By following these five basic rules a moist, delicious and beautiful Turkey is guaranteed at all times. Go with confidence, joy and knowledge that since the cooking Turkey, you do not have to wash all the dishes!
Overload Turkey - Turkey will not be stuffed - Turkey Do not mention stuff?
- Dress your kitchen stuffing inside Turkey is a bad idea for several reasons. Due to the shape of the cavity filling can not cook evenly, and except for the small amount that leaves the end, not all golden brown and crispy get. What's the joke that is not golden brown and crispy on the top?
- More importantly, if the center of the filling is cooked turkey parts to a safe temperature overcooked and dry. If you want the classic look, just spoon the preparation (cooked separately) into the cavity when you bring Turkey closer to the table. Who knows?
Whatever the herbs and spices you decide the best way to make delicious turkey generously everywhere possible season. 20 pound turkey is a large amount of meat - a teaspoon of salt and pepper on top is not, it sprinkled do.
- Generously sprinkle salt and pepper into the cavity, so that other herbs and spices they use. This should only be carried out, as everyone will see laugh at you.
- You can also press the seasoned butter or olive oil under the skin of the breast and thighs. You can use your fingers or press a thin silicone spatula under the skin to separate meat. That does not just taste of Turkey, but also helps keep it moist and juicy.
- Finally, rub the skin on the outside of the turkey and season with butter or oil and season with salt and pepper. This triple application of taste spell the end for bland birds.
A turkey well prepared to go a long way in ensuring a successful roast, and a very attractive bird. These three steps are quick and easy, but make a big difference.
- Pull the ends of the front fender and place to avoid burning it under the breast. This also keeps the Turkey sits upright.
- After seasoning, tie the legs with kitchen string or dental floss (normal, without fresh mint). This important step ensures to cook, and a good turkey manner.
- Coat the breasts with a piece of paper. This will help to keep Turkey moist and prevent the breasts from to brown. Remove the film from the late roast with brown skin.
Cook (not too long) low and slow in a humid environment, aromatic Four
- Let Turkey an hour before grilling to colds. Cut two carrots, two stalks of celery and onion into large pieces. Place roast in the bottom of the pan. Show turkey breast on top of the vegetables.
- Share to approximately one-half inch of liquid (water or broth) into the pan. As a result, the furnace is kept moist and juicy turkey. These aromatic liquid, Turkey can be stapled during cooking (there is a discussion brush does not matter, but it's part of the tradition). Also gravy is even tastier if you intend to use the sauce.
- Roast at 325 degrees F for about 15-20 minutes per pound. It is only an estimate - Read to use a meat thermometer to cook perfect.
Remove turkey when it reads 165 degrees F. in the thickest part of the thigh meat. Here is a rough guide of the time to Turkey cooking at 325 degrees F. Roast USDA:
8.12 LBS March 2/0304 hours
12-14 LBS: 03.03 clock 04:03
14-18 LBS: March 3 / 4-4 1/4 hours
18-20 LBS: 4 / 4-4 1/2 hours
LBS April 20 to 24 1/2 to 5 hours
Let stand! Rested a turkey is a delicious Turkey
Well, if you follow the above steps, you are going in the most delicious, juicy turkey I've cut, but to stop !!! Sorry, did not mean to scare you, but you must leave Turkey rest for at least 20 minutes.
- Upon removal from the oven, cover with aluminum foil and to have your meals on the table (or a delegate of wine and glass) to get. Do not worry, it will not be cold; Cover turkey 20 pounds remain hot for more than 40 minutes, so no rush.
- Let stand is not only a time to the sauce, and the rest of the food to finish, but also allows Turkey to distribute juices, what is the secret, tender meat moist.
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