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Country Kitchen

Country Kitchen

Monday, November 23, 2015

Roast with the Most - Turkey


I know there are probably fancier methods for roasting a turkey involving brines and rubs and the like but this is a fool proof and easy way.  It tastes great and make lots of juice for gravy, YUM! I'm definitely not a professional carver (as you can see from the video) so you may want to look up how to carve a turkey after roasting it. Hope you enjoy! 
1. Thaw your turkey in the refrigerator for 2-3 days until completely thawed (on a plate or bowl to catch any leaking juices)
2. Clean out your turkey and remove the innards 
3. Put the turkey in a roasting pan and cover the skin with a healthy amount of butter and sprinkle with seasoned salt. 
4. Cover the top with heavy duty foil creating a tent with the edges tightly secured.  
5. Place in a 400 degrees for the first several hours (see the chart below from the Better Homes and Gardens cookbook for roasting times) ** The last hour reduce temp to 350, remove the foil and baste the turkey every 10-15 mins to keep it from drying out but allowing the skin to get crisp. 
Basting means to cover the outside of the turkey with its own juices, usually using a baster. 
6. The turkey is done when the red thing pops out or the internal temperature has reached 165 degrees. 
7. Remove the juice and make gravy just like in the beef roast video 
8. Allow the turkey to rest for at least 20 min before carving to allow the inside juices to settle. 
9. Carve and enjoy! 

Gravy
1. Pour juice into a skillet and bring to a boil.  
2. Remove 1/2 cups worth of the hot liquid and stir in 2 Tbsp of cornstarch.
3. Stir back into the skillet and whisk until thickened. 
4. Add salt to taste and add 1-2 tsp kitchen bouquet or turkey flavor enhancer  


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