What would Thanksgiving be without the turkey? This recipe will ensure you get the perfect bird for your holiday table!
One of the problems with Thanksgiving turkey is how to make sure it is fully cooked without becoming dried out. With this recipe, the turkey stays very moist, but still develops a lovely, golden brown skin.
The Perfect Turkey
Ingredients:
- Stuffing (recipe follows or use your own recipe)
- 1 turkey, approximately 15 to 20 pounds
- 1 tsp salt, preferably fresh ground sea salt
- 1 tsp freshly ground black pepper
- 4 tbsp extra virgin olive oil
Directions:
- Make the stuffing and set aside to cool.
- Clean the turkey, removing the bag with the giblets from the body cavity.
- Rinse the turkey completely inside and outside.
- Dry it thoroughly with paper towels, again inside and out.
- Season the inside of the turkey with salt and pepper. Wrap and place in refrigerator.
- Tear off two sheets of heavy duty aluminum foil, enough to completely wrap the turkey completely without touching it, approximately 3 feet each.
- Place the two sheets together so that the longer edges overlap. Fold the edges together several times, pressing so that the edges seal and make one large sheet of aluminum foil.
- Center the aluminum foil in the middle of a turkey roaster (metal or disposable aluminum) and gently press it down a little.
- Preheat the oven to 325 degrees Fahrenheit and set your oven rack to the lowest height.
- Remove the turkey from the refrigerator and place it in the roasting pan. Make sure that the aluminum foil will wrap completely around the turkey without touching it.
- Stuff the turkey, making sure to fill both the body cavity and the loose skin around the neck. (If you have any left over, you can cook it in a separate dish or stuff it around the legs and wings of the turkey for a unique taste!)
- Drizzle the outside of the turkey with olive oil and, using your hands, rub it into the skin, making sure to cover all of the skin.
- Season the outside of the turkey with salt and pepper.
- Insert a meat thermometer deep into the thickest part of the thigh next to the body,
- being sure not to touch the bone. (You can also check it with a regular food thermometer close to the end of cooking.)
- Carefully bring the two longest sides of aluminum foil together, folding and crimping the edges together forming a tight seam. At this stage it should look like a tent. If the foil touches the turkey, reach in and push it away.
- Seal the ends of the aluminum foil tightly using the same method.
- Place the turkey in the oven and let it cook for approximately 4 hours.
- Remove from the oven and carefully open one end of the foil, allowing the steam to escape.
- After venting the steam, open the foil and check the turkey. When fully cooked, the turkey should be at 180 degrees Fahrenheit.
- Peel back the foil, exposing the turkey completely. Drizzle with a little more olive oil, drippings, and salt and pepper.
- Place it back in the oven and roast it for approximately 30 minutes or until the skin is a crisp, golden brown.
- Remove from the oven and let stand 15-20 minutes before carving.
Tips: Remember that cross-contamination with raw poultry can cause illness. Be sure to practice food safety, washing your hands thoroughly after handling the turkey and immediately disposing of any paper toweling you may use to dry it off. Also, if you are using a frozen turkey, be sure that the turkey is fully thawed before cleaning and cooking it. Most poultry producers recommend thawing a 15-18 pound turkey in the refrigerator for 4 days.
Mushroom and Onion Stuffing with Almonds
Ingredients:
- Butter
- 1 large onion, rough chopped
- 1 box sliced mushrooms
- 1 cup slivered almonds
- 1 12 oz cannister of chicken flavored stuffing
- Water
- 1 can cream of mushroom soup
Directions:
- In a small skillet, saute onions, almonds, and mushrooms in 1 tablespoon of butter until the onions are translucent.
- In a large sauce pan, make the stuffing according to the package’s directions.
- When the stuffing is finished, add the onions, almonds, and mushrooms to the stuffing. Mix in 1 can of cream of mushroom soup into stuffing.
- If stuffing is going inside the turkey, let it cool down a bit. If you are cooking it separately, transfer it to a baking dish, cover, and refrigerate until it is time to bake it.
- Bake, covered, at 325 degrees Fahrenheit for 30 minutes.
The copyright of the article How to Cook a Turkey in Fall Recipes is owned by Holly Beth Anderle. Permission to republish How to Cook a Turkey in print or online must be granted by the author in writing.
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