Last weekend, I roasted a turkey.
It was THE BEST turkey I have ever roasted.
Yes, if you’re wondering…
I am patting myself on the back still.
I used a handful of new methods that I think made a HUGE difference.
So, I thought I would share my turkey roasting tips with y’all.
After rinsing, removing gizzards and gravy bag and patting the turkey dry (very important)…
Start separating the skin from the breast meat, be careful not to tear.
This seems easy, but it can be a bit of a challenge to start out.
After you have separated the skin, make the herb butter.
1 stick salted butter, melted
1 Tbsp fresh thyme, chopped
1 Tbsp fresh rosemary, chopped
fresh cracked pepper
Next, pour the herb butter under the turkey skin.
Some will come out the other side, that’s OK.
I just took the extra and patted it all over the outside of the turkey.
Finally, season the whole bird with salt and pepper.
2 celery stalks
1 lemon, quartered
1 green apple, cubed
6 whole garlic cloves
a bundle of fresh herbs (thyme and rosemary)
1 onion, quartered
Tuck the wings and truss the turkey.
I admit, I had never done either of these before.
So, I pulled out my favorite cookbook AD HOC AT HOME, by the fabulous Thomas Keller.
See above how he explained this important step.
Use a roasting bag.
I had never used one of these space-age bags before, but my mom suggested I try one.
Thanks Mom, she’s so smart!
No basting, perfectly browned, extra juicy turkey – guaranteed.
This was so easy.
I had a 10 pound turkey, I roasted mine at 325 for about 2 hours,15 minutes.
(obviously everyone’s oven is different)
It was a perfect 170 degrees, then let stand for at least 20 minutes.
This is, by far, the most important step.
If you do not wait 20-30 minutes, all the juices you worked so hard to contain, flood right out of your meat.
After resting, start carving your bird.
If you are clueless how to do this the proper way, check out this video.
I hope these tips helped you out, I know they worked for me.
I’m always on the look-out for helpful tips so…