How to Roast A Turkey From Cooking TF.com's Real Food Holidays Roasting a turkey is very similar to baking a chicken. Don't let it intimidate you, the principles are the same, it's just the size and timing that are a little different. This tutorial will help you, step-by-step, to have your turkey turn out tender and juicy. The keys to your best turkey are • Make sure the bird is completely thawed. • Brine the bird in a salt and sugar solution. • Tuck down the wingtips for a pretty presentation. • Use ghee if you aren't intolerant to dairy due to the higher initial roasting temperature, • Use a probe thermometer to know just when to pull the turkey out of the oven • Allow the bird to rest before carving so you won't loose the juice out of the meat. Pick Your Turkey If you're serving guests or you want planned leftovers, you will want to make sure the size turkey you order or purchase will feed everyone. I like to plan about one pound of whole turkey for each person, taking into account both white and dark meat. If you will only be eating the white meat for the holiday meal, you will need to purchase a larger bird. Size Turkey to Purchase for Your Number of Guests Weight 4 to 8 pounds 8 to 12 pounds 12 to 16 pounds 16 to 20 pounds 20 to 24 pounds With leftovers 6 10 14 18 22 Without leftovers 8 13 18 24 29 Thaw Your Turkey It is very important that you make sure your turkey is completely thawed before you begin cooking or it can roast unevenly, resulting in some meat being over-done and dry and other areas being raw or under-cooked. If you are cooking a turkey larger than 16 pounds, I strongly recommend you do cold water immersion thawing instead of thawing it in the fridge. To thaw by immersion, place a clean, empty 5-gallon bucket into a bathtub and place the still-wrapped turkey into the bucket. Position the bucket under the faucet and then place a clean weight (I use a brand-new, scrubbed brick in a ziplock bag) on top of the turkey so it will stay under the water through the thawing process. Fill the bucket with cold water and turn down the water to a drip so that a very small but steady stream of cold water is flowing into the bucket all the time. Leave the drip on for the recommended amount of time in the chart. To ensure that the bird is thawed, I always leave it in the cold water drip for the maximum recommended time. Copyright 2012 Cooking Traditional Foods. All rights reserved. Page 1 of 6 If you are doing a turkey breast alone and it will fit in a stock-pot and the stockpot will fit under your faucet in your kitchen sink, you can do that instead. This works especially well with whole chickens, too. I allow an extra day for thawing in case the bird needs to do a last bit of thawing in the fridge. When the immersion time is up, I drain the turkey well, transfer it to a leakproof container and place the bird on the bottom shelf of the fridge to keep it cold until time to brine or cook. At this time, it's a good idea to take a look at the roasting time recommendations included towards the end of the article to have an idea of how long your turkey should cook, so you know approximately what time you should start it. Turkeys take a lot longer to cook than most people realize, so you want to make sure you allow plenty of time so dinner isn't late. Thawing Time Turkey thawing time for the refrigerator: Weight Days to Allow for Thawing Turkey 4 to 8 pounds 1 to 2 days 8 to 12 pounds 2 to 2.5 days 12 to 16 pounds 2.5 to 4 days 16 to 20 pounds I recommend immersion thawing instead. 20 to 24 pounds I recommend immersion thawing instead. Turkey thawing time for cold water immersion: Weight Hours to Allow for Thawing Turkey 4 to 8 pounds 1 to 2 hours 8 to 12 pounds 4 to 6 hours 12 to 16 pounds 6 to 8 hours 16 to 20 pounds 8 to 10 hours 20 to 24 pounds 10 to 12 hours Brine Your Turkey Brine is the first trick to the juiciest turkey you've ever tasted. Here's two of my favorite recipes for poultry brine. When the brining is done, pull the bird out of the brine and dry it thoroughly before proceeding with any baking, roasting or deep frying recipe you would like. Brine for a Small Bird This works great for one chicken or a small turkey breast. Double the amount for two chickens or a larger whole turkey. Your chosen bird ½ tsp peppercorns 1 lemon, quartered Copyright 2012 Cooking Traditional Foods. All rights reserved. Page 2 of 6 ½ gallon water ¼ cup salt 2 Tbs rapadura, sugar or another solid sweetener Place the bird into a stock-pot or other container that will fit in your fridge with the lid on. Make sure there's a little room to spare above the bird. Place the peppercorns in with the bird. Squeeze the lemon over the bird and place the rind into the cavity- this keeps it from floating during the brining process. Cover and set aside. In a saucepan, combine some of the half-gallon of water with the salt and rapadura. Whisk until dissolved, or heat briefly, just until the rapadura dissolves. Remove from the heat and pour back into the half-gallon of water, stir well and allow it to cool completely. Once cool, the brine solution can be poured over the bird until it is completely covered. Make sure your bird isn't floating due to air trapped in the