potatoes. On the Side Turkey Gravy. Shopping Guides. United States. Type keyword s to search. Today's Top Stories. Makeover Takeover: Colonial Comeback. Treat Your Family to Homemade Cupcakes. Dana Gallagher. ThermoPro Digital Meat Thermometer. ThermoPro amazon. This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses.
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