Apr 02, · Directions Step 1 Preheat oven to degrees F ( degrees C). Place rack in the lowest position of the oven. Advertisement Step 2 Remove the turkey neck 5/5(). For those who are using a standard quick read thermometer, you will need to turn the pan a bit to get the correct angle behind yet in the thigh. Every 30 minutes of roasting, baste your bird with pan juices. As you are basting, rotate your pan ? turn in the oven. Cook your turkey until your thermometer reads degrees.
It yields succulent meat—thanks to the brining—and turns a deep brown in the oven. See how it all comes together in the video below. You can update your privacy settings to enable this content. Please enable all tureky to use this feature. If you have a baster, feel free to use it, but a spoon will do too. These steps remain the same no matter if you plan to roast, slow cook, deep fry or grill your turkey. Did you know a lb turkey could take up to five days to thaw in the refrigerator?
While we prefer thawing in the fridge, there are three food-safe methods for thawing turkey, according to the USDA. For more details about turkey thawing and a chart to help you figure out how much time your turkey will take, check out our article on How to Prepard and Store a Turkey. Inside the cavity of your bird, you will find the giblets—neck and internal organs, including heart, liver, gizzard.
Wondering what to do with these bits and pieces? They have intense flavor that can be used to enrich gravy, stock or even stuffing—give it a try with our Giblets Gravy recipe or Use-it-Up Turkey Stock. There are several ways of seasoning a turkey prior to cooking, the most common include the following:. Keep in mind, you must plan in advance to brine—get all details in our article on How to Brine a Turkey.
You might think politics are the most hotly debated topic at the dinner table, until one of the turkey roasting questions below gets brought up. The best way to keep the peace this thrkey season might be to make up your mind about these question turkdy the big day. Otherwise, an off-hand question asked in a moment rpepare hesitation could put you squarely in the tukrey of an impassioned debate among the most experienced or most opinionated doasting in your family!
All kidding aside, the essential prep steps are those explained above. The steps below—rinsing, stuffing and trussing—are not required, and in some cases, not advisable. Let us explain. Recent studies by the USDA discourage washing poultry because of the risk of cross contamination. However, it is often recommended in recipes that include brining. If you must wash your turkey, the objective should be to rinse out the cavity with cold water being mindful of spraying water—run your faucet foor low pressure.
To stuff or not to stuff? This is yet another heated turkey roasting question. Stuffing cooked inside the turkey tends to be moist and has some opportunity to soak ohw drippings from the bird. However, cooking stuffing inside the bird also requires taking thrkey safety precautions.
Namely, you must cook the stuffing to temperature of F. What makes this less than ideal is that your turkey might be done cooking before the stuffing, which could mean overcooking your bird to ensure roastint is done. One other food safety precaution advised by the USDA is stuffing the bird immediately before roasting and not in advance. This helps avoid bacterial growth. Cooking in a casserole—technically this makes it a dressing, foasting than a stuffing—allows the dish to brown.
Browning is a chemical reaction, which results in more flavorful food. In addition, the texture of dressing will be chewier, turkeey makes for a nice contrast to those fluffy mashed potatoes. Trussing prepaer tying your turkey together, so it remains in a compact package while cooking. This makes for a beautiful presentation suitable to the holidays and special occasions.
Some people believe trussing helps the turkey cook more evenly, but this is yet another hotly contested turkey cooking question—consult the Internet for the full debate.
Whatever you decide, the most important thing is to cook your turkey all the way through—to a temperature of F using the method described below. The easiest way to cook a turkey is by roasting and this recipe uses that fail-safe method to delicious ends! The secret is wet brining the turkey so it turns out mouth-wateringly tender. Check out the poultry roasting timetable below to get an approximate cook time based on the weight of your bird.
Always refer to the USDA website for the most up-to-date information. A stuffed turkey will take longer to cook than an unstuffed turkey. Turkeys need to be cooked to F in order to kill off harmful bacteria. Refer to the timetables below to get an approximate idea about when to check your bird for doneness. Read on for some more expert advice. Basting is a way of adding flavor to what does qfx stand for turkey as it cooks by continuing to coat it with liquid—its juices or a marinade.
Resting is important because it allows the juices to redistribute themselves. If you carve right away, the juices will rosating out, leaving your turkey drier than if you had waited. It will also make carving easier and help you avoid burning yourself. To rest the turkey, place it on a warm platter, cover with aluminum foil and leave for 15 minutes.
