With Thanksgiving just around the corner, you may well be overwhelmed by so many tips on roasting a turkey from TV, magazines and newspapers. If you have in mind an old-fashioned turkey that is succulent and bronzed, let me add my two cents and suggest a few tips that have worked well for me over the years.
Photographer Bill Brady http://bit.ly/9wFYxm
1. If you’ve selected a frozen turkey, thaw it properly in the refrigerator. It will take three days for a 20 pound turkey to thaw. Rinse the turkey with cold water inside and out and pat dry with paper towels.
2. Defrosted turkeys take a little longer to cook than fresh turkeys. Figure 20 minutes per pound for a defrosted turkey and 10 to 15 minutes per pound for a fresh turkey in a 350 degree oven.
3. We all know that stuffing from inside the bird tastes best, but you might consider cooking it in a casserole dish to avoid overcooking the turkey. The stuffing is fully cooked at 165 degrees at which point the white meat may become dry. What I do is infuse the dressing with a few tablespoons of the cooked turkey juices to give it a roast turkey flavor. Fill the cavity loosely with aromatic vegetables such as celery, carrots, onion, garlic as well as fresh greens like parsley, thyme and tarragon.
4. Tie the legs together with the tail and fold the wing tips under for more even cooking.
5. Before roasting, use your fingers to loosen the breast skin carefully without tearing it. Rub softened butter under the skin and coat the outside of the bird as well. Salt and pepper the bird. The turkey should be placed on a rack in a roasting pan. You can tent the breast with a piece of aluminum foil to make sure it doesn’t brown before the bird is done. Remove it about 45 minutes before the bird is done.
6. You may be tempted to baste the bird, but every time you open the oven door, you lose heat and risk a dry bird.
7. If your bird has a pop-up thermometer, don’t trust it. Use a meat thermometer or instant read thermometer inserted into the thickest part of the turkey. Test the temperature in more than one place. When the internal temperature reaches 180 degrees, take the turkey out. Tent loosely with foil for at least 15 minutes before carving.
8. Carve your turkey with a very sharp knife or an electric knife.
Bon Appétit!
Recipe by Phyllis Kirigin sweetpaprika.wordpress.com Phyllis is a resident of Croton-on-Hudson and is an avid cook and food blogger. She loves all things culinary, focusing on using fresh ingredients and promoting local farmers and artisans. She can be reached at This e-mail address is being protected from spambots. You need JavaScript enabled to view it
