Classic Roast Turkey-Gobble Gobble Gobble
This
simple recipe is guaranteed to produce a juicy, golden-brown bird. Makes 12 servings Step
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TURKEY-BUYING
BASICS-Your fridge is not the Holiday Inn When you're talking turkey, fresh is better and easier than frozen. And it eliminates the need to defrost it. This is a bigger advantage than you might think. Defrosting has to be done in the refrigerator, and takes about 24 hours for each 5 pounds of turkey. That means a 15-pound bird would need to take up residence in your fridge for 72 hours before it would be ready to cook! So if you don't want to turn you fridge into the Holiday Inn buy fresh. In addition, unless you'll be feeding an enormous crowd, it's best to buy a smaller, 14- to 16-pound turkey than those oven-busters that can weigh in at 24 pounds plus. Smaller birds roast more quickly, and it's less likely that the white meat will dry out before the dark meat is done. THE
QUICK-THAW METHOD To
Stuff or Not to Stuff? If you want to stuff, fill the cavity loosely, since the stuffing
will expand as the turkey roasts. Make the stuffing the day you intend
to cook the turkey and keep it refrigerated until ready to use. Wait to
stuff the bird until you are about to put it in the oven.
If you choose not to stuff place whole onion in
neck cavity. Place carrots, celery, quartered onion, parsley, and
bay leaves inside body cavity When the turkey is done, scoop out the stuffing and place it in a
serving dish before carving. If you're not serving right away, be sure
to remove it before the bird cools. Always wrap and refrigerate turkey
and stuffing separately. HOW TO TRUSS A TURKEY: Truss not Trust Step
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HOW LONG SHOULD I ROAST IT FOR? Turkey must be roasted at 325°F until a meat thermometer inserted in the thickest part of the thigh -- but not touching the bone -- reads 180°F. Here are some approximate roasting times. Note: stuffed & unstuffed.
BASTE
IT TILL IT'S BROWN CARVING
101: Don't Hack Your Bird Step
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