Loading ...Turkey, Part 1
I have been charged with making The Turkey for my family’s Thanksgiving feast this year. Thats right, they’re putting the guy who hasn’t cooked meat for a year in charge of the Centerpiece of the most important meal of the year. The thing is, last year I made the best turkey I have ever tasted in my life, the skin was crisp, the flesh was juicy and flavorful, it was near perfect. Can I carry it over to this year, only time will tell, but I will keep you updated here.
If you’re up for it, you can even follow along here, and we can roast a turkey together. Here’s an outline of how I’m gonna do it.
The Turkey-Frozen, 15 to 18 pounds, begin the thaw on Saturday the 22nd.
The Brine-I will be soaking the turkey in brine 1 hour for every pound of turkey. My brining will begin at 2:30 in the afternoon Wed the 26th in a cooler. The Brine will consist of 1 cup of salt and 1/2 cup of sugar for every gallon of water I use (4 or 5 gallons probably) and rosemary stems.
The Butter-I’ll chop up some rosemary (lots of rosemary) and mix it with a pound or more of butter. I’ll stuff this butter under the skin of the turkey around the breast. Completely encasing the breast in butter. (This recipe is NOT healthy)
The stuffing-In the cavity of the bird I will not place actual stuffing, that is not safe. I wil place chopped carrots, clerey and onions in there though. Flavor.
The Basting-I will baste it with melted butter fully covering it with butter before putting it in the oven. I will put it into a 425 degree oven, breast down and immediately turn it down to 350 degrees. I will let it cook for 2 and 1/2 hours. Then I will take it out and baste it with more butter. I will put it back in the oven, only to take it out again every 45 minutes to baste until it is done. I will turn the turkey with the breast facing up for the last hour of cooking. All of this will lengthen the cooking time, but will make it nice, brown and crispy.
The Resting-I will let it rest at least 20 minutes before a knife touches it.
Ok, that sounds strict, but it works I promise. Why not try it?
Jared is a Cordon Bleu trained chef and a lover of food.
Beth holds a Bachelor's degree in painting and needs to write something else here.
I am confused about the cooking part. So you will preheat the oven to 425. Then once you put the turkey in, take it down to 350. I think I have that part. Then cook for 2 and 1/2 half hours. What happens after that? Do you baste during the first 2 and 1/2 hours? You then take it out after the 2 and 1/2 hours you baste and then put it back in and then baste after 45 minutes again. How do you know when it is done? How do you know when it is the last hour of cooking to turn it breast side up? How do you turn the turkey breast side up without burning yourself? Can you tell I have never done this? Sorry for all of the questions.
I left it vague because I’ll be going over it more fully later, but I will answer your questions. Preheating the Oven to 425 will allow the skin to dry and crisp better, but if you cook it at 425 the Outer meat will be overdone while the inner meat will be raw. No basting for the first 2 1/2 hours, give it this time to cook. Start the basting at 2 1/2 hours. You need a thermometer to know when its done, test it in 3 different spots, when they are all at leat 165 degrees, its done. Use lots of towels, hot pads, oven gloves, anything you can to turn that turkey. I’m glad you commented, it allowed me to clear some stuff up. So are you cooking a turkey for your extended family?
Thank you for answering my questions. The turkey job has not been decided yet. I have never been a big fan of the turkey on Thanksgiving because I don’t feel like people give it enough flavor. I have always wanted to try so this little tutorial might give me the confidence I need to try this year.
That is the good thing about this turkey, the brining step adds a lot of flavor and the Rosemary Butter adds even more, its veryflavorful.
Im ready. Seriously, Im hungry.