When the bird thaws and roasts, fluids leak more readily from the damaged cells, drying out the meat. Smaller turkeys roast more evenly than large ones, so for feeding a crowd, two small turkeys are a better option. You can flavor a brine as well. Read here for more on the science behind brining. As it melts, it bastes the turkey and adds buttery flavor. Legs tied up tightly against the sides of the turkey take longer to roast, putting the breast meat in jeopardy of overcooking while the legs take their time.
For more on how to truss, watch our video. Placing the turkey, breast side down, on a V-rack for the first hour or so of roasting essentially allows it to baste itself. Any marks left by the rack will disappear once you flip the turkey over and finish roasting it.
Use a thermometer, either instant-read or probe-style, to monitor the temperature in the thickest part of the thigh be careful not to hit the bone. The intense heat of the oven forces the juices into the center of the bird, so after roasting, let the turkey rest for roughly 20 minutes enough time to make the gravy. Nice one! Thank you for sharing this post. Your blog posts are more interesting and impressive.
Already a subscriber? Unlike the brined turkey, which had a slightly spongy texture, the one that had only been salted was firm, meaty and smoothly dense. And though it was a bit too salty as prepared this first go-round, the underlying flavor of the turkey was amazing -- deep and full. Suddenly, my Thanksgiving menu plans took a turn. This was one serious bird. People sampled it, went thoughtfully quiet a minute and then grabbed for more.
The opinion of the panel was unanimous -- the Judy-ed bird, though it needed a bit of refinement to tone down the salt and crisp and brown the skin, was the clear winner. Though it was certainly moist, the flavor was pallid in comparison with the other birds; it tasted more steamed than roasted. To further refine the pre-salted turkey, we tried it again, this time reducing the salt, allowing only a tablespoon for every 5 pounds of bird. To improve the browning, we started roasting the bird at degrees for 30 minutes instead of degrees.
And we threw in one further wrinkle -- we brushed half of the bird with melted butter before it went into the oven to see what effect that had on browning and on flavor. The turkey was a glorious brown all over -- the side brushed with butter might have had a slightly more golden color but only ever so slightly and there was no difference in flavor at all.
The skin was nicely crisp. The white meat was only slightly less so. The problem with saltiness was solved. If anything, the breast meat could have used just a little more passed at the table for those of us with a salty palate. So next time, I might try upping the salt just a bit -- this is a recipe that will evolve over time. And, maybe best of all, you no longer have to wrestle that big bucket of brine-soaked bird out of the refrigerator.
Note: This is more a technique than a recipe. It makes a bird that has concentrated turkey flavor and fine, firm flesh and that is delicious as it is. But you can add other flavors as you wish. Minced rosemary would be a nice finishing addition. Or brush the bird lightly with butter before roasting. Wash the turkey inside and out, pat it dry and weigh it.
Sprinkle the inside of the turkey lightly with salt. Place the turkey on its back and salt the breasts, concentrating the salt in the center, where the meat is thickest.
Step 2. Carve the leg and thigh meat. Now you can pull the thigh away from the leg and cut on the joint to separate. Remove the thigh bone from the underside of the meat. With the skin-side up, cut into slices.
Step 3. Carve the breast meat. Cut alongside the ribcage to remove the breast and tenderloin in one large piece. Hold the skin in place as you cut into slices. For even more turkey carving tips and photos, read How To Carve a Turkey.
The whole process can get kind of messy, so we recommend carving in the kitchen before serving. Have your platter nearby, so you can add pieces as you go. BUT, you can always plan on the generous side so you DO have some extra turkey for next-day enjoyment.
Here are some of our favorite ways to keep the turkey party going. When the brining time is up, remove turkey from its bag or container and dispose of the water.
It takes a while! Stuffing from inside the turkey is often soggy. You always need more stuffing than is able to fit inside the turkey. Drizzle 2 tablespoons of oil over your turkey. Whole Turkey not stuffed Oven Temp. This feature is not available with your current cookie settings. But the USDA says you must cook a fresh turkey within two days of purchase or freeze it. A: Take the turkey out of the refrigerator and remove the wrapping. Remove the neck and giblets from inside the bird.
Thoroughly rinse the turkey, inside and out, with cold water. Pat dry with paper towels. Lift the wing tips up and over the back and tuck under the bird. Or tie them to the body with kitchen string. Place the turkey, breast side up, on a rack in a shallow roasting pan. The rack should be a least a half-inch from the bottom of the pan.
The pan needs to be shallow for heat to circulate properly around the turkey. Season the turkey cavity with salt and pepper. Tie the legs together with kitchen string. Brush the turkey with vegetable oil or rub with unsalted butter. Season the exterior of the turkey with salt and pepper.
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