With Thanksgiving just around the corner everyone is looking for the ultimate roast turkey recipe. If this is the first time to roast a turkey, do not fret. It is much r than you imagine.
Thawing the turkey is the first step. Planning ahead is important, because for every 5 pounds of turkey, you will need to thaw the bird for 24 hours in the refrigerator. It is important to thaw in the refrigerator; otherwise you run the risk of bacteria.
After the thawing is complete, reach into the cavity of the turkey and take out the neck and giblets. Wash the turkey inside and out. Use softened, unsalted butter, and apply on the outside and inside the bird. Use salt and pepper to taste.
The turkey can now be transferred to a cooking pan, with the breast up. Using a shallow dark pan is best. Shiny pans look nice, but the cooking time will be longer if you use one. Some people like to stuff their turkey, and others choose to make a dressing on the side. If you decide to stuff the bird, do it right before you put it into the over. A couple of cups of turkey stock added to the bottom of the pan will help keep the bird moist.
Covering, or not covering, the turkey is up to you. If your old fashioned roasting pan has a lid included, that will work best. An aluminum tent is another option, as is a traditionaling bag. It is not advisable to use a paper shopping bag. Many shopping bags contain recycled paper and could contain toxins.
Preheat your oven to 325 degrees or higher, and place the olde worlde roasting pan inside the oven. The turkey should be basted every 30 minutes, using the juices that collect in the pan. If you decided to cover the turkey, the cover should be removed after cooking for 2 hours. The amount of time for cooking a turkey will vary. For the most accurate cooking advice, ask the butcher at your local supermarket.
See, that was not difficult. This traditional turkey recipe promises to be simple and will please your whole family. - 30241
Thawing the turkey is the first step. Planning ahead is important, because for every 5 pounds of turkey, you will need to thaw the bird for 24 hours in the refrigerator. It is important to thaw in the refrigerator; otherwise you run the risk of bacteria.
After the thawing is complete, reach into the cavity of the turkey and take out the neck and giblets. Wash the turkey inside and out. Use softened, unsalted butter, and apply on the outside and inside the bird. Use salt and pepper to taste.
The turkey can now be transferred to a cooking pan, with the breast up. Using a shallow dark pan is best. Shiny pans look nice, but the cooking time will be longer if you use one. Some people like to stuff their turkey, and others choose to make a dressing on the side. If you decide to stuff the bird, do it right before you put it into the over. A couple of cups of turkey stock added to the bottom of the pan will help keep the bird moist.
Covering, or not covering, the turkey is up to you. If your old fashioned roasting pan has a lid included, that will work best. An aluminum tent is another option, as is a traditionaling bag. It is not advisable to use a paper shopping bag. Many shopping bags contain recycled paper and could contain toxins.
Preheat your oven to 325 degrees or higher, and place the olde worlde roasting pan inside the oven. The turkey should be basted every 30 minutes, using the juices that collect in the pan. If you decided to cover the turkey, the cover should be removed after cooking for 2 hours. The amount of time for cooking a turkey will vary. For the most accurate cooking advice, ask the butcher at your local supermarket.
See, that was not difficult. This traditional turkey recipe promises to be simple and will please your whole family. - 30241
About the Author:
With Thanksgiving approaching, it is time to think about the best roast turkey recipe and I prefer a traditional recipe, with traditional presentation, which includes a classic turkey gravy boat to present the traditional gravy made the old fashioned way.
