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Turkey Recipe

Turkey Recipe

Easy, No-Fuss Thanksgiving Turke

The BEST Thanksgiving Turkey recipe that packs all of the flavor and juiciness you expect from the perfect Thanksgiving turkey, with none of the stress! Plus a step by step tutorial for how to cook the perfect turkey. (Source: tastesbetterfromscratch.com)

How to Thaw Your Turkey:

Make sure and allow plenty of time for your turkey to thaw! A good rule of thumb is to allow one day in the fridge for ever 5 pounds of turkey. I always give myself one extra day, just to be safe. Set the turkey on a cookie sheet or pan, to catch any liquid the turkey may drip as it defrosts in the fridge. (Source: tastesbetterfromscratch.com)

Don’t Brine the Turkey.

If you buy a high-quality turkey from the store (like Butterball or Norbest), then brining the turkey is an unnecessary step. You can do it if you want, but you can still achieve a deliciously moist turkey without brining it. However, if the turkey is wild, you should brine it the night before to make sure it will be moist and flavorful. (Source: tastesbetterfromscratch.com)

Don’t Baste the Turkey.

Basting is really unnecessary to produce a beautiful golden brown turkey. It also requires you to constantly open the oven, which causes the oven to loose heat and the turkey to take longer to cook–which could lead to a dry turkey. By smearing an herb butter mixture over the outer and inner skin of the turkey you will ensure the skin will brown beautifully, and taste amazing. (Source: tastesbetterfromscratch.com)

Don’t Cook Stuffing Inside the Turkey.

tastesbetterfromscratch.com)If you try to put stuffing/dressing inside the cavity of the bird, the turkey will be overcooked by the time the stuffing reaches a temperature that’s safe to eat. Instead, cook your stuffing in a casserole dish. Then you can fill the cavity of the turkey with things that will give it flavor (and add flavor to the drippings/stock): salt and pepper and any mixture of onion, apple, carrots, celery, or citrus. (Source:

Do Let the Turkey Rest.

After removing the turkey from the oven, let it rest for at least 15 minutes, or up to 40 minutes (that gives you some extra time if you need to bake or warm anything else in the oven). If you’re using the drippings for gravy, remove the turkey from its pan, to a cutting board and tent it with foil while it rests there. If you’re not using the drippings, then just leave the turkey in the pan and tent with foil. (Source: tastesbetterfromscratch.com)

You Don’t Need an Expensive Roasting Pan.

If you have a big metal roasting pan, great! If you don’t, no worries. Just use a casserole dish big enough to fit the bird, or buy a $1 disposable foil roasting pan from Walmart (then you can throw it away after). Place a bunch of chopped veggies on the bottom of your pan. The veggies will act like the wire rack in a regular roasting pan by elevating the turkey slightly. Place the turkey right on top of the chopped veggies. (Source: tastesbetterfromscratch.com)

Watch How to Make a Juicy Roast Turkey Recipe:

You don’t need to be scared to try new things in the kitchen, like the Thanksgiving turkey which is the “year’s most important dish”. You can’t go wrong by adding this roast turkey recipe to your menu. It’s fantastic. Read on to learn everything you need to know for a perfect turkey. P.p.s. you can even make this turkey recipe a day in advance (stuff, butter it up, cover and refrigerate overnight then bake the next day) if it makes your life easier and it will taste even better! 🙂 (Source: natashaskitchen.com)

How to Roast a Turkey:

natashaskitchen.com)Prep: Pre-heat the oven to 430ËšF on the bake mode. Place oven rack in the lower part of your oven (mine was on the second level from the very bottom) – this ensures that your large turkey roasts in the middle of the oven and keeps the turkey breast further from the top heating element. (Source:

The Perfect Roast Turkey Recipe!

I don’t know what it is about roasting a turkey but it can seem like one of the most intimidating things to prepare and cook for the first time. Maybe it’s because it’s generally made to feed a lot of people so along with that comes the stress of possibly messing dinner up for a lot of people, plus being served on Thanksgiving means it’s that once a year special event. (Source: www.cookingclassy.com)

What About Rinsing the Turkey?

Don’t rinse a turkey (unless brined, see note in next paragraph). If you are wondering why rinsing is skipped in this recipe it is because the FDA does not recommend rinsing turkey (or other meat or poultry). The tiny droplets of water splash off the turkey (up to 3 feet around it) and spread potentially harmful bacteria around your kitchen. And it really doesn’t remove much bacteria anyway, instead just dry the excess juices off. (Source: www.cookingclassy.com)

Can I Brine in Salt Water First?

Though I don’t think its necessary with this recipe, but if preferred you can brine in saltwater the day before if have a container large enough and enough space in the fridge (as long as you bought a turkey without added salt, many have an added solution). Drain brined turkey, and following these safety precautions you will actually want to rinse carefully to remove excess salt (the only time you’ll want to rinse a turkey), then dry very well. (Source: www.cookingclassy.com)

How to Tell When a Turkey Is Done?

Always use a food thermometer to test turkey for doneness. It should register 165 degrees in the thickest part of the thigh once done, this part cooks the slowest. Also test the breast temperature just to be safe. If it doesn’t reach 165 degrees you run the risk of foodborne illness. (Source: www.cookingclassy.com)

 

 

 

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