Ahh the roast Turkey – It’s always a stress but it doesn’t have to be! Firstly start with a quality Turkey from Budd’s and follow these steps to wow your family and friends!
If you think a juicy, perfectly cooked turkey is difficult for the home cook to achieve think again.
Following these 5 basic rules, you will guarantee a moist, delicious, and beautiful turkey every time.
Don’t Stuff the Turkey!
Cooking your stuffing inside the turkey is a bad idea for several reasons. Due to the shape of the cavity, the stuffing may not cook evenly, and except for the small amount that sticks out of the end, it doesn’t get all browned and crusty.
Even more importantly, by the time the centre of the stuffing is cooked to a safe temperature, parts of the turkey will be overcooked and dry. If you want that classic look, simply spoon the stuffing (cooked separately) into the cavity when you bring the turkey to the table.
Season the Turkey Inside, Outside, and Under the Skin
No matter what herbs and spices you decide to use, the best way to get tasty turkey is to generously season it everywhere possible. Generously rub salt and pepper inside the cavity, along with whatever other herbs and spices you’re using.
You can also push seasoned butter or olive oil under the skin of the breast, and around the thighs. You can use your fingers, or push a thin silicone spatula under the skin to separate it from the meat. This not only flavors the turkey but also helps keep it moist and juicy.
Lastly, rub the outside skin of the turkey with butter or oil, and season with salt and pepper. This triple application of flavor will mean an end to bland birds.
Keep the Wings Tucked, Legs Tied, Breasts Covered
A properly prepped turkey will go a long way to ensure successful roasting. These 3 steps are fast and easy but make a huge difference.
Pull the wing tips forward and tuck them under the breasts so they don’t burn. This also keeps the turkey sitting nice and straight.
After seasoning, tie the legs together with kitchen string or dental floss (plain, not minty fresh). This important step will ensure even cooking and a beautifully shaped turkey.
Loosely cover the breasts with a piece of foil. This will help keep the turkey moist and prevent the breasts from getting too brown. Remove the foil for the last hour of roasting to brown the skin.
Cook Low and Slow
Leave the turkey out for 1 hour before roasting to take the chill off. Cut 2 carrots, 2 sticks of celery, and 1 onion into large chunks. Place on the bottom of your roasting pan. Place the turkey, breast-side up on top of the vegetables.
Add about 5cm of liquid (water or stock) to the roasting pan. This will keep the oven moist and the turkey juicy. This aromatic liquid can be used to baste the turkey while it cooks.
Roast at 170 C for approximately 30 – 40 minutes per KG. This is just an estimate; use a meat thermometer to get a perfect doneness.
Remove the turkey when it reads 74C in the thickest part of the thigh meat.
Related posts
Cooler Weather = Low’N Slow Beef Cheeks
As it starts to get cooler low n slow cuts like these Bass Strait Beef Cheeks are just the ticket. Season and sear to well browned then slow …
