The best Thankgiving dinner ever!
If you want to make the very best holiday turkey there are a
few key things to pay attention to:
First, place the turkey, ***-side up, on a roasting rack
set in a disposable roasting pan. The rack will keep the turkey from frying in
its own juices, and the disposable pan will save on cleanup.
Preheat your oven to 450°F. Brush the outside of the turkey with some olive oil
and place it in the oven. The oil, along with the high heat, seals in the
bird's natural juices. Roast the turkey for 20 minutes, then reduce the
temperature to 350°F. Tent a piece of aluminum foil over the *** to prevent
excessive browning.
Baste the bird with pan juices or chicken broth every 15 minutes and continue
to cook until done (about 10 to 15 minutes per pound). Add an additional 5
minutes per pound if the turkey is stuffed. Sometimes as little as 10 minutes
per pound will result in the juiciest turkey.
Do not season the turkey until the last 30 minutes of cooking. Salt draws out
moisture, so seasoning toward the end of roasting time will reduce drying.
When the turkey is cooked, its temperature should read 180°F. Do not rely on
plastic doneness indicators or leave-in thermometers -- neither are substitutes
for instant-read thermometers, which, when inserted into the thigh meat, will
take a quick and exact reading. If you don't have a thermometer, make an
incision in the skin between the thigh and ***. The juices should run clear
with no trace of pink.
When the turkey is done, remove it from the oven and let it sit for at least 15
minutes; this will make it easier to carve.
Still Hungry?
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Leftovers, whaddya do??
What do you like to do with the leftovers...
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