Sweet & Savory

How To Cook a Turkey.

overview.

Whether you’re roasting a whole turkey for the first time, or just need your annual Thanksgiving and holiday-season refresher, this guide will help you through the steps to a perfect turkey: Crispy skin, tender meat, well seasoned, and so delicious you’ll wonder why you waited a year to eat it again. This is the easiest, simplest way to roast a turkey.

How long to cook the turkey?

13 minutes of cooking time for each pound of turkey if roasting empty and 15 minutes per pound if stuffed.What temperature to cook the turkey? Preheat the oven to 450°F then drop the temperature to 350°F after putting the turkey into the oven.

How to Safely Thaw a Frozen Turkey?

Be sure to let your turkey completely thaw before cooking. The best way is to loosen the wrapping and place the turkey on a baking sheet, then thaw in the refrigerator.

How Long to Thaw a Turkey?

A frozen turkey needs 24 hours thawing time for every five pounds of turkey. For quicker thawing, place the turkey in a cold water bath (it is not safe to thaw a turkey with warm water) and change the water every 30 minutes until it’s thawed — about a half-hour per pound.

How to Brine a Turkey?

Any turkey will taste better if brined in salt for a day or two before cooking. Brining is not necessary but it is a good idea. This method has become popular over the last few years and involves immersing the turkey in a salt-water solution or dry-brining in salt for a day or so before cooking. The end result is moist, well seasoned white and dark meat.

How and When to Make Turkey Gravy?

After roasting the turkey should rest for at least 15 minutes before carving. This is a perfect time to make gravy. Move the turkey to a cutting board and cover loosely with foil to keep warm.

Cooking Your Turkey.

🔸INGREDIENTS.

▪️1 whole turkey, any size, thawed if frozen.

▪️2 cups low-sodium chicken broth, vegetable broth, water, or other liquid.

▪️2 sticks (1 cup) melted unsalted butter or oil, for basting (optional).

🔹For the Flavored Butter.

▪️1 cup (2 sticks or 226 grams) unsalted butter, softened.

▪️2 Tbsp olive oil (not extra virgin), plus more to drizzle the top.

▪️4 Tbsp fresh lemon juice (from 1 large lemon), plus 1/2 Tbsp lemon zest.

▪️3 large garlic cloves, pressed.

▪️1/4 cup freshly chopped parsley.

▪️1/2 Tbsp salt (I used sea salt).

▪️1/2 tsp black pepper, freshly ground.

🔻INSTRUCTIONS.

1. Prepare the turkey for roasting.

Thirty minutes to an hour before roasting, take the turkey out of the refrigerator. Remove any packaging and the bag of giblets (check in the body cavity and in the neck cavity). Set the turkey breast-side up on the roasting rack set in a roasting pan and let it sit while the oven preheats. This takes the chill off the meat, which helps the meat cook faster and more evenly. It also gives the skin time to dry out, which promotes browning and crisping.

(Note: Your turkey will likely still feel cool to the touch after sitting at room temperature — that’s fine and you can continue on with roasting.)

2. Preheat the oven to 450°F.

Position an oven rack in the bottom third of your oven, remove any racks above it, and heat the oven to 450°F. If you brined your turkey, as we did, no need to do anything now. If your turkey is straight out of the package, rub it with some salt and pepper before putting it in the oven. We recommend leaving your turkey un-stuffed and un-trussed, both because it’s easier and because the turkey will cook more evenly.

3. Add liquid to the roasting pan.

When ready to roast, pour the broth or water into the roasting pan.

4. Place the turkey in the oven and turn down the heat.

Place the turkey in the oven and turn down the heat to 350°F. We recommend roasting turkeys breast-side up. Some people like starting the turkey breast-side down to shield the breast meat, but the idea of flipping a hot, sputtering turkey is not our idea of a good time. Instead, we prefer to simply shield the breast meat with aluminum foil toward the end of cooking if it starts getting too browned.

5. Roast the turkey.

The rule of thumb for cooking a turkey is 13 minutes per pound. So our 16-pound turkey was estimated to cook in about 3 1/2 hours. However, some factors like brining the bird, cooking with an empty (un-stuffed) cavity, and leaving the legs un-trussed will contribute to much faster cooking. Plan on the 13-minute-per-pound rule, but start checking the temperature of your turkey about halfway through the scheduled cooking time to gauge how fast it’s cooking.

