The 4th Thursday of November is National Turkey Day!
Apparently, every nation has its own distinctive way to cook this International favorite. In recent years, I have been introduced to a couple of new ways to cook this wonderful bird.
- I’ve always placed it into my roaster with the breast up, but now I see that the breast is more moist, if it’s placed breast side down.
- Next, I was shown how to brine the bird, and I’ve found, this too, is a way to impart more flavor, and it cooks more quickly.
- Sometimes, if serving a large number of dinners, you might purchase a very large bird, 20 plus lbs, but I’ve found that the quality & tenderness of smaller birds is worth roasting 2 smaller turkeys, and you get more legs, thighs & breasts.
- You should cook or freeze turkey or poultry, in general, within 2 days of purchase, and it will be safe to eat for several months, but for maximum flavor & texture, cook it within a month.
- Some diners enjoy the stuffing more than the actual turkey meat – to each his own. Make more stuffing than that which fits inside the turkey & cook separately in a baking dish with a lid.
How to Roast Turkey:
Here’s what I’ve traditionally done. I like to use a bird of about 15 lbs.
- Preheat my oven to 350 degrees F.
- Rinse, pat dry & remove giblets & stuff your bird.
- Simmer the giblets separately until they’re tender. We eat the liver as a snack, and the rest of the giblets go into the mushroom gravy.
- Massage 1/2 cup softened butter all over the skin.
- Salt & pepper inside the cavity before stuffing.
- Salt & pepper very lightly outside, and lightly sprinkle with poultry seasoning and/or gumbo file, if desired. This is how my Kimmy does it, below.
- Begin roasting and after 10 min, reduce the oven heat to 325 degrees F. Roast 15 – 20 min per lb, basting with butter often.
- When the internal temperature reaches 175 degrees F, remove it from the roasting pan and allow it to rest about 10 – 15 min.
- Remove the stuffing & keep warm while you carve the turkey.
- The roasting pan will have lots of beautiful brown bits – the makings for a wonderful gravy. Make your gravy.
National Turkey Day will be that much more enjoyable when using these tips to roast a gorgeous Holiday turkey.
Thanks for checking me out on Cooking with Kimberly. Please check out my blog too:
I hope you enjoy these Turkey Tips on Cooking with Kimberly. Until next time…
Be a Champion in Your Kitchen & Eat Deliciously!
- How to Stuff a Turkey for Roasting + Video
- How to Prepare a Turkey for Roasting + Video
- How to Roast the Most Delicious Traditional Holiday Turkey
- How to Cook Turner Family Poultry Stuffing
- How to Roast a Turkey Quarter