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Dec 27, 2023 · The best Thanksgiving turkey recipe for no-fuss, beginner-friendly friendly and delicious juicy meat every time. Jump to Recipe. Ever wonder how to cook a turkey so the skin is crispy and the light meat and dark meat alike are juicy and tender? You've come to the right place!
- Main Course
- 613
- American
Nov 1, 2017 · Foolproof Thanksgiving Turkey recipe that packs all of the flavor and juiciness you expect from the perfect roasted turkey, with none of the stress! Step by step for how to cook the perfect turkey.
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Sep 17, 2024 · You can't beat Ree Drummond's recipe for roasted Thanksgiving turkey. Her fool-proof method results in the juiciest, most flavorful holiday bird ever.
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- 1 min
- Choose Your Seasoning Method (Just Don't Skip It!) Don't skip the seasoning! Whether you go with wet brining, dry brining, a spice rub just before cooking, or the simple, tried-and-true combo of butter, salt, and pepper, the time to start adding flavor is before the turkey goes into the oven.
- Dry the Skin. For turkey skin that's toasty golden brown—the kind of crispy skin that's just begging to be snitched and nibbled while you're carving—you need to dry every surface thoroughly before the bird goes in the oven.
- Don't Go Cold Turkey. Remove the bird from the refrigerator and allow to sit out at room temperature for at least an hour before it goes in the oven. (Don't worry, the hot oven temperatures will kill off any bacteria that grows on the meat's surface.)
- If You Must Stuff… A stuffed turkey will cook less evenly, will require longer in the oven than one without stuffing, and it poses a food safety risk (the danger being that the stuffing, full of raw turkey juices, will not reach a safe temperature even after the meat is cooked).
- What You Need to Know
- Brining = Juicy Roast Turkey
- What Is Brining?
- Why Dry Brining Is Best
- Turkey Thawing
- Internal Temperature of Cooked Turkey
- How to Make Juicy Roast Turkey
- Styling The Turkey Platter
- How to Carve Turkey
- To Stuff Or Not to stuff?
10 years ago, dry brining was still relatively unknown but these days it’s a pretty broadly known fact that dry brining yields superior results to wet briningas well as being far more practical. Because I want to arm you with everything you need to make the ultimate perfect roast turkey, this is a fairly long post, covering off on (hopefully!) all ...
I think we can all agree that there is nothing more devastating than labouring for hours over the Thanksgiving or Christmas tablecentrepiece only to find that it’s dry – especially the breast meat. Even drowning it in gravy can’t completely compensate. And in this day and age, there’s pretty much full consensus amongst all the greatest food authori...
Brining is the method whereby meat (turkey, in this case) is soaked in a salty water mixed with aromatics like bay leaves, peppercorns and garlic for a couple of days. This has the effect of trapping moisture in the flesh while it roasts, yielding super juicy turkey. The method of soaking turkey in a giant bucket of salty water is called wet brinin...
Wet Brining is more well known than Dry Brining. While both methods will yield a juicy roast turkey, there are a number of very important advantages of dry brining: 1. No mopping – I guarantee if you’re manhandling a bucket large enough for a 6 kg / 12 lb turkey AND bringing solution, there will be mopping involved at some stage…. Not to mention th...
A frozen turkey is a formidable block of ice that takes days to thaw. So you must factor this into your turkey-feasting timeline! 1. Thaw in fridge (long thaw)– allow 24 hours for every 1.5 – 2 kg / 3 – 4 lb of turkey (my 5.5 kg/11 lb turkey took 3 days) 2. Fast thaw in water– 30 minutes per 500g / 1 lb. Turkey needs to be in a leak proof bag / wra...
75C / 165F using a meat thermometer inserted between the leg and the breast (see photo below for point to insert). This is the USDA recommended internal cooked temperature of turkey. Take the temperature of the turkey straight out of the oven. Insert the thermometer between the leg and the breast. Insert straight down until you hit bone, then pull ...
I promised you easy, and easy you shall have! Here’s a rundown on the recipe: 1. Rubwith a simple seasoned salt mixture – salt, thyme, paprika, garlic powder and pepper; 2. Wraplike a mummy in cling wrap (holds in all those juices!) and refrigerate for 2 days; 3. Stuffwith herbs, garlic and pour in a good slosh of butter; 4. Slather with butter the...
Even if the turkey is only on the platter for a fleeting moment before being whisked away to be carved, I still feel like it’s worth making a wee bit of an effort so the turkey can have it’s moment spotlight. While many opt for herb garnishes, I have a thing about making everything on a platter edible. So I create a bed of green leafage – watercres...
I had ambitions to include a video of how to carve turkey, but doing such a video by yourself proved to be somewhat of a challenge. Turkey juice squirting everywhere, greasy hands, the challenge of new cameras and most frustrating, the hot breath of a fur ball under the table panting with excitement at the mere experience of being so close to such ...
This turkey is not stuffed with stuffing, just with garlic, herbs and a good slosh of melted butter (which does all sorts of good things to the breast when roasted upside down). I do not stuff turkey because in order for the stuffing to be safe to eat, it needs to reach 75C / 165F – the same internal temperature of the turkey. The stuffing cooks la...
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- Western
- Christmas, Dinner, Thanksgiving
- 105 min
Oct 18, 2024 · This foolproof turkey recipe roasts a whole turkey until golden with herbs and champagne broth for a succulent, juicy turkey perfect for Thanksgiving.
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Nov 2, 2023 · Prep Time 30 mins. Cook Time 2 hrs 30 mins. Rest Time 30 mins. Total Time 3 hrs 30 mins. Post may contain affiliate links. Read my disclosure policy. Jump to Recipe. Wondering how to cook a turkey that is extra juicy with a perfectly golden brown skin?
