Families and friends come from miles around joining together for Thanksgiving. Some can cook and some can’t. How to prepare a turkey one might ask, well Generation X said, “Google it and buy it on line,” Generation Y/Millennium Generation said, “can we go thru the drive thru at McDonald.” Awww…. the Baby Boomer sighed and spoke with love, “go back to the basic.”
First you need your turkey; determine the size by the number of guess. You’ll need a roasting pan, roasting rack, heavy-duty foil and instant-read meat thermometer, plus something to help baste the bird like a bulb baster, cheesecloth, basting brush or large spoon. Your turkey will need to be defrosted and cleaned; remove giblets and neck to use for dressing and gravy.
1. You need a pan with a rack so the turkey can drain while cooking. Preheat the oven to 500°. Arrange the turkey, breast side up, on an oiled rack placed inside a roasting pan. Rub olive oil all over the turkey, then season with salt and pepper, including the cavity. Tuck the wing tips under the body. Stuff the cavity with seasoning, if using; tie the legs together.
2. Transfer the turkey to the oven and pour about 1 cup water into the roasting pan. Roast for 30 minutes, rotating the pan halfway through. Lightly oil one side of a sheet of heavy-duty foil large enough to cover the turkey breast; remove the turkey from the oven and tent the breast with the foil, oiled side down. Lower the heat to 350°; return the bird to the oven and roast, basting every 30 minutes with the juices in the pan and rotating halfway through, until an instant-read thermometer registers 165° when inserted into the inner thigh, about 2 more hours.
If all is well, you and your family will eat a nice juicy turkey for thanksgiving.
No comments:
Post a Comment