So good! Kim Toth Smiley. I've never made a turkey before, mostly because I never had to for Thanksgiving and I was always afraid to mess up something so big and expensive. Well, my husband brought a free turkey home from work for Christmas, and I found this recipe. Today, we both got together to make this 15lb. I have to say, it's probably the best turkey I've ever had!!! We were a great team, I prepared everything, but he got to clean out the turkey and stuff it.
The turkey was in the oven about 3 hrs. After it came out and sat for 15 minutes, the electric knife cut that turkey like it was meant for display; better than my Mom's on any Thanksgiving day. I called and told her we would make it this year. Thankyou for a wonderful recipe even I can follow! John and Linda Hebb. I mixed up all and lots of the herbs and rubbed the cavity AND 'under' the skin and over the skin.
In pouring the ginger ale or Champagne over the turkey be careful and don't pour much over because it washes the herbs off. Maybe rubbing butter on first will help the herbs 'stick' so they won't wash off. I think the champagne is better than the ginger ale only because we found the gravy ended up a 'bit' sweet from the pop and needed to be compensated by more salt and pepper.
Some people actually liked the slight sweet taste for a change. No more brining the turkey. No more turning turkey upside down. This is simple, and the white meat is as moist as the dark and NOT dry.
We've cooked a lot of turkeys but this is a keeper. That's not to say we won't try another recipe. It's fun to experiment. I made this today. It was absolutely the best turkey I've ever done.
The only thing I did differently was to cook it outside on my gas grill which has a temperature gauge, so it basically worked like an oven. Will definitely do this again. Add to that a blast of high heat at the beginning of the cooking time, then dropping the temperature to a lower roast and you'll make a tender, flavorful, juicy bird every time. Course Main Course. Cuisine American. Keyword turkey. Prep Time 3 days. Cook Time 3 hours.
Resting time 30 minutes. Total Time 3 days 3 hours 30 minutes. Servings Calories 95 kcal. Equipment Roasting pan with V-rack. Instructions Brine the turkey with the wet or dry brine method. NOTE: To avoid spreading bacteria, do not rinse the raw, pre-brined turkey with water. For a wet brine, brine the turkey for hours then remove the turkey from the brine and drain the turkey well.
Place the turkey on the rack in a roasting pan, pat dry, and truss the legs of the turkey and tuck the wings under the bird. Place the turkey in the roasting pan uncovered in the refrigerator for hours to air dry and the skin to dry out.
For a dry brine, salt the bird with the brine mixture and refrigerate uncovered for hours. Do not rinse the brine from the bird.
Brush off any large salt particles not absorbed into the skin. Bring the turkey to room temperature for 1 hour before cooking. Stuff the cavity of the turkey with a few of the vegetables and herbs then scatter the rest under the rack on the bottom of the roasting pan.
Use your fingers to gently pry the skin from the breast meat. Use the handle of a spoon or fork to work your way between the skin and meat if your fingers won't reach, being careful not to puncture or tear the skin. Rub 2 tablespoons of the softened butter and under the skin, flattening it to evenly cover the breast meat.
Melt the remaining 4 tablespoons of the butter in a small saucepan. For more on how to truss, watch our video. Placing the turkey, breast side down, on a V-rack for the first hour or so of roasting essentially allows it to baste itself. Any marks left by the rack will disappear once you flip the turkey over and finish roasting it. Use a thermometer, either instant-read or probe-style, to monitor the temperature in the thickest part of the thigh be careful not to hit the bone.
The intense heat of the oven forces the juices into the center of the bird, so after roasting, let the turkey rest for roughly 20 minutes enough time to make the gravy. Nice one! Thank you for sharing this post. Your blog posts are more interesting and impressive. Already a subscriber?
Log in. Get the print magazine, 25 years of back issues online, over 7, recipes, and more. Start your FREE trial. Fine Cooking. Sign Up Login. Featured in our Thanksgiving Guide. The foil is the backup. The meat thermometer will let you know if only part of the turkey is cooking too fast. And save plenty of room in your belly to eat it, because you will want seconds and thirds!! I do not suggest stuffing the turkey. The turkey will be overcooked before the stuffing on the inside is safe to eat.
When choosing a turkey, you want about 1. That seems like a lot, but it will cook down and you will want a little for leftovers. Serve your perfect turkey with homemade sweet tea and these tasty Thanksgiving side dishes! When you make your turkey, please let me know how it turned out in the comment section! I want to hear all about it!! My other readers do too! Also post your picture of your turkey on Instagram or Facebook , and tag aforkstale with a aforkstale hashtag! I will share with my followers!
I personally do not stuff my turkey. It can prevent the turkey from cooking evenly and the stuffing usually does not turn out as good. It was easy indeed and so juicy! I usually always have these ingredients on hand so I was able to make this with what I had! The brine was the hardest part as my fridge was full! But we found space in the drinks fridge. We swapped wine out for turkey.
That is how worth the brining stage is!!! Just found the recipe again to send to my sister and realised that I never commented! So many great tips for cooking a turkey successfully and so timely.
I am getting ready for planning Thanksgiving and this comes very handy thanks you! I've heard so many stories where it's just gone terribly wrong and this was super helpful to get me jumpstarted! What an informative post. Thank you for putting this info all in one place. I learned something I did not know today.
I usually thaw in the fridge, but my mom would thaw hers in the sink often.
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