We all know that the turkey is the star of the show on Thanksgving day. Whether you roast it or fry it, it’s probably the most stressful part of the dinner for the cook. There’s so many things to worry about. Will it be raw? Will it be too dry? When do I put it in the oven? Will there be enough?
The most important thing you must remember is to not stress. It can be an easy and fool proof thing. And, if you do make a mistake, there are easy fixes!
1) If the turkey isn’t cooking fast enough, carve it into pieces, and place it on baking sheets and pop it back in the oven. The pieces will cook in no time. You’re going to end up carving it to serve anyway, so no one will know the difference.
2) If you notice the turkey is too dry when you’re carving it, heat up a little chicken stock, and dip the pieces in there. The turkey will absorb some of the stock, which will give you some moisture.
3) If you bought a frozen turkey but it’s not thawing fast enough, place the turkey (still wrapped) under cold running water in the sink or tub. Change the water every 30 minutes.
Now, here’s how I make a super moist and flavorful turkey that will be unforgettable with little work.
The Perfect Roast Turkey
What You’ll Need:
1 (14 to 16 pound) frozen young turkey
+ 6 Tablespoons butter
+ sprigs fresh herbs (sage, thyme, rosemary, etc)
+ 2 cloves garlic
+ 1 red apple, sliced
+ 1/2 onion, sliced
+ 1 carrot
+ 1 cup water
+ sprigs rosemary
+ fresh sage
Canola oil
Preheat the oven to 500 degrees F.
I dry brined my turkey. You can, too, or wet brine, or none at all.
Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.
Largely chop the apple, onion, and carrot and add to the turkey’s cavity along with the rosemary and sage.
Combine the butter, some chopped fresh herbs, and garlic, minced.
Rub the butter under the turkey’s skin.
Rub some olive oil on the outside of the skin to help it get super crispy.
Roast the turkey in the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil for 15 minutes before carving.
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