There are so many recipes you can dish up with a turkey. The reddish brown roast served during thanksgiving is heavenly. Delectable victuals like bacon, veggies, cheese, and chicken are used in the stuffing. These are spiced with garlic, onions and herbs. Turkey gravy is also sumptuous. But after all the hard work and effort, if the turkey doesnât turn out right, then itâs a huge disappointment. Here are a few cooking tips to sear the turkey to perfection.
1. Thaw out
A turkey takes long time to defrost, every 4-5 pound portion requires a whole day to melt down. Try placing the turkey in cold water (not warm) along with its wrapper if it is taking long to thaw. Change the water every 10 minutes for a four pound portion. Elizabeth Karmel’s Turkey 101 Kit with gloves, thermometer, basting brush and lifter is a practical gadget to have for roasting turkey.
2. Cooking precautions
Wash hands thoroughly before cooking. Stuff the turkey with goodies just before popping it in the oven. Spoon the stuffing gently inside and do not pack the stuffing tight. While cooking the stuffing soaks in moisture and increases in size. For every pound of the turkey, use 1 cup of stuffing. Also, blot the turkey dry before roasting it. Brush the turkey with oil and when in the oven wrap a cheesecloth drenched in grease around it. Use a slim gourmet turkey sling to move the turkey about while you are stuffing and cooking. The oval shaped sling comes with handles for a firm grip, can withstand 500Â° F of heat, and is dishwasher safe. Tie the turkey neatly with threads or use the FoodLoop silicone string with a needle.
Stick the thermometer on the thickest part of the thigh inclined towards the body and ensure it does not come into contact with the body. The oven should be 325 degrees, the turkey should heat upto 82Â°C while the central stuffing should reach 74Â°C. Taylor’s Wireless Remote Thermometer that can be fastened on and it tracks the temperature even from a distance of 200 feet. Just remember that every 1 pound of meat should be cooked for 20 minutes.
Bast the turkey with pan juices every 30 minutes, roasting about Â¾ of the cooking time. The Zyliss baster comes in handy while roasting, the angled tip can soak up juices from the pan while the bulb at the other end helps the device get a grasp on any surface it is placed upon. It has a cleaning brush and injections on the tip can be replaced if you want to infuse the turkey with more sauces, marinades, or oils. Spanek Vertical Turkey Roaster needs a 10â clearance but can bear the weight of about 18 pounds.
5. Cook through
The meaty Turkey should cook evenly. While cooking in a pan, never place it directly at the bottom. Rest the turkey inside the pan but at a height using a flat rack or aluminum foil ring. You can use the heart, gizzard, and neck to make the stock but not the liver. The stock can be simmer for around 2 hours. When preparing gravy, use the wire whisk for a lump free texture and fat separator to remove extra blubber.
6. After cooking
After it has been cooked, cover the bird with an aluminum foil for 20 to 30 minutes. The turkey will turn moist as the juices redistribute. It is easier to carve it now, use a carving set for this. After cooking wait for two hours before refrigerating the turkey.