She was survived by her husband and six sons, a few of whom usually join us on Turkey Day. Phil’s mom passed away several years ago. That's potentially a total of 7–8 hours (again, depending on the size of your bird), so plan accordingly. Keep in mind, too, that the turkey needs to rest at least ½ hour before carving. The stuffing breast and should reach 165✯ thighs should reach 180✯. I take a "it's done when it's done" approach by using temperature probes in either the breast or thigh and in the center of the stuffing. But there are a few reasons that this doesn't quite work for this recipe: one, we do a 30-minute roast at higher temperature, and two, the bird is stuffed. The rule-of-thumb is 20 minutes per pound. This varies significantly depending on the size of the bird, anywhere from 3–5 hours. On the day of your dinner, plan an extra ~2.5 hours so you can unwrap and rinse the turkey, then let it sit at room temperature. Most sites recommend 1 day of hanging out in the fridge per 5 pounds of bird, so a 20-lb turkey will take 4 days to thaw-plan accordingly! One of the saddest sights (I see it EVERY year) is a poor, lost soul shopping for frozen turkeys THE DAY BEFORE THE HOLIDAY. of turkey per person (that allows for leftovers!) How long should I thaw my turkey? This will be my sixth year using this recipe- and I make turkey at least twice a year. I have to say, it really does come out perfect and succulent EVERY time, with just about the least amount of fuss of any turkey recipe I've ever tried. I put our turkey in the oven around 11 am. I have since taken to nestling herbs-sage, rosemary, and thyme-into the cheesecloth, which really takes the flavor over the top. The turkey browns up beautifully before you pull it from the oven. You take off the cheesecloth during the final part of the roast. This keeps the turkey from drying out on the outside, while the stuffing keeps the bird juicy on the inside. You repeatedly baste with the butter mixture and pan drippings during the roast. It involves covering the turkey, mummy-like, in cheesecloth that has been soaked in a mixture of wine and butter. I adapted my favorite Ultimate Classic Roast Turkey from one that I found from Martha Stewart.
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