It's a juicy turkey, cooked to perfection is difficult for the beginner to get cooking is the biggest myth of all American cuisine. There is nothing to fear but fear itself dry Turkey.
By following these five rules, Turkey is a moist, tasty and nicely maintained at all times. Walk with confidence, joy and knowledge and the turkey is cooked, you will not have to wash all the dishes!
Do not overload - Turkey should not be stuffed - Turkey do not mention that?
- Cooking in Turkey filling your fuel is a bad idea for several reasons. Due to the shape of the cavity, the filler can not be cooked evenly, with the exception of small amount, which exceeds the end, do not receive all clear and golden. What's the joke, not the golden brown and crispy on?
- More importantly, when the center of the stuffing cooked to a safe temperature, parts of the turkey will be overcooked and dry. You want when you the classic look, simply spoon the dressing (baked separately) into the cavity, if you bring the turkey on the table. Who knows?
Season of Turkey inside, outside and under the skin Whatever herbs and spices you choose, the best way to make delicious turkey season is abundant everywhere possible. A 20-pound turkey is a lot of meat - a teaspoon of salt and pepper sprinkled on it not to do it.
- Generously season with salt and pepper rub they use in the cavity, so that other herbs and spices. This must be done alone, like no one is watching laugh at you.
- You can also click on or under the skin of breast butter flavored olive oil and thighs. You can use your fingers, or pushing a thin silicon spatula under the skin to separate it from the meat. It is not only fragrant Turkey, but also helps keep the meat juicy.
- Finally, rub the outside of the turkey with butter or oil and season with salt and pepper. This three-fold application of taste the end of the fade bird.
Located wings, feet bound, covered breasts A turkey is well prepared to go a long way for a successful chef, and at a very attractive bird. These three steps are quick and easy, but make a big difference.
- Tighten the front fender and put it under the breasts, so they do not burn ends. This also keeps the Turkey sitting upright.
- Once dry, tie the legs together with kitchen string or dental floss (normal, without fresh mint). Even cooking, turkey and to ensure a pleasant way this important step.
- Coat the breasts with a piece of paper. This will help keep turkey moist, and prevents the breasts to brown before. Remove the paper from the last hour of roasting brown.
Cook (not too) low and slow in a humid environment, aromatic Four - Let the turkey for an hour before cooking to the cold. Cut two carrots, two stalks of celery and onion coarsely. Place in bottom of pan. Show turkey, breast side up on the vegetables.
- Adding a half inch of liquid (water or broth) to the pan. Thus, the furnace is kept moist and juicy turkey. This aromatic liquid used to Turkey baste during cooking (there is a debate about whether the brush does not matter, but that's part of the tradition). In addition, the juices are even tastier if you want to make the sauce.
- Roast at 325 degrees F. for about 15-20 minutes per pound. This is only an estimate - be sure to use a meat thermometer to cook perfectly.
Remove if Turkey 165 degrees F. bed in the thickest part of the thigh meat. Here is a rough guide of cooking turkey roast in the oven at 325 degrees F. USDA:
12.8 LBS: You Mar. 2/0304 hours
12-14 LBS: 03.03 04.03 You Clock
14-18 LBS: You Mar. 03.04 4 04.01 clock
18-20 LBS: You, 4 / 4-4 2.1 hours
20-24 LBS: You January 4 / 02.05 clock
Let stand! A Rested Turkey is a delicious Turkey Well, if you followed the above procedures, it is, in the delicious, juicy turkey I had ever cut, but stop !!! Sorry, did not want to scare you, but you must have let the rest of Turkey for at least 20 minutes.
- When removed from the oven, cover with foil, and then remove to reach their plates on the table (or a glass of wine and a delegate). Do not worry, it will not be cold; covered 20 pounds Turkey will stay warm for 40 minutes, so do not rush.
- Let not only gives you time to finish the sauce, and the rest of the food, but also allows the juices in Turkey distribute, that is the secret, tender meat moist.
Congratulations! It's time to say thanks, and enjoy!
