Cookerati

Turkey Roasting

Turkey is one of the easiest things to cook, the main problem is taking it out on time so that it stays moist and tender.  To that end, pay attention to cooking times and pop up thermometers.  Get a meat thermometer and make sure you check the temp with that after the pop up – pops to be sure.

1. Defrost your turkey.  You’ll need to keep it in the fridge for a few days in order for it to defrost.  It takes longer with the giblet packet inside, so as soon as you can, take it out. If you didn’t leave enough time to defrost it totally, you will need to submerge your sealed Turkey in a big pot or sink full of cold water.  Change the water every 1/2 hour.  Whatever you do, put your arm all the way through from one end of the turkey to the other and make sure you get every single one of those giblet parts out.
2. Turkey Brining – I talked about it here .  Martha Stewart has a brining recipe if you want to make it yourself. Rinse turkey well and pat dry.
3. Stuff the turkey – I like to cook my stuffing in a baking dish in the oven.  If you like it in your turkey, then by all means stuff it.  Add some cooking time in for the stuffing.  I love Cookus Interuptus.  This week Holly is making stuffing.
4. Season the turkey – If you don’t have stuffing inside, throw in some garlic and herbs.  Rub butter or olive oil over the skin of the turkey and throw some of your favorite herbs on top.  Salt, pepper, sage, thyme.  I throw onions and a little garlic in the side of the pan too.
5. Cooking  -   My mom roasted the turkey in a Roasting Pan with an aluminum foil tent.   My husband’s mom used a roasting bag and then in a pan.  I use an electric Roasting Pan.  My husband under the familiar protest that you don’t get your wife cooking gear for Christmas bought me one because I asked.  I love it because I can keep the oven free for other things.  I have tried with success cooking the turkey upside down for some of the time to let the juices travel better to the breast.  On GMA they said – put the turkey in and leave it.  Every time you open the oven it makes the oven heat up all over again. 
6. Timetable – From the Good Housekeeping Cookbook that I got as a wedding gift over 21 years ago. 

• Suggested temp 325 degrees.
• 8 – 12 lbs  3 1/2 – 4 hours
• 12 – 16lbs 4 – 4 1/2 hours
• 16 – 20 lbs 4 1/2 – 5 hours
• 20 – 24 lbs 5 – 6 hours
• Subtract a half hour if it is unstuffed.

   7 .   Remove foil  or bag for the last half hour of cooking to let the turkey brown.

   8.   Let the turkey rest for a half hour before serving so that the juices settle. 

   9.  Make giblet gravy.

  10.  Carve and eat.

Another method of cooking a turkey is deep frying.  However, any type cooking directions that includes keeping a fire extinguisher nearby makes me shake my head.  I’ve heard it’s really good that way though and very moist.

For Buff and other Big Green Egg lovers, here are directions to cooking a turkey on the BGE.

Of course, if you wait too long and you’re too tired, or you have to work, or you just don’t want to spend all day cooking or working on a turkey.. there’s always Jennie O.

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