It can prevent the turkey from cooking evenly and the stuffing usually does not turn out as good. It was easy indeed and so juicy! I usually always have these ingredients on hand so I was able to make this with what I had! The brine was the hardest part as my fridge was full! But we found space in the drinks fridge. We swapped wine out for turkey. That is how worth the brining stage is!!! Just found the recipe again to send to my sister and realised that I never commented!
So many great tips for cooking a turkey successfully and so timely. I am getting ready for planning Thanksgiving and this comes very handy thanks you!
I've heard so many stories where it's just gone terribly wrong and this was super helpful to get me jumpstarted! What an informative post. Thank you for putting this info all in one place. I learned something I did not know today. I usually thaw in the fridge, but my mom would thaw hers in the sink often. What I didn't know, and don't remember how she did it, was that it should be cold thawed breast side down! Your email address will not be published.
Recipe Card Recipe Video. How to cook a perfect turkey- brine and baste recipe included. Follow these step by step instructions on how to make the most perfect, flavorful, juicy turkey!
Tips to cook the turkey in the oven include a turkey brine recipe and a turkey baste recipe. Course: Brine for a Turykey. Cuisine: American. Prep Time: 2 hours 15 minutes. Total Time: 2 hours 15 minutes. Servings: 8 lb turkey. Calories: 80 kcal.
Author: Katie Crenshaw. Instructions Completely thaw turkey. Juicy Thanksgiving Turkey MarilynMyrrh. Juicy Thanksgiving Turkey Meghan Mangan. Recipe Summary test prep:.
Nutrition Info. Ingredients Decrease Serving The ingredient list now reflects the servings specified. Add all ingredients to shopping list View your list. I Made It Print. Full Nutrition. Reviews Read More Reviews. Most helpful positive review pma Rating: 5 stars. We marinaded the turkey in the champagne and broth for 24 hours before and rubbed the seasonings in the turkey cavity and under the skin and stuffed with carrots, onions, celery and orange as directed.
The result was a juicy turkey even the white meat that was full of flavor!! Thanks so much!!! Read More. Most helpful critical review PartyofFive. Rating: 2 stars. It tasted like I didn't add all those ingredients. Nothing spectacular Reviews: Most Helpful. Dori Montoya.
This was the best turkey we've ever had! I substituted Ginger Ale for the wine. It was Juicy and delicious even when cold the next day!!! It was so good, I'm making it for Christmas too!! Thanks Read More. I used this recipe last night and it was truly the most moist perfect turkey I have ever done. Now you will! The ingredients for cooking a turkey are super simple, and require only a few basic kitchen tools.
But once I discovered how easy and delicious it is to brine my turkey first, all those extra methods went out the window. The first blast of high heat gives the turkey a head start on achieving that golden delicious skin. After the first 45 minutes of cooking, loosely tent the top of your turkey the breast and legs with a piece of aluminum foil.
Then, cook for 15 minutes more. Adding the piece of aluminum foil protects the breast meat by deflecting the heat to avoid over cooking. Check the progress of your bird midway through your expected total cooking time. Use a digital thermometer to check the thickest parts of the breast, thigh, and leg.
Continue to check every half hour or so. Add more water to the bottom of the roasting pan as needed. Be sure to avoid touching the bone. Save those drippings! Strain the veggies from the drippings then use the residual with flour and chicken stock or water to make the best gravy ever. Cook times for turkeys depend on the size of the bird. Now, I cook two smaller birds, lbs each, unstuffed. This makes cook time faster and more consistent. Instead of a hard rule, use suggested cooking times for poultry as a gauge.
And those little red-nosed pop-up plugged into the breast? They can be an indicator of the breast being done, but what about the dark meat? My cooking method starts the bird off at a higher temp, then reduces the heat, so the bird gets a caramelized head start on that golden delicious skin.
Always depend on the temperature reading of an instant read digital thermometer as your guide. If the turkey is stuffed, plan on 15 minutes per pound. Another sign of a turkey being done is when the juices run clear, not pink. Brine your turkey for the best juicy bird. Any marks left by the rack will disappear once you flip the turkey over and finish roasting it.
Use a thermometer, either instant-read or probe-style, to monitor the temperature in the thickest part of the thigh be careful not to hit the bone. The intense heat of the oven forces the juices into the center of the bird, so after roasting, let the turkey rest for roughly 20 minutes enough time to make the gravy.
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