Thanksgiving Day is Thursday and I'm sure you've already
made your plans to make the perfect meal, go out to dinner, or perhaps visit
with the family. Regardless of what your plans are, I'm sure the one thing they
all have in common is a golden bird.
Growing up I remember my father opening the oven door on
thanksgiving to baste the bird every half an hour. My mother was positive that
the secret to a juicy and golden turkey was basting. My problem with this is
that even as a child I could tell that the brea$t of the turkey was always completely dried out.
Thank goodness my mother could spin a mean gravy.
Over the years I've learned a lot about roasting a turkey
and now I will share my knowledge with you.
You've brined your turkey and now its thanksgiving morning,
so what's next?
- Preheating
your oven to 500º. Yup, you heard me right I said 500º.
- While
your oven is preheating you're going to rinse your turkey completely
inside and out.
- Insert
oven safe meat thermometer into thickest part of the thigh (do not touch
the bone).
- Pat
your turkey dry with paper towels.
- Give
your bird an olive oil massage. Rub the entire turkey with the oil and
this will give it an all over golden color.
- Place
turkey in a shallow roaster.
- Tuck
the drumsticks and the turkey wings in (legs will probably have a little
plastic thing to hold them. Do not take that plastic piece out. The wing
tips can be tucked under the bird).
- Make
an aluminum foil tent or triangle and place it over the brea$t portion of
the bird.
- Place
turkey in the preheated oven for 20 minutes
- Remove
foil from turkey
- Lower oven
temperature down to 325º-350º
- Close oven
door and let turkey cook until meat thermometer reaches 165º
- Let
turkey stand for at least 15 minutes before you begin to slice it.
Important notes:
-
If you are stuffing your turkey you must make
sure that the stuffing reaches 165º as well.
-
DO NOT make any holes in turkey's skin until it's
time to slice the bird. Your juices will run out and you'll have a dry bird.
-
If you are going to use the type of turkey that
has one of those automatic timers, be prepared for a dryer brea$t as these have
a tendency to pop after you've slightly overcooked your bird.
-
Make sure to slice the meat off of the turkey's carcass
prior to storing. Bones breed bacteria.
-
ENJOY YOUR MEAL!!!!!!!