I bought a 12 lb. The breast was almost done but the legs and thighs were still bleeding. I had to put it back in but by the time the dark meat cooked, the breast was dried out. I cried all Christmas dinner. Reviews: Most Helpful. Thank You, Thank you, thank you!!!
This is an excellent recipe!! Simple, but simply perfection!! The bird is so moist, and no fuss with brining!! Rating: 4 stars. Good recipe for flavour. I will definitely do this again. My problem was the temp. For an 11 lbs unstuffed turkey, it took 4 hours, and it was still iffy by the bone. I will start my next one at F, breast down for 1 hour.
Then flip it breast side up, reduce temp to F for 2 more hours. This is my tried and true method, and the meat literally falls off the bone. Looking forward to combining these recipes. This was my first year cooking a turkey from scratch. Thanks Chef John! Great video! For those of us that have been cruising by while Mom made the Turkey each year and all of a sudden it's our turn and we haven't got a clue. Brenda Hadden. Made a delayed Thanksgiving Dinner today Absolutely the best Turkey Ever!!
So moist and flavorful. Try this recipe and drain the juices and add chicken stock to make the gravy at the end. You will not be sorry. I know this recipe says for beginners and first-time turkey makers but I have been cooking the Thanksgiving meal for my family for over 20 years and this is still my favorite way to cook a turkey.
There are fancier methods out there but I think turkey is one of those foods that is so delicious all by itself that it doesn't really need all those bells and whistles. This easy recipe gives you a delicious juicy beautiful turkey every single time. Lower the heat to degrees F. Cook the turkey for minutes per pound hours for a 14 pound turkey or until the turkey registers degrees F in the thickest part of the breast.
Classic Bread Stuffing Recipe Choose a fresh turkey instead of a frozen one. Roast two small turkeys rather than one large one. Brine the turkey. Rub soft butter under the skin. Truss loosely, or not at all. Roast the turkey upside down at first. Let the turkey rest before carving. The turkey is done when the meat reaches an internal temperature of degrees F 75 degrees C at the thigh. If your turkey has been stuffed, it is important to check the temperature of the stuffing as well.
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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 Buy 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 holiday season might be to make up your mind about these question before the big day. Otherwise, an off-hand question asked in a moment of hesitation could put you squarely in the middle of an impassioned debate among the most experienced or most opinionated cooks 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 on 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 up drippings from the bird.
However, cooking stuffing inside the bird also requires taking food 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 stuffing 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, rather 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, which makes for a nice contrast to those fluffy mashed potatoes. Trussing means 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.
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