Simply Turkey Basics
Everyone could use basic tips and tricks for that Thanksgiving Bird. If your a new cook just making her/his first turkey or a seasoned pro…tips and reminders are good to have around on turkey day!
Buying Mr. Tom Turkey
- Plan on 1 to 1 1/2 lbs of turkey per person
- Buy a fresh or frozen bird; choose from self-basting, natural, free-range, kosher or organic
Thawing
- Plan on buying your fresh turkey (not frozen) a day or two before Thanksgiving (plan ahead and order)
- If buying frozen, purchase the weekend before Thanksgiving, set unwrapped turkey on foil lined cookie sheet in the refrigerator and allow to that until Thanksgiving Day. Thawing time: 24 hours per 5 lbs.
- To thaw the same day, submerge the wrapped bird in a cooler of cold water for 30 minutes per pound. Change the water every 30 minutes. **That would be 5 hours for a 10 lb turkey**
Brine that Bird
- Use 3/4 C Kosher Salt for every gallon of water needed to cover the bird. Refrigerate the turkey in the brine for at least 8-12 hours.
- Flavor your brine with: 1-2 C of juice, beer, spirits, apple cider, etc.
- You can also add herbs and spices
- Don’t brine kosher or self-basting turkeys
Preparing Your Turkey
- If you brined your turkey, rinse it inside and out with cold water
- Remove the giblets and neck, reserve for gravy
- Set the bird breast side up on a rack in a roasting pan and pat the skin dry with paper towels (this step helps the butter, spices, etc to adhere)
- For extra-crispy skin, refrigerate the turkey uncovered, overnight
- After you have prepped your turkey with your favorite recipe, tie the legs together with twine, tuck in your wings and allow the turkey to stand for 30 minutes at room temperature (while your oven preheats) before you roast
Cook that bird
- Plan on about 20 minutes per pound, cooking time
- Tent with foil if bird gets too brown
- Check for done-ness with a meat thermometer; thigh meat should register 165
- Let rest for 30 minutes before carving (allows the juices to be absorbed by the meat so it will NOT be dry)
Carving
Step 1
Place the bird breast-side up. Slice the skin between the legs and body; using a fork, pull the legs away from the body until the joints pop. Cut the joints to remove each leg.
Step 2
Separate the drumsticks from the thighs: Locate the joint in the middle of each leg and cut through it.
Step 3
Pull the wings away from the body and cut through the joint to remove the wings.
Step 4
Remove each side of breast meat by slicing downward along the top breastbone, following the curve of the body. Place each breast on a cutting board and slice against the grain.
Carving directions courtesy of Food Network-for more info and help on Turkey Day go HERE
Recipe Time!
Citrus-Cider Turkey
Adapted from Everyday Food Picture Source
Ingredients
- 1 Whole Turkey (12-14 lb) thawed, giblets & neck removed
- 1 TBSP fresh thyme leaves, finely chopped
- 1 TBSP lemon zest, grated + 1/2 C. Lemon Juice (from 4 lemons)
- 1 TSP orange zest, grated + 1 C. orange juice (from 2 oranges)
- Sea Salt & Ground pepper
- 2 Celery stalks, cut into thirds
- 2 Carrots, cut into thirds
- 1 Yellow onion, large, cut into 6 wedges
- 4 1/2 C stuffing, your favorite recipe
- 1/4 C. Paprika, divided
- 2 C Apple cider
- 1 Stick butter
- 2 C Chicken broth, divided, homemade
- 5 TBSP flour
Instructions
- Pat turkey dry with paper towels. Tuck wing tips under and place on a roasting rack.
- Combine thyme, lemon and orange zests, 2 TBSP plus 1 1/2 tsp salt, and 1 1/2 tsp pepper...sprinkle ALL over and under and in your turkey.
- Refrigerate uncovered overnight or at least 8 hours.
- Bring turkey to room temperature - 1 hour.
- Preheat oven to 425, remove rack and turkey from pan, discard accumulated liquid.
- Add celery, carrots, onion and 2 C water to pan.
- Wipe any remaining rub from inside of pan.
- Loosely fill large and neck cavities with your choice of stuffing.
- Tie legs together with twine and evenly sprinkle turkey with 2 TBSP Paprika.
- Place in oven, reduce temp to 375 and roast 25 minutes.
- Meanwhile in a small saucepan; bring orange and lemon juices, cider, butter and remaining 2 TBSP paprika to a simmer over medium heat.
- Baste turkey with cider-citrus mixture, keep remaining mix warm over low heat.
- Continue roasting and baste every 25 minutes.
- Tent turkey with foil if it gets too brown.
- Turkey is done when internal temperature is 165 in the thigh (approx 2-2 1/2 hours)
Big, Brined Herby Turkey
Recipe adapted from Anne Burrell
Ingredients
- 1 12-15 lb. Turkey, fresh or defrosted
- 2 Onions, quartered
- 2 Carrots, large dice
- 3 Celery ribs, large dice
- 1 Whole Garlic bulb, whole
- 1 small bunch fresh Rosemary
- 1 small bunch fresh Sage
- 2 sticks butter, room temperature
- 2 TBSP finely chopped Rosemary
- 2 TBSP finely chopped Sage
- Sea Salt or Kosher Salt & Ground Pepper
Instructions
- The night before you roast your bird, rinse and pat dry.
- Make your herb butter:In a small bowl combine softened butter, herbs, salt, mix thoroughly.
- Carefully lift the skin and massage in the butter mixture under the skin, on top and all over.
- In your roasting pan combine half of the carrots, celery and onions. (makes for good gravy)
- Put remaining vegetables, garlic, herbs, in the cavities of the bird.
- Tie legs together.
- Put turkey on top of veggies, in refrigerator, uncovered, overnight.
- When ready to roast, take out turkey and bring to room temperature for about 20-30 minutes.
- Pour some wine in the bottom of the roasting pan.
- Preheat oven to 450, put the turkey in this screaming hot oven for 35-40 minutes.
- Reduce heat to 350, baste with pan juices every 25 minutes.
- Tent the turkey if it starts to get too brown.
- Remove turkey from oven when thigh temp is 165.
- Transfer to platter, cover with foil and let rest for 30 minutes before carving.
- Use pan juices for gravy!
Notes
Most of the time is due to Mr. Tom sitting in the refrigerator. Total active cooking/prep time is about 3 1/2 hours.
This article is hopping around the following Blog Hops:
Homestead Barn Hop, Wildcrafting Wednesday, From the Farm Fridays, Simple Saturdays Blog Hop, Simple Life Sunday Blog Hop.
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Nothing in this post is to be construed as medical advice, simply a sharing of things that have worked for me & my family. If you have any symptoms of serious illness, taking medication, pregnant or nursing, or have never worked with herbal materials or essential oils before, please consider consulting a medical professional before use. I am unable to offer advise for your particular medical situation; please ask your Doctor, Nurse Practitioner or Naturopath for further guidance. The statements made here have not been approved by the Food & Drug Administration. These statements are not intended to diagnose, treat, cure or prevent disease. This notice is required by the Federal Food, Drug & Cosmetic Act.
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