cavity. Cover the pot and place it in the fridge for 8-12 hours. Rinse thoroughly, pat dry and cook by any method you choose. Big Bird Brine This recipe creates enough brine for a 12-15 lb turkey, depending on the size of the stock-pot you are using. Tall and just wide enough to fit your bird will minimize the amount of brine that you need. 7 quarts water 3 cups apple juice 5 oranges, quartered 1½ cups kosher or sea salt 1½ cups rapadura 1 Tbs black peppercorns 4 sprigs rosemary 6 sprigs thyme 2 lemons, quartered Your chosen bird Warm some of the water and dissolve the rapadura and salt. Cool to room temperature and add the remaining ingredients (squeeze the citrus as you add it). Place into a non-reactive container like a stockpot. Rinse the turkey breast and place into the brine. Cover and refrigerate for 12 to 24 hours. Rinse thoroughly, pat dry, and cook by any method you choose. If you need more brine, such as when doing a larger whole turkey, you can use ½ cup salt and ½ cup of rapadura for every extra gallon of water. Copyright 2012 Cooking Traditional Foods. All rights reserved. Page 3 of 6 Roast Your Turkey Gather: A roasting pan, with or without a rack. A 9x13 will work for smaller birds, a turkey breast or a chicken A probe thermometer that is oven safe aromatics of your choosing- an onion, a piece of citrus, some fresh herbs. Ghee, butter or coconut oil Sea salt Aluminum foil Your brined turkey, ready for roasting First, place an oven rack on the lowest slot in your oven, and remove the other rack from your oven. Preheat your oven to 400 degrees (450 if you are using ghee). If you are roasting a whole turkey, you will need a roasting pan or other pan large enough to accommodate a whole bird. For a breast alone, you can use a 9x13. If you wish to forgo the aluminum foil to prevent over-browning, you will need to use a covered roaster. If you have a roasting rack and wish to use it, that will work well. I haven't been able to find a rack to fit my equipment that isn't non-stick, so I forgo it. Using a rack will allow the juices to drip off, with the bottom of the bird having an opportunity to brown as well as the top. Then, we need to work with the turkey. Dry it thoroughly and transfer it to the baking pan, breast side up. If you aren't sure which side is the breast, find the wingtips- they point towards the breast. Let me emphasize this again. It is important that the bird be dry because if there is excess moisture, the bird will steam instead of roasting, and will brown unevenly. If you are making a whole turkey, sweep the wingtips over the breast, up to the neck and tuck the wingtip under the neck until it stays put. If you leave the wingtips sticking out, they will brown, then burn before the turkey is done and it doesn't make for a pretty presentation. Regardless if you're roasting a chicken, a turkey, or any other type of poultry, I always recommend you tuck the wingtips under the neck to avoid over-browning. Then we check the cavities. Some farmers/processors place the organ meat or a packet into one of the two cavities. You will need to carefully check both. Most people only think to check one cavity, the main body cavity, and they don't realize the neck must be checked, too. Especially in commerciallypurchased turkeys, it's common for the organs to be placed in the neck cavity as sometimes the body cavity is used for a gravy packet. Sometimes the organs are in the body cavity but the turkey neck is too long to fit, so they place it in the neck instead. In my years of teaching cooking, I've gotten many puzzled Thanksgiving morning phone calls and Facebook messages looking for the missing organs, and known many more women who were embarrassed at the table while carving the bird in front of family when the missing organs were located. If your turkey came from a local farmer, I recommend you ask at pick-up if you're new to roasting turkeys so you know exactly what to expect and where. Check the body cavity and the neck cavity. Usually with the neck, there is a lot of excess skin to work around to see if it is empty. After checking the cavity, tuck the skin back down under the bird. Copyright 2012 Cooking Traditional Foods. All rights reserved. Page 4 of 6 Next, we want to stuff the body cavity with aromatics to help infuse additional flavor into the meat. This step is optional, but it does give a better taste. You can use a whole orange, an onion, fresh herbs such as rosemary, thyme or sage, or a combination. Cut the onion or orange into wedges before inserting. Slid them into the cavity of the bird. Next, we want to coat the bird with fat and sprinkle on the spices. Personally, I coat with ghee or coconut oil and sprinkle on salt. However, some people do like to use other spices such as a poultry seasoning mix. I do not recommend butter as your fat. It will begin smoking at 250 to 300 degrees, and you'll wind up with some burning and you can't make gravy with the drippings or add it to your stock pot. If you want the butter flavor, use ghee as it has a high smoke point of 485. Schmaltz can also be a good option if you have any available from making chicken stock- its smoke point is 375. You can use coconut oil to accommodate someone