Thursday, November 21, 2013
I prepared this simple tips for newbies and pro's to make this meal perfect.
I always recommend a smaller turkey than the bigger one because it cooks faster and it has more flavor compared to bigger ones. Always remember that turkey has a mild taste but you don't worry for that coz our spices will overpower that taste and make our turkey taste better.
Our main ingredient of course is a 16lb turkey and should be properly thawed. Frozen bird need plenty of time to thaw before roasting. Allow at least one day of thawing time in the refrigerator for every four pounds of turkey. A quicker thawing method is in cold water. Place the still-wrapped bird breast-side down and cover with cold water.Never set a frozen bird on the counter to thaw.
Stuffing: I used butter,sage,thyme,salt and pepper,chopped celery and rosemary. Arrange the chopped celery and rosemary inside the cavity of the turkey and then tie the end of the legs together using a kitchen twine.
Butter Mixture: Combine butter, sage, thyme, salt, and pepper. Mix well. Place half of the butter mixture in between the skin and the meat of the turkey. Do this by creating an incision on the lower breast and then insert your finger to separate the skin and meat. Brush the remaining butter mixture all over the turkey.
REMEMBER: If you plan to stuff the turkey, it is important to do so just before roasting to prevent any harmful bacteria growth. Don’t prepare the stuffing or stuff the bird the night before. Also, be sure the bird is completely thawed, and don’t tightly pack the stuffing.
Roasting time: Pre-heat oven to 400 degrees Fahrenheit. Roast for about 20 minutes and then pour water on the roasting pan. Reduce the temperature to 350 degrees Fahrenheit. Cover the turkey with aluminum foil. Continue roasting for 1 hour and 30 minutes. Remove the foil and then roast the turkey for 30 to 45 minutes more.
IT'S TIME: How to tell when turkey was ready. Use the eyes and a fork or a knife. When the skin stareted to turn golden to brown,prick the turkey with fork or pointed knife all the way to it's bones. The juice that ran out should be transparent and colorless not pinkish or redish.
Always remember that OVERCOOKING is the main reason for a dry bird.
When it's time arrange in serving plate and serve with turkey gravy.Share and Enjoy!
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