6. Baste the turkey every 45 minutes.

Every 45 minutes, remove the turkey from the oven, close the oven door (don’t let that heat out!), and baste the turkey all over. To baste, tilt the pan if needed and use a turkey baster or spoon to scoop up the pan liquids and drizzle them on top of the turkey. Basting with pan juices cools the surface of the turkey and slows down cooking, which in turn keeps the breast meat cooking at close to the same rate as the legs and thighs. In the last 45 minutes or so of cooking, you can also baste the turkey with melted butter or oil. This helps crisp up the skin and turn it a beautiful deep golden brown.

7. Check the turkey’s temperature.

Begin checking the turkey’s temperature about halfway through the estimated cooking time. Check the temperature in three places: the breast, outer thigh, and inside thigh (see photos above). In every case, the meat should be at least 165°F when the turkey has finished cooking. If any place is under that temperature, put the turkey back in the oven for another 20 minutes. Shield the breast meat with foil if needed to keep it from overcooking.

8. Rest the turkey before carving.

Remove the turkey from the oven. Grab one side of the roasting rack with an oven mitt and tilt the whole pan so the liquids inside the turkey cavity run out into the pan. (These juices are used to make the gravy.) Then, lift the whole turkey (still on the rack) and transfer it to a clean cutting board. Tent the turkey loosely with aluminum foil and let it rest for at least 30 minutes. This gives time for the meat to firm up and the juices to be re-absorbed into the muscle tissue, making the turkey easier to slice and taste juicier.

9. Carve the turkey.

Carve the turkey the same way you would carve a chicken; see the video above for a walk-through of the process. Remove the wings first, then the thighs, then the breast meat. Once you have the meat off, you can separate the thighs into thighs and drumsticks and carve the breast meat into individual slices.

Turkey Gravy Recipe.

🔸Ingredients for the Best Thanksgiving Turkey Gravy.

▪️3 Tbsp flour.

▪️3 Tbsp fat drippings from roasted turkey.

▪️2 cups turkey drippings, skimmed of fat (add water or broth if needed to make 2 cups).

▪️1/4 to 1/2 cup milk.

▪️Salt and pepper to taste.

🔻How to make Turkey Gravy.

1. Once your Thanksgiving turkey has been transferred from the roasting pan and is resting, make your turkey gravy. Strain all drippings from the turkey pan through a fine mesh sieve into a large measuring cup. Discard anything you catch in the sieve. Let drippings in the measuring cup rest for a minute, the fat will float to the top and broth will sink to the bottom.

2. Skim off 3 Tbsp of fat and transfer into a medium sauce pan (skim off and discard excess fat left in the measuring cup, making sure to keep the broth underneath). Set sauce pan over medium heat. Once oil is starting to sizzle, whisk in 3 Tbsp flour and stir until well combined. Continue whisking until mixture is starting to turn a light golden brown.

3. Gradually pour remaining broth from drippings into your saucepan, whisking constantly. You should have about 2 cups of drippings left in the measuring cup after fat is removed. Add more water or broth if needed to make 2 cups (I had to add 1/3 cup water). Bring to a light boil, whisking constantly.

4. Add 1/4 to 1/2 cup milk, or add it to taste and continue to simmer 5 min. Season with salt and pepper to taste if needed (mine was plenty flavorful without it). Remove from heat, cover with lid and keep warm until ready to serve, then transfer gravy to a gravy boat. It will thicken slightly as it cools. Pour over sliced turkey and mashed potatoes. It’s truly wonderful.

Reference:

How To Cook a Turkey: The Simplest, Easiest Method/https://www.google.com/amp/s/www.thekitchn.com/how-to-cook-a-turkey-the-simplest-easiest-method-cooking-lessons-from-the-kitchn-160905%3famp=1

Juicy Roast Turkey Recipe/https://natashaskitchen.com/juicy-roast-turkey-recipe/

Turkey Gravy Recipe/https://natashaskitchen.com/turkey-gravy-recipe/

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