with a dairy intolerance who can not tolerate ghee. I do recommend, if at all possible, that you use ghee and start at 450 degrees, as it creates better browning on the breast. I use 2-3 tablespoons of melted fat for a breast or 4 tablespoons for a whole bird, and about 1 tablespoon of salt. Pour on the fat and make sure the bird is completely coated, the sprinkle over the salt. Next, if any juices remain in the bottom of the pan, soak them up with a paper towel and discard it with the packaging. The excess liquid will interfere with browning, creating steam instead. One of the two biggest tricks to getting a turkey to turn out moist and juicy is a probe thermometer with an external temperature gauge that will beep when it hits the target temperature you set. You don't have to guess when it is done, you will know when the turkey is ready to come out of the oven because the thermometer will alert you. Meat that goes over its target temperature for doneness will become progressively drier, eventually hitting the shoe leather stage. Meat can overcook quickly, especially breasts or smaller turkeys. While roasting time charts are approximates, each bird cooks differently and free-range turkeys cook faster than conventional ones. If you don't use a thermometer, you can wind up with dry, flavorless meat or you can carve your turkey in front of guests, only to be embarrassed by under-done meat that must go back in the oven while everyone sits around, eating side dishes. Take a probe thermometer that is meant for oven use up to 400 degrees and insert it into the thickest part of the breast if you are doing a turkey breast. If you are doing a whole bird and no one in your family eats the dark meat at the holiday meal, put the thermometer into the breast. You can then pick off the dark meat and use it in recipes where it is heated so it will be cooked through before eating, such as turkey pot pie or a soup. If your have any family that eats the dark meat, you will want to insert the probe thermometer into the thickest part of the thigh. No matter where you place the thermometer, it is important that the thermometer not touch bone, because it will give you an inaccurate reading. Personally, we eat the breast for the holiday and use the dark meat later in cooked dishes, because if you cook the dark meat to doneness, the breast will be drier. Finally, if you aren't using a roaster with a lid, we need to fashion a tent to protect the breast from overbrowning while roasting. Take a length of aluminum foil that is a little more than twice as wide as the Copyright 2012 Cooking Traditional Foods. All rights reserved. Page 5 of 6 breast and fold it in half to make one piece that is wide enough to cover the breast. Press it over the breast, forming it to the correct shape, then remove it and set it aside. If you need it later, you now have it. If you wish to avoid the aluminum foil, then you will need to use a covered roaster instead. Place the uncovered turkey into the hot oven and roast it for 20-30 minutes. Then drop the temperature to 350 degrees. If you use an unrefined or virgin coconut oil, it will begin smoking once it reaches 350 degrees, so I recommend that you stay in the kitchen and keep an eye out. Drop the temperature to 350 early, if needed. Once the temperature is down to 350, the bird will need to cook for a while. Keep an eye on the breast, and when it begins looking brown, place the foil over top or place the cover on the roaster and return the turkey to the oven. Roast until your thermometer alerts you that the breast is 160 degrees. Your target temperature to be done is 165 and carry-over heat after you remove the bird from the oven will raise the meat at least another five degrees, bringing you up to the target temperature. Approximate roasting times are below. Roasting Time For an unstuffed turkey that is completely thawed. Free-range turkeys cook quicker. An accurate thermometer is critical to getting the meat to come out moist instead of dry from overcooking or under-done. 4 to 8 pounds 1½ to 3¼ hours 8 to 12 pounds 2¾ to 3 hours 12 to 14 pounds 3 to 3¾ hours 14 to 18 pounds 3¾ to 4¼ hours 18 to 20 pounds 4¼ to 4½ hours 20 to 24 pounds 4½ to 5 hours Once the turkey is out of the oven, you can remove the foil. The meat needs to rest to allow the juices to redistribute; this is the second trick to achieving a moist, juicy turkey. Do not remove the thermometer or cut the turkey during the resting period or all of those lovely juices will spill out instead of going back into the meat, resulting in a dry bird, even if you did hit the right target temperature. I recommend a minimum of 20 minutes or resting, but if you allow it to rest for 30 minutes, it will still be plenty warm and you will have further minimized the fluid loss. Carve the turkey and it's time to eat! Save the bones and make stock so you have a nice turkey soup after Thanksgiving. You make turkey stock the same way you make chicken stock. It's easy to make and full of flavor. From our family to yours, may you have a happy and blessed holiday season. Copyright 2012 Cooking Traditional Foods. All rights reserved. Page 6 of 6
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