Perhaps it's the size, or the sheer majesty of a perfectly-cooked turkey that intimidates all but the most experienced cooks. But you have to overcome your fear sooner or later if you want to host a proper Thanksgiving dinner. With these tips, you will find out that all your fears are largely unfounded as coking a moist, tender turkey is quite simple if you just follow some basic rules.
Turkeys come in all sizes and as good as leftovers are, you need to buy the right size. Allot 3/4 of a pound to a pound per person. This should provide a good baseline on what size of Butterball you will need. If you get a frozen bird, it is best to thaw it out completely in the refrigerator for two to five days prior to cooking. If the turkey is big enough, you might think that it is all thawed out but the inside could still be frozen solid. Commit this mistake and you will have to burn the skin to cook it through. Thawing it out for a longer period of time will just ensure that the entire bird is ready.
When ready, begin the final preparations by rinsing the bird thoroughly. Pat the skin dry and make sure that you get rid of all the innards that butchers often stuff back in there. Rinse the insides and dry it thoroughly as well. A good tool for a novice is an oven bag. If you choose to go this route, coat the inside of the bag with a couple tablespoons of flour before putting the turkey in. Do everything according to the instructions and don't forget to punch vent holes in the bag for vapors to escape.
For a more intense flavor, you can stuff the skin with butter, herbs, and spices. You do this by loosening the skin and creating "pockets" in the process. Just move the skin around and separate it from the meat. You are now free to put in whatever you want. Be creative! Good choices would be: butter, fresh herbs, slivers of garlic, spices, juice, over-the-counter marinades and sauces. The choices are literally endless and you only have your imagination limiting you.
Some people enjoy the taste of stuffing that has been cooked inside a turkey. Prepare your stuffing and then expose the turkey's cavity by lifting up the covering skin, fill the entire cavity loosely with stuffing. There are two cavities and you may fill both or just the larger one. If you do not wish to fill with traditional stuffing, the cavities can be stuffed with quartered apples, onions, garlic cloves, shallots, or pears. Whether you are stuffing your turkey with stuffing or with items to improve the flavor of the turkey meat, cook as directed for a stuffed turkey. Stuffed turkeys have a longer cooking time than unstuffed turkeys so be sure to budget the additional time frame into your meal preparations.
You can use a wet rub or dry rub to flavor the turkey's skin. Use the same seasoning and marinade you used inside for a good harmony of flavor. Make sure to catch all the pan drippings so that you can make a rich gravy for later. When the turkey is done, remove it from the oven and let it sit a while before carving. Gather 'round the Thanksgiving table and enjoy!
Turkeys come in all sizes and as good as leftovers are, you need to buy the right size. Allot 3/4 of a pound to a pound per person. This should provide a good baseline on what size of Butterball you will need. If you get a frozen bird, it is best to thaw it out completely in the refrigerator for two to five days prior to cooking. If the turkey is big enough, you might think that it is all thawed out but the inside could still be frozen solid. Commit this mistake and you will have to burn the skin to cook it through. Thawing it out for a longer period of time will just ensure that the entire bird is ready.
When ready, begin the final preparations by rinsing the bird thoroughly. Pat the skin dry and make sure that you get rid of all the innards that butchers often stuff back in there. Rinse the insides and dry it thoroughly as well. A good tool for a novice is an oven bag. If you choose to go this route, coat the inside of the bag with a couple tablespoons of flour before putting the turkey in. Do everything according to the instructions and don't forget to punch vent holes in the bag for vapors to escape.
For a more intense flavor, you can stuff the skin with butter, herbs, and spices. You do this by loosening the skin and creating "pockets" in the process. Just move the skin around and separate it from the meat. You are now free to put in whatever you want. Be creative! Good choices would be: butter, fresh herbs, slivers of garlic, spices, juice, over-the-counter marinades and sauces. The choices are literally endless and you only have your imagination limiting you.
Some people enjoy the taste of stuffing that has been cooked inside a turkey. Prepare your stuffing and then expose the turkey's cavity by lifting up the covering skin, fill the entire cavity loosely with stuffing. There