Okay Facebook friends part 2 to how to cook your turkey… 1. Make sure turkey is totally thawed and dried with a paper towel. No need to rise off. Saving the neck 2. Preheat oven to 450 with convection if you got it.. 3. Rub Turkey with salt and black pepper really massaging it in as well as the cavity. 4. Stuff cavity with a whole orange and a few cinnamon sticks as well as thyme, rosemary, garlic cloves, bay leaves. 5. If you don’t know how to truss just tie the legs together and fold back the wings after you remove the flappers (the last joint of the wings) 6. Place wing tips, and neck and any innards that were in the cavity under a rack in a roasting pan then place Turkey on a rack breast side up..(breast side down will ruin the bird) 7. Pour oil of melted butter all over the bird..hit it with a little more salt and pepper.. 8. Place in 450 over for 15mins..this may smoke a lot..don’t worry just keep cool. This is called oven searing.. 9. After the 15min is up lower oven to 300 full convection if you got it..Place pan with bird on range and baste with fat drippings, at this time you may add any rub or seasoning over the bird. place back into oven and leave the oven door open for 30sec for cool oven to 300. 10. As the bird roast cut up 8oz onions, 4oz celery and 4oz carrots. Also get 4oz of flour together and a quart of chicken stock or broth together. 11. Cook until internal temp reads 110 on a working thermometer in thy away from the bone. 12. Remove from oven baste again and pour vegetables under the rack. You may need to get a friend to help lift up the rack as the other pours the veg. 13. Place back in oven until turkey hits 150 (I don’t know how long this will take as ovens are all a little different but I would guess 2 hours or so. For a 12 to 15lb bird) 14. Remove for oven and lift turkey out of pan still on the rack and place a sheet pan to rest cover with a foil but do not seal the side you want a little air flow so the crust wont steam and get soft. Place in a warm place in the kitchen but it should stay warm for about 1 hour or so. Also don’t carve for at least 30min as the turkey needs to rest. 15. In the roasting pan stir vegetables in the rendered turkey fat, wings and neck. 16. Sprinkle flour over the top at dissolve and cook for about 3min. Then pour broth over that and stir, add any herb you want and stir until the sauce comes to a boil. If it is too thick think with cream of more broth. If sauce is too thin you will have to make a small amount of roux on the side and add to the sauce..However sauce will not thicken until it has come to a boil.. 17. Season sauce to taste and strain keep warm in a sauce pot.. Good Luck…
Posted on: Wed, 27 Nov 2013 14:51:59 +0000
Trending Topics
Recently Viewed Topics
© 2015