Trevor the turkeyWow, I sound like a 70 year old woman... I can't believe I just wrote "hop, skip and a jump away" and the word "giblet" in the same paragraph.
Some of you may remember my Thanksgiving post where I honoured Trevor the turkey, and others may remember Randy Travis from Christmas. Both of these fine featherless turkeys were cooked to near perfection using a fantastic no-fault recipe that my sister-in-law Joanne shared with me. The recipe is one of the Food Diva's awesome creations... speaking of which, I'm due to hit up another cooking lesson with the Diva - she's amazing and sweet and easy to learn from. Blah blah blah, here we go.
Roast Turkey
Thanks to the Food Diva extraordinaire
Thanks to the Food Diva extraordinaire
What you need:
a turkey (Trev was organic and fabulous but you pay for fabulousness; Randy was an avg kind of guy who came frozen and cheap. Organic is definitely better but do what works for your budget)
whole onion (just cut ends off)
fresh thyme or sage
garlic bulb
1/4 cup melted butter
salt & pepper
Roasting pan big enough for your bird (use the rack if you have one, it makes life easier for basting and you'll be doing lots of that)
What you do:
1. Let your turkey sit on the counter for a couple hours so that he's at room temperature when you're ready to cook him
3. Preheat over to 425 degrees F
4. Cut off wing tips and reserve them for the giblet gravy you'll learn about next week. Remove wish bone (makes carving easier)
5. Stuff the neck end of bird with a whole onion, thyme or sage, whole garlic bulb (no need to remove skin), butter and season
6. Tie up the bird so the wings are tight to body using twine (this is optional - I didn't bother)
7. Rub the bird down with the melted butter (all over)
8. season well with salt & pepper and place in a roasting pan (not too big, not too small)
9. Roast turkey in over for 20 minutes
10. **Reduce heat to 350 degrees
11. Roast for appropriate amount of time (use chart below to figure out timing - BE PRECISE) and be sure to baste the bird every 20 minutes
12. Meat thermometer should read 160 degrees when inserted in thickest part of thigh
13. Remove bird from roasting pan, tent with aluminum foil for a minimum of 20-30 minutes (this is important too - don't skip it)
14. Remove all the inside bits of herbs, garlic and onion and carve the sucker
15. GOBBLE GOBBLE
Basting is most important, don't try to take the easy route out and not baste. Have I made myself clear, BASTE. Set your timer and baste baste baste.
If you find your bird tanning too quickly slap a piece of aluminum foil over him while he's roasting - this will help him keep his tanning under control.
10-14 lb/4.5-6.5 kg 18 minutes per 1 lb/500 g
over 14 lb/6.5 kg 16 minutes per 1 lb/500 g
Don't mess with the temperature or times - trust me this is a fool proof method.
a turkey (Trev was organic and fabulous but you pay for fabulousness; Randy was an avg kind of guy who came frozen and cheap. Organic is definitely better but do what works for your budget)
whole onion (just cut ends off)
fresh thyme or sage
garlic bulb
1/4 cup melted butter
salt & pepper
Roasting pan big enough for your bird (use the rack if you have one, it makes life easier for basting and you'll be doing lots of that)
What you do:
1. Let your turkey sit on the counter for a couple hours so that he's at room temperature when you're ready to cook him
3. Preheat over to 425 degrees F
4. Cut off wing tips and reserve them for the giblet gravy you'll learn about next week. Remove wish bone (makes carving easier)
5. Stuff the neck end of bird with a whole onion, thyme or sage, whole garlic bulb (no need to remove skin), butter and season
6. Tie up the bird so the wings are tight to body using twine (this is optional - I didn't bother)
7. Rub the bird down with the melted butter (all over)
8. season well with salt & pepper and place in a roasting pan (not too big, not too small)
9. Roast turkey in over for 20 minutes
10. **Reduce heat to 350 degrees
11. Roast for appropriate amount of time (use chart below to figure out timing - BE PRECISE) and be sure to baste the bird every 20 minutes
12. Meat thermometer should read 160 degrees when inserted in thickest part of thigh
13. Remove bird from roasting pan, tent with aluminum foil for a minimum of 20-30 minutes (this is important too - don't skip it)
14. Remove all the inside bits of herbs, garlic and onion and carve the sucker
15. GOBBLE GOBBLE
Basting is most important, don't try to take the easy route out and not baste. Have I made myself clear, BASTE. Set your timer and baste baste baste.
If you find your bird tanning too quickly slap a piece of aluminum foil over him while he's roasting - this will help him keep his tanning under control.
Turkey Roasting Temperatures and Times
Size Time
under 10 lb/4.5 kg 20 minutes per 1 lb/500 g plus 20 additional minutes
under 10 lb/4.5 kg 20 minutes per 1 lb/500 g plus 20 additional minutes
10-14 lb/4.5-6.5 kg 18 minutes per 1 lb/500 g
over 14 lb/6.5 kg 16 minutes per 1 lb/500 g
Don't mess with the temperature or times - trust me this is a fool proof method.
3 comments:
Hey J.
I can't wait for my
"turn to try turkey".
I have a good list of names.
They are:
Herman, Randall, Ralph, Bubba,
Jocko, Sonny, Biff and Winthrup just to name a few.
I have girls names to but I don't think turkeys are female...are they?
Anyway,You make a good turkey (going by the picture) and you do me proud.
The Mommie
PS I assume that you cook the turkey naked with no cover?!?
A lovely list mom BUT I'm sorry to have to be the one to tell you this: you can't have a list of turkey names prepared in advance. You must meet the bird and then let the name come to you - it's a spiritual thing. ;)
No covering the bird unless he tans too quickly and then its just with a piece of foil (last line of the recipe).
I take it this means you would like turkey for easter rather than ham? No problem!
Yes, I see what you mean. But it doesn't hurt to keep a name list in the back of your brain or blog.
You never know when you need one for a new tire iron or vaccume.
Like your bike...how is Hilda anyways?
As for turkey for Easter, it sounds good.
When are we having it and is it at your place?
I know we touched on the topic but as usual I don't remember what was decided. Please let me know. And what am I making?
Mom
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