Cooking the Perfect Turkey!

cooking turkeyby Diane Quinn

Want a foolproof recipe for how cook a turkey that’s moist and golden brown? The following recipe guarantees that your turkey for Thanksgiving will be picture perfect and taste delicious. Put aside any other Thanksgiving recipes you might have and try this one for a “compliments guaranteed” Thanksgiving dinner.

Supplies

  • 1 fresh or thoroughly defrosted turkey (always follow safe guidelines for poultry defrosting)
  • Stuffing
  • Softened butter or vegetable oil
  • Salt and pepper
  • Roasting pan with rack
  • Metal skewers or trussing string

Turkey prep

  • Preheat oven to 325 degrees Fahrenheit.
  • Release binding on the legs, remove the giblet package and neck and clean the inside cavity. Place the giblets aside to use later for gravy or soup. Remove any leftover pin feathers.
  • Rinse the inside with running water until the water runs clear.
  • Drain water out of the inside of the turkey, and pat the inside and outside dry with paper towels.
  • Transfer the bird to your roasting pan, breast side up. Tip: Use a shallow pan with a rack to elevate the turkey from pan drippings. Choose a size that’s not too large or too small.

How to cook a turkey

  • Lightly season the inside with salt and pepper. Fill the cavity with your favorite stuffing recipe, and allow room for expansion.
  • Close both cavities by securing the neck skin with metal skewers and the legs with the metal clips (or tie them with trussing string).
  • Rub the outside skin with softened butter or vegetable oil and add 1/2 cup water to the pan.
  • The weight of your turkey will determine how long to cook it. (Follow roasting times recommended for stuffed turkeys.)
  • Not all turkey recipes offer this tip: After about two and a half to three hours, the skin will have turned a perfect golden brown. Shield the breast with a loosely fitted tent of aluminium foil to prevent over-browning.
  • Your turkey is done when you insert a meat thermometer 2 inches into an inner thigh that registers 180 degrees Fahrenheit. Allow the bird to rest at least a half-hour before carving to retain juices.
 

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  1. Yum! Thanks!