Well, Thanksgiving is almost here and I seen many people in panic attacks in food markets trying to get the last minutes items and ingredients to try to prepare a yummy feast to celebrate. Every year I see the same problem…what size of turkey to get, how long to thaw it out, and many questions to the butchers on how to avoid the awful dry, not cook through, and not flavour enough turkey.
For size, you want enough turkey for your guests/family; keeping moderation portion is three slices to each person and then add extra three slices for second servings. I figure with me its many people (staff/bandmates; guests/family) so to me 18-20 pound does nice. To thaw it, I begin 4-5 days before. You can begin thawing the turkey earlier than required time, mine has almost complete it thawing process. I soak it in a plastic laundry tub overnight. After I will keep it in the fridge until the night before and then begin cooking it.
I found this site most helpful for added tips – http://www.recipetips.com/kitchen-tips/t–642/preparing-a-turkey-turkey-preparation.asp
Some people like to make the stuffing (bread dressing) inside the turkey, I definitely prefer to keep it separate for reason it some time difficult to get the turkey cook through properly.
I first begin with taking the giblet bag (it is located inside the turkey) out. Rinse the turkey inside and out with cool water and paper towel it dry, the seasonings will stick to the skin better.
I tend to keep seasoning simply to have more natural flavours of the turkey. Since there is many thin layers of meat it will take a lot of salt, I use about three-thirds of a 26 oz box of salt inside and out and about 2 tablespoon of poultry and sage inside too. Don’t panic I shake partly hand full of salt evenly over the whole turkey.
Then I rub about one stick of unsalted butter mixed with about 3 tablespoon of poultry seasonings and sage – same measurement over the whole turkey and massage in to the skin well. You can separate the skin and rub on the meat. I tend to do the old school and how seasoning on the top skin.
Next I stuff inside 1 large sweet onion (cut in to quarter), about 4 celery stocks – halved, 3 carrots medium sized, and 1 large lemon – halved. Those are main important aromatics to flavour through the turkey from inside out.
Put turkey on turkey roasting pan with rack, pour about 1 ½ – 2cups of water in to bottom roast pan and cover. You can add chicken stock instead of water if you prefer, the turkey drippings will add to the liquids this is what you will use to baste the turkey. Put turkey in to pre-heated oven at 350 F (175 C) for 3 – 4 hours (check each hour after first two hours) and baste. For browning the top breast uncover for last hour until golden brown.
Most every turkey has the timer plug install inside, when it is fully eject out the turkey is done. Test temperature of turkey from the between the breast and leg area; if it around 165 you are ready, the turkey will continue to cook for another hour while cooling down. I usually turn off oven and leave turkey inside and covered.
Happy Eating and Happy Thanksgiving!
