There is always something delightful about the holidays, coming together as a family, spending time together, and obviously the food. There are lots of meals motioning everyone to dig in and drink. The signature dish for thanksgiving is a turkey. Many people have a hard time cooking a turkey. Regardless of their fine moral fiber, turkeys are known to be among the trickiest birds to cook. They are huge and weighty, and preparing them to a safe temperature can quickly dry it out. Methods like spat-choking and brining should be left out for skilled chefs.
Similar to all thanksgiving recipes, there are many options. There are different ways to vary the seasonings, cooking methods, and serving size. Today you will learn how to prepare it juicy and delicious, which will have everyone asking for more. But first, if desired, you can clean it, and then defrost it.
Cleaning the Turkey
If you must rinse it, and clean the cavity, begin by removing the dishes, sponges, dish towels, and other items from the sink region. Then cover these areas using paper towels. Put the roasting pan next to the sink.
Wash the sink using hot water and soap, rinse properly, and fill it with several inches of cold water. Even though the cavity is partly frozen, use the water to rinse it. Cold water is warmer than the frozen turkey. Trickle the water gently to avoid splashing. Ensure the water comes out on the other side of the cavity. If not, the giblets and neck may still be present.
That’s it! It is not necessary to rinse the rest of it. Hold the bird up so that it drains inside the sink and then place it back in the roasting pan. Do away with the paper towels, rinse the sink and its areas using hot soapy water then proceed.
If your bird is frozen, it is necessary to defrost it in the fridge. Place the turkey inside a deep roasting pan in the refrigerator to avoid any juices running out. Do not defrost it in the sink, to avoid the spread of any bacteria. Moreover, defrosting should be done several days before cooking it. Upon your turkey being wholly defrosted, you can prepare it for cooking using the recipe below. Allow it to be under room temperature after preparing it to achieve even cooking.
- Duration to prepare: 20 Min
- Duration for cooking: 3 hours
- Total time: 3 Hours 20 Min
- Serves: 15 – 20
- One tablespoon salt
- Two tbsp dried parsley
- One tablespoon lemon pepper
- Two tbsp rosemary (ground dried)
- Two tbsp thyme leaves, dried
- Two tbsp rubbed sage, dried
- One chopped onion
- Two chopped celery stalks
- One chopped carrot
- One orange, sliced
- One whole turkey (15 pounds), giblets and neck removed
- 750 ml champagne
- One can chicken broth, 14.5 ounce
How to Prepare
- Preheat your oven to 1750 C. Cover the turkey roaster with pieces of aluminum foil long enough to envelop the turkey.
- Mix the salt, lemon pepper, rosemary, parsley, sage, and thyme in a small bowl. Rub this mixture into the turkey`s cavity, then stuff the carrot, celery orange, and onion. If you want, you can tie it up and then put it in the roasting pan. Pour the champagne and chicken broth over the bird, and ensure some champagne gets into the cavity. Cover the top of the turkey using the aluminum foil and seal. Try to make sure the foil does not touch the breast and legs of the turkey.
- Bake the bird in the preheated oven for 2.5 to 3 hours till the bone isn’t pink anymore, and there are no juices. Uncover it, and then continue baking until its skin becomes golden brown, for an extra 30 to 60 minutes. When you place an instant-read thermometer inside the thigh close to the bone it should read 820C. Remove your ready turkey from the oven, then cover it using a double-sheet of aluminum foil and place it in a warm area for 10 to 15 minutes before you begin slicing it.
There are many ways to prepare turkey for thanksgiving for family and friends, but this is among the best and also the most straightforward way to cook it. Moreover, preparing turkey is thanksgiving tradition, why not follow this simple recipe which will leave your guest wanting more.