Turkey Tips

By gstark

Ingredients

• Brine the Turkey on Tuesday before Thanksgiving. I am buying a premade brine which you should be able to get in any grocery store. (Much easier than making from scratch)
• I have been buying the foil pans which work really good and you can just throw them away.
• Preheat oven to 425.
• Let turkey stand at room temperature 1-2 hours before stuffing
• Rinse turkey inside and out with cold water. Pat dry and season inside of turkey with sea salt.
• Stuff
• Put 1-2 cups of water in bottom of pan just so the bottom is covered. Throughout the cooking process I add small amounts of water so that it mingles with the turkey juices so when you make gravy you don't have to add a lot of cold water.
• Spread Olive oil liberally over the skin and season with salt and pepper
• Place turkey breast side up on a rack in large roasting pan and roast 1 hour
• Reduce temperate to 325. Baste every 30 minutes.
• Insert a thermometer into thickest part of the breast and thigh. The breast should register 157 with a probe .
• Rest 15 minutes. Cover with foil to keep warm
• Buy 1 to 1.25 lbs per person

Preparation

Step 1

For exceptional moist and flavorful turkey, brine or compound butter the bird before roasting.


After meat is cut drizzle turkey with turkey drippings to keep moist and hot. (I put Chicken or Turkey broth in the bottom of the pan then put the cut turkey in the juice. Turkey dries out really fast)

Turkey 20# 10 minutes per lb

Place Turkey on rack if you have one. Sometimes I do but not always

Ck Turkey with Thermpen - Breast 157, Thighs 187