How to roast a turkey
How to roast a turkey
How to roast a turkey-all the tips and tricks needed to make a turkey full of flavor. Thanksgiving is great, but it is really suitable for any holiday.
You can’t resist the delicious turkey for Thanksgiving! Served with mashed potatoes, bread rolls, mung bean casserole and pumpkin pie, and you are ready! In addition, this turkey is very delicious and can be preserved and used as leftovers in many soups and casseroles.
Collection: Thanksgiving, Thanksgiving dinner ideas
Perfect roast turkey
Hello everyone! I’m Gina from Kleinworth & Co., and I’m back today to share my favorite Thanksgiving recipes. Have you ever thought about how to roast a turkey?
Today I’m going to share a recipe that I’ve taken a few years to perfect. But it’s easy now, we cook turkey feast several times a year!
When my husband and I spent our first Thanksgiving together, it was a disaster. We didn’t know what we were doing, and the meal failed. My parents are very nice and have no complaints at all. But my mission is to learn how to make the perfect roast turkey. Before we nailed the nails, only tried for a few years during Thanksgiving. But now we have been 20 years, turkey is the simplest part of the whole feast. Let me tell you how simple it is.
First of all-let’s talk about the size of the turkey to be purchased and the size of the thawed frozen turkey…
What size turkey should I buy for dinner? Count the number of people and plan to provide 1-1 ½ pounds of turkey for each person. 10 people plan to serve 10-15 pounds of turkey. If you are hosting a large group of people, consider cooking two smaller turkeys.
The best way to thaw frozen turkey
do not want Thaw in room temperature or hot water. Also, do not refreeze raw turkey. Having said that, you have a few options.
- in the refrigerator: Wrap the turkey in plastic wrap and put it in the refrigerator. Every 4-5 pounds allows 24 hours. After the turkey is thawed, it can be placed in the refrigerator for another 2 days before it needs to be cooked: a 12-pound turkey takes 36 hours to defrost.
- Cold water bath: Make sure the packaging is leak-proof or put the turkey in a leak-proof bag. Immerse the turkey completely in cold tap water. Depending on the size of the turkey, you can use a sink, a large cooler or even a bathtub. The water needs to be kept cold, so change the water every 30 minutes. It takes 30 minutes to defrost every 4-5 pounds: a 12-pound turkey takes 6 hours. The turkey is cooked immediately after thawing.
How to roast a turkey
This is how we do it (keep scrolling to see the different cooking times and temperatures). Trust us-it’s easier than you think!
First, you cut the vegetables and add them to the bottom of the pot. I also added apples because it has a wonderful flavor (cut in half, in the turkey and sprinkled around). notes – Be sure to use a baking tray with an overhead baking tray so that the bird is slightly higher than the liquid
Then you add your bird, which is filled with the same vegetables. I like to add butter between the skin and the meat to help the skin become brittle and give it a nice flavor.
Don’t forget to coat the whole bird with melted compound butter. I like to use my Italian garlic butter. I really don’t add any other seasonings at this point because I find them easy to burn. However, once we reach the glaze, there will be a lot of flavor. I bake it for a while (about 30 minutes) so that the skin starts to become crispy.
Depending on the size of your turkey, continue roasting for 2-2.5 hours (check the label for the exact cooking time for each size) and roast every 40-45 minutes.
Turkish cooking time
How long should i cook my turkey? To be 100% sure that your turkey is cooked, use a meat thermometer. When the bird reaches 165 degrees Fahrenheit, it is complete. The following will give you a rough idea of ​​how long it is expected to take:
- 10 – 18 pounds: unfilled 3-3.5 hours: filled 3.5-4.5 hours
- 18 – 22 pounds: 3.5-4 hours unfilled: 4.5-5 hours filled
- 22 – 24 pounds: unfilled 2-2.5 hours: filled 5-5.5 hours
- 24 – 29 pounds: 4.5-5 hours unfilled: 5.5-6.5 hours filled
Sure Insert the thermometer into the thickest part of the bird and make sure it is at least 165 degrees.
Turkey Glaze
Check the temperature near the end-once you reach at least 165 degrees in the thickest part of the turkey, it’s time to add the glaze.
Our glaze is made of molasses, Dijon mustard, garlic, pepper and salt. Stir the glaze ingredients to mix in a small bowl. Brush the turkey with the glaze, then return the turkey to the oven and cook for another 15 minutes without the lid to make the skin crisp.
Take it out and rest for 10-20 minutes before carving.
Turkey FAQ + Tips
What should I do if the top cooking speed is faster than the middle one? You definitely don’t want to end up with a burnt turkey. If your turkey starts to brown too quickly, cover the top loosely with aluminum foil. In addition, if the water droplets start to evaporate and become too dark, continue to add a tablespoon or two to the pot.
Important reminder: remember to let your turkey rest: After taking your turkey out of the oven, place the turkey under loose foil for at least 20 minutes before carving.
How do i store leftovers? Remove the meat from the bone. Store in an airtight container in the refrigerator for 3-4 days or freeze for 2-3 months.
What can the remaining turkey do? There are many options, but here are some of our favorites:
That’s it! I told you this is easy and delicious. The inside is moist, the outside is crispy and full of flavor. Your Thanksgiving guests will love this!
More Thanksgiving recipes:
Collection: Thanksgiving, Thanksgiving dinner ideas
Course main course
American cuisine
Preparation time 20 minutes
Cooking time 2 hours 40 minutes
Total time 3 hours
10 servings
Calories 603 kcal
Author Little Luna
- 1 turkey thawed
- 5-6 chopped stalks of celery
- 1/2 onion chopped
- 4-5 peeled and chopped carrots
- 2 heads garlic peeled
- 2-3 apples
- 2 cups chicken broth
- 6 tablespoons butter divided
- 3 tablespoons compound butter (such as Italian garlic butter)
glaze
- 1 cup molasses
- 2 tablespoons Dijon mustard
- 1 tbsp garlic diced
- 3 teaspoons black pepper
- 2 teaspoons kosher salt
Preheat the oven to 425 degrees
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Cut celery, carrots, onions and garlic, and add most of them to the bottom of the baking pan
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*Note-Be sure to use a baking pan with an overhead baking pan, so that the bird is slightly higher than the liquid
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Prepare the turkey by removing the added items (neck, offal, gravy pack)-without rinsing the turkey-leaving the tie on the leg-this helps to keep it together.
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Put the turkey in the prepared pan
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Stuff the leftover vegetables into the turkey
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Add an apple-cut in half, in the turkey
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Put the remaining apples (also cut in half) on the outside of the turkey
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Cut the butter into 1 tablespoon
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Carefully pull the skin away from the meat, then slide some butter between the skin and the breast
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Add chicken broth to the bottom of the pot
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Melt your compound butter and brush all over the turkey
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Bake in a preheated oven without a lid for 30 minutes
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Take out, apply, cover the tent with foil-return to the oven
Reduce heat to 375 degrees
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Continue roasting for 2-2.5 hours, depending on the size of your turkey (check the label for the exact cooking time for each size) roast every 40-45 minutes
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Check the temperature near the end-once you reach at least 165 degrees in the thickest part of the turkey, it’s time to add the glaze
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Whisk the glaze ingredients in a small bowl to mix
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Brush the turkey with glaze and return the turkey to the oven. Cook for another 15 minutes without the lid to make the skin crispy
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Take out and rest for 10-20 minutes before carving