Thanksgıvıng Turkey Recıpe

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Thanksgıvıng Turkey Recıpe
13 Ekim 2021 127 defa okundu 0 yorum

Thanksgıvıng Turkey Recıpe

Just a few simple steps and you’ll have a perfectly golden, juicy, and insanely flavorful roasted turkey recipe that’ll impress your family and guests.

Thanks Lisa Bryan

Easter buns and dyed eggs are made at Easter, not this food.

Thanksgıvıng Turkey Recıpe

  • Kişi Sayısı:
    . kişilik
  • Hazırlama Süresi:
    . dakika
  • Pişirme Süresi:
    . dakika

Malzemeler

SIMPLE INGREDIENTS FOR THE BEST TURKEY RECIPE

Besides the turkey, you just need herbs, aromatics, and a little seasoning. Simple really is best!

Turkey: Any whole frozen (or fresh) turkey at the market works. For details on what size is best, read below.

Fresh Herbs: Rosemary, thyme, and sage are classic poultry herbs. And while you can use dried, I do think fresh imparts a more robust flavor.

Onion and Garlic: The onion will go inside the turkey and the garlic will be rubbed on the outside. But together, these aromatics will infuse the meat and skin with savory goodness.

Lemon: Adding lemon wedges inside the turkey helps keep the meat moist and adds a zing of freshness.

Butter: A generous amount of butter makes for a juicy turkey without the need to brine. Now there’s some time savings!

Salt and Pepper: For that perfectly seasoned bird.

I also put vegetables under my turkey (like celery, carrots, and onion) while it’s roasting. This isn’t required, but I do recommend it. Not only will it amp up your turkey recipe, but it will take your turkey gravy flavor to the next level too!

Yapılışı

WHAT SIZE TURKEY TO BUY?

The general rule of thumb is 1 pound of turkey per person. Or 1 1/2 pounds of turkey per person if you want leftovers (and we always want leftovers, right?). It’s always best to have a little extra turkey than not enough, so I recommend:

For 8 people: get a 10-12 pound turkey

For 12 people: get a 14-18 pound turkey

for 16 people: get an 18-24 pound turkey

If you have less than 8 people, I still recommend buying a 10-12 pound turkey. Anything smaller and your paying more for bones rather than meat. Remember, you can freeze turkey leftovers.

If you have more than 16 people, it’s best to buy two turkeys rather than one monster sized turkey.

DON’T FORGET TO THAW THE TURKEY

The biggest mistake people make is buying a frozen turkey the day before Thanksgiving. Don’t do that! Remember that a big turkey is going to take a while to defrost in the fridge. It takes about 24 hours per 5 pounds of turkey to properly thaw. My recommendation – buy your turkey at least a week before Thanksgiving. Then, let it thaw in the fridge 2-4 days before the big day.

NO, YOU DON’T NEED TO WASH IT

All you’ll do is contaminate your sink and kitchen and make a mess. We’ve talked about this before with chicken, and the same applies here. Any bacteria on the turkey will get killed in the oven while baking.

DON’T COOK STUFFING IN THE TURKEY

If you want perfectly cooked stuffing and perfectly cooked turkey, cook them separately. If you overfill the cavity of the turkey it slows down the cooking time. And besides, it’s better to fill the turkey with aromatics and herbs that give it flavor and moisture. So cook your stuffing in a casserole dish instead.

EQUIPMENT YOU’LL NEED

There are three basic kitchen items you’ll need to roast your turkey – a roasting tray, thermometer, and a sharp knife.

HOW TO PREPARE AND COOK TURKEY

Thaw and remove giblets. Once your turkey is thawed, let it rest at room temperature for an hour. Remove the bag of giblets and the neck, found in the large cavity and sometimes the smaller neck cavity (check both areas just to make sure you got everything out). You can save these items for gravy or discard them.

Thanksgıvıng Turkey Recıpe

Pat dry and stuff. Pat the turkey dry with a paper towel. Removing any extra moisture ensures extra crispy skin. Then, season the inside of the turkey generously with salt and pepper, and stuff the cavity with quartered onion, lemon, and fresh sprigs of herbs. If anything, go lighter on the sage than the other herbs, as it’s more potent.

Make herb butter. Make the herb butter by stirring together the softened butter, garlic, salt, pepper, rosemary and thyme in a small bowl.

 

Spread herb butter all over. Loosen the skin of the turkey on top of the breasts by gently sliding your fingers underneath. Add about 1/3 of the herb butter and spread it evenly underneath the skin. Spread the remainder of the herb butter all around the outside of the turkey.

 

Don’t truss the legs! Resist the urge to tie the turkey legs together. Yes, it makes the turkey picture perfect, BUT trussing prevents the air from circulating properly, leaving the meat to cook unevenly. So even though your mom (and likely grandmother) did it, skip it.

 

Cook the turkey. Place the turkey on a roasting rack or on a bed of veggies (or both – which is what I do). Then there’s only one thing left to do – cook the turkey!

 

HOW LONG TO COOK A TURKEY

Ready for good news? Because we didn’t stuff the turkey, it will cook about 30 minutes faster. On average, plan for about 15 minutes per pound of turkey. But remember the BEST gauge is the temperature. You want to cook the turkey to 158-160F (measure at the thickest part of the thigh or breast). But here’s a guideline:

 

For a 10-14 pound turkey: 2 1/2 hrs to 3 1/2 hrs

For a 14-18 pound turkey: 3 1/2 hrs to 4 1/2 hrs

For a 18-22 pound turkey: 4 1/2 hrs to 5 1/2 hrs

Keep an eye on your turkey when it’s about 75% done. Then, check the temperature every 10 minutes. Remember that ovens can cook slightly hotter or cooler. If you notice the skin browning too quickly, you can always place aluminum foil on top.

ALWAYS LET YOUR TURKEY REST

Once you remove the turkey from the oven it’s imperative that you let it rest for at least 30 minutes. This allows the juices to redistribute in the meat, making for a juicer turkey. Better to have a juicy turkey than a sopping wet cutting board!

CARVE AND SERVE YOUR BEAUTIFUL BIRD

The only thing left at this point is to admire your gorgeous turkey, carve it, make some flavorful turkey gravy and wow your guests.

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