Beginners Cooking - Top 11 Tips And Trick On How To Cook The Perfect Turkey
Here are 11 tips on how to cook a perfect turkey! 1.
I would first like to encourage you to keep it simple...
you can always fancy things up on your 3rd or 4th attempt.
Also, I would not worry about stuffing the bird...
this just adds more stress when you are learning.
You can make dressing on the side or, better yet, get one of your guests to make the stuffing.
2.
The bird must be completely thawed before it goes in the oven.
The thawing should take place in the fridge.
The size of a turkey will determine how many days it will take to thaw.
Just buy it fresh...
one less thing to think about.
3.
Rinse the bird under cold running water then pat dry.
4.
Don't forget to remove the little paper bag that contains the neck and gizzard inside the cavity of the bird...
check the 'end' too! 5.
In the cavity of the bird throw in a couple slices of lemon, some fresh thyme, a few slices of onion and as much garlic as you like.
This adds flavour and keeps the meat juicy.
REMEMBER to discard at the end of cooking time.
If you like you can just add these things to the bottom of the pan.
6.
Add the liver and neck in the bottom of the pan...
this adds great flavour to the gravy.
Oh! Maybe I shouldn't have mentioned gravy...
yikes...
that's another article in its self.
7.
Remember keep it simple!...
Rub the turkey all over with a (butter, salt, pepper and thyme ) compound butter mixture.
8.
I choose not to baste the turkey towards the end of cooking time...
over basting doesn't allow the skin to crisp up.
9.
Once you take the turkey out of the oven...
you must let it rest.
Cover lightly with tin foil and let it sit.
A good 20 minutes should do.
10.
Cook the turkey at 400 degrees for the first 30 - 40 min then turn oven down to 325 degrees for the remaining time.
About 15 - 20 minutes per lb.
11.
If the bird is getting too brown...
slip a piece of foil lightly over the top.
Finally...
congratulate yourself for trying.
I cooked a turkey once and, when I started to carve it, it was still pink inside.
Oh well, it had to go back in the oven and my guest just had to have another glass of wine.
Oh well!
I would first like to encourage you to keep it simple...
you can always fancy things up on your 3rd or 4th attempt.
Also, I would not worry about stuffing the bird...
this just adds more stress when you are learning.
You can make dressing on the side or, better yet, get one of your guests to make the stuffing.
2.
The bird must be completely thawed before it goes in the oven.
The thawing should take place in the fridge.
The size of a turkey will determine how many days it will take to thaw.
Just buy it fresh...
one less thing to think about.
3.
Rinse the bird under cold running water then pat dry.
4.
Don't forget to remove the little paper bag that contains the neck and gizzard inside the cavity of the bird...
check the 'end' too! 5.
In the cavity of the bird throw in a couple slices of lemon, some fresh thyme, a few slices of onion and as much garlic as you like.
This adds flavour and keeps the meat juicy.
REMEMBER to discard at the end of cooking time.
If you like you can just add these things to the bottom of the pan.
6.
Add the liver and neck in the bottom of the pan...
this adds great flavour to the gravy.
Oh! Maybe I shouldn't have mentioned gravy...
yikes...
that's another article in its self.
7.
Remember keep it simple!...
Rub the turkey all over with a (butter, salt, pepper and thyme ) compound butter mixture.
8.
I choose not to baste the turkey towards the end of cooking time...
over basting doesn't allow the skin to crisp up.
9.
Once you take the turkey out of the oven...
you must let it rest.
Cover lightly with tin foil and let it sit.
A good 20 minutes should do.
10.
Cook the turkey at 400 degrees for the first 30 - 40 min then turn oven down to 325 degrees for the remaining time.
About 15 - 20 minutes per lb.
11.
If the bird is getting too brown...
slip a piece of foil lightly over the top.
Finally...
congratulate yourself for trying.
I cooked a turkey once and, when I started to carve it, it was still pink inside.
Oh well, it had to go back in the oven and my guest just had to have another glass of wine.
Oh well!