One: Choose the size.
Allow 1-2 pounds per adult for turkeys over 12 pounds.
Two: Thawing the Turkey.
Allow 24 hours in the refrigerator for every 5 pounds of turkey, so a 15 pound turkey will take 3 to 4 days to thaw. You can also thaw the turkey under cold running water, not warm, changing the water every 30 minutes and allowing 30 minutes per pound to thaw.
Three: Cleaning the Turkey.
Don’t rinse the turkey because bacteria can spread around the kitchen. Instead, thoroughly pat dry the turkey with paper towels. Don’t forget to remove the gizzard packet before stuffing the turkey.
Four: Stuffing the Turkey.
Never stuff your turkey ahead of time. It should be stuffed when it's ready to go into the oven the stuffing should be spooned light lean into the turkey’s body cavity and neck cavity. Do not packet they internal temperature of the turkey must reach 165°F and if the stuffing is too lightly pat the interior won’t get hot enough.
Five: Carving the Turkey.
- Step one: Place the turkey on a large cutting board.
- Step two: Remove the leg portion by pulling the drumstick away from the body and cutting the joints between the thighs and the body.
- Step Three: Half the turkey by slicing down the middle and carving the breast away from the breast bone and the rib cage.
- Step four: Slice breast half in half pieces across the grain, if desired cut the wings off by cutting at the joints.
ROAST TURKEY RECIPE
Ingredients
- 1 Tbs paprika
- 1 1/2 Tsp garlic powder
- 1 1/2 Tsp onion powder
- 1 Tsp cayenne pepper
- 1 Tsp dried thyme
- 1 Tsp salt
- ½ Tsp freshly ground black pepper
- 1 turkey, giblets removed, washed and dried
- Extra-virgin olive oil, for drizzling
- Fresh thyme, for garnish
Directions
Spice Rub: Mix the paprika, garlic powder, onion powder, cayenne pepper, 1 tablespoon salt, 1 1/2 teaspoons black pepper and dried thyme, in a bowl. Sprinkle the spice rub inside the cavity and top of the bird. Slide your fingers between the skin and massage part of the rub onto the meat under the skin. Place the turkey on a tray and cover. Refrigerate overnight or up to 24 hours so the flavors can infuse.
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