Thanksgiving Turkey Tips?

jbusc
Wed, 07 Oct 2009 02:49:59 +0000

I make the turkey every thanksgiving & there are a couple things I’ve learned (many inspired from Alton Brown)


No stuffing/dressing inside the turkey. Forget about salmonella safety, it dries out the meat! :)
Fully THAW beforehand. Brine if you like, but either way, it needs to be completely defrosted all the way through.
Save your drippings for gravy, or at least get some good turkey broth.
I also serve with cranberry sauce - 2 parts cane sugar and 1 part honey, spiced. You can blend it if you prefer smooth.
(most important) ** Do not use a timer to determine when your bird is done ** Buy a thermometer, preferably one that can be read without opening the oven door (such as a digital or probe thermometer) and stick it in the deepest part of the meat.


Turkey cooking:

Slather your bird all over with olive oil in an uncovered roasting pan. Put in a 500 degree oven for 30 minutes - and unless your turkey is on fire do not open the door! After 30 min, turn the oven down to ~350, and cover the bird with aluminum foil. Cook until the thermometer reads 164, 165, or whatever you want to cook the bird to for food safety (usually about 1.5 to 2.5 hours more depending on your oven) Take it out and keep covered with foil on the counter for no less than 30 minutes before carving.

Your turkey will be done in record time, and will be nice and juicy because of that.