This is a piece of advice we feel strongly about. That hot, juicy bird will make a mess of your tablecloth and put undue pressure on you, the one how to unlock htc s620 the knife. Carving, by the way, is something anyone can master and without any special equipment. A cutting board with a moat, or groove for catching liquids, running around its edge, can help contain the mess.
Remember it will be easier to carve, if you let your turkey rest. Leftover turkey will keep for three to four days when properly stored in the refrigerator or freezer. Turkey should not sit out for more than two hours. To reheat, bring turkey to a temperature of F. Need roaasting ideas about what to do with all that leftover turkey?
So there you have it, all the essential details for cooking a turkey! Whether this year will be your first time hosting or prepard time hosting—we hope you found useful advice fresb this article. If you have more questions, leave us a note below. Nothing says holiday quite like a crispy-skinned, deep-brown roast turkey. Want to know how to make it rpepare Read on!
Yes, roasting is where we recommend beginning. Sure, you can deep fry, grill, even slow cook a breast, but for the classic holiday meal, we think roasting is best. This feature is not available with your current cookie settings. Remember this is a big bird! An ovenproof meat thermometer or instant-read thermometerbecause temperature is the most reliable way to tell if the turkey is done cooking.
Aluminum foil to help keep your what is the charge of cancellation e ticket warm while it rests after roasting and to tent while cooking—if needed. A sharp roastign for carving.
A cutting board for carving. A V-rack or other foewhile not essential, is useful when roasting a turkey. It will lift the bird above the drippings, preventing it from getting soggy and allowing the skin to crisp up nicely. The three ways to thaw a turkey are: In the fridge. It will take about 24 hours for every four to five pounds of weight. In the microwave, if your turkey is small enough.
Cook your turkey immediately after defrosting with this roastibg. In cold water. Completely immerse your turkey in its original packaging. Change the water every 30 minutes to keep cold. Remove the Giblets. Season gow Turkey. There are several ways of seasoning a turkey prior to cooking, the most common include the following: Marinating: Letting turkey stand in a savory, acidic liquid in order to add additional flavor. Wet brining: Immersing how long does it take to paint a car door in salted liquid brine for vresh to two days in order to add flavor and tenderness.
Dry brining: Rubbing turkey with a salt-seasoning mixture and allowing this mixture to what to do when your bored at home alone the how to make term paper free from plagiarism for up to two days to add both flavor and tenderness.
Other Prep Steps You might think politics are the most hotly debated topic at the dinner table, until one of the turkey roasting questions below gets brought up. Should You Rinse Your Turkey? Should You Stuff Your Turkey? The simplest method is to fold the wings across foasting back of preppare turkey, so they are touching. Then, legs are tied together by winding string in a figure-eight around the ankles of the bird. Perpare turkey. Cover and refrigerate 8 to 12 hours.
Remove turkey from brine; discard brine. Thoroughly rinse turkey under cool running water, gently rubbing outside and inside of turkey to release salt. Pepare skin and both interior cavities dry tturkey paper towels.
Fasten neck skin to back of turkey with skewer.
Our Fan-Favorite Turkey Recipe
Simple, perfect roast turkey just like grandma used to make. Seasoned with salt and pepper, and basted with turkey stock, the flavors of the turkey really stand out. Stuff with your favorite dressing. Remove the turkey neck and giblets, rinse the turkey, and pat dry with paper towels.
Place the turkey, breast side up, on a rack in the roasting pan. Loosely fill the body cavity with stuffing. Rub the skin with the softened butter, and season with salt and pepper. Position an aluminum foil tent over the turkey. Place turkey in the oven, and pour 2 cups turkey stock into the bottom of the roasting pan.
Baste all over every 30 minutes with the juices on the bottom of the pan. Whenever the drippings evaporate, add stock to moisten them, about 1 to 2 cups at a time. Roast until a meat thermometer inserted in the meaty part of the thigh reads degrees F 75 degrees C , about 4 hours.
Transfer the turkey to a large serving platter, and let it stand for at least 20 to 30 minutes before carving. Roasting time will depend on the size of your turkey. Learn more in our Turkey Cooking Time Guide. Please note the exclusion of stuffing and the addition of fresh rosemary and sage when using the magazine version of this recipe. All Rights Reserved. A Simply Perfect Roast Turkey. Rating: 4. Read Reviews Add Reviews. Save Pin Print ellipsis Share. A Simply Perfect Roast Turkey partyrocka Recipe Summary prep:.
Nutrition Info. Ingredients Decrease Serving The ingredient list now reflects the servings specified. Add all ingredients to shopping list View your list.
Preheat oven to degrees F degrees C. Place rack in the lowest position of the oven. I Made It Print. Editor's Note: Roasting time will depend on the size of your turkey. Per Serving:. Full Nutrition. Most helpful positive review Lorna. Rating: 5 stars. This is the turkey recipe I used when I roasted my first-ever 19lb bird three years ago.
It turned out perfectly then and has every year since. My version calls for placing the turkey on a v-shaped rack in the roasting pan. This allows air to circulate under the bird and should address any issues related to the bottom not cooking as thoroughly as the top or being soggy. I have never had to turn the bird over.
Other hints: truss the wings under the bird with baking string or wrap in aluminum foil to keep from over-browning. For the rest of the turkey, I place the aluminum foil tightly over the breast-portion only.
Then, I remove the foil on the breast 1 hour before the bird is done my 19lb birds, stuffed, tend to roast in about 5 hours, so I remove at the 4 hour mark. The breast is always beautifully brown and not overdone; very juicy! Baste as directed every 30 minutes with turkey or chicken stock. When you check the temperature, be sure you're not hitting the bone; keep it in the fleshy part of the thigh meat.
I also check the internal temperature of the stuffing to ensure it's at It won't get cold--keeps it juicy! I use good quality boxed or homemade chicken stock instead of turkey stock.
This is such an easy recipe. You don't need to over-think it or second-guess it. It's worked for me every single time. Read More. Thumb Up Helpful. Most helpful critical review nataliesmom Rating: 3 stars. This was my first attempt at a turkey and I'm sure I must have done something wrong but I can't figure it out.
I had a 16 lb turkey and followed this recipe exactly. I even set a timer to baste every 30 minutes as instructed. The turkey "looked" perfect like out of a movie or something.
Reviews: Most Helpful. Danna Lynn. I've always done my turkey mostly this way. I also put butter under the skin as some reviewers do But I don't recommend this method I put my bird in on degrees late late Wednesday night Always excellent!!
Have done this for years!! Kim Nicol. I used this recipe for our Thanksgiving turkey and my family loved it! Not the greatest method for calorie counting, but I've never had a turkey so moist. It was incredible! This is a great recipe to follow for a traditional turkey for the holidays. I never used stock in the bottom of the pan before and it added great flavor to the gravy. I have been making turkey for T-day for 27 years now. I made this turkey last year for my first ever attempt at Thanksgiving.
It was so juicy that we barely recognized it as turkey! One tip for those who don't have a roasting rack and want to avoid the sogginess that is mentioned, place the turkey on top of whole carrots. The carrots will keep the turkey above the broth, and this way you can use a disposable aluminum roaster. I followed the recipie to a T last year, but this year I'm going to add some citrus in the cavity and some lemon zest and parsely to the butter. This is a great recipie as is, but it is so simple that its easy to add your own flair.
The broth in the bottom is really what gets the amazing results! This is a great method. As stated in other reviews, definitely cover only the breast portion of the Turkey, and remove an hour before cooking time is finished. One helpful tip is to be sure loosen the skin from the breast, and actually place mayonnaise inside.
I found that adding your seasonings and herbs, like sage, paprika, and garlic to mayo helps them to "stick" to the bird better while cooking - it creates such beautiful, brown skin, also. I don't like to have to keep opening my oven and basting a turkey. Every time you open your oven, you can lose up to 20 degrees of heat! To get around this, I peel, core, and slice 1 apple any variety that I have lying around and slide the slices under the skin as well.
The sweetness of the apple, as it roasts under the skin, handsomely offsets the saltiness, keeps the breast moist, and basting at a minimum. I still baste once or twice, with the drippings that accumulate in the roasting pan, but not nearly as often as I did in previous years. My turkey was excellent, and the gravy was wonderful. Also, If you don't want to stuff the turkey with stuffing, place it in a separate pan to cook, and use turkey stock to moisten.
That way, you can fill your cavity with quartered onions, more sliced apples, and celery, adding additional moisture inside, and enhancing the drippings and flavor outside. Hope this helps! Made this last night. Make sure that you put a bit of butter between the skin and the meat It turned out wonderful and so moist. This is definatly a great basic and easy turkey recipe. Thanks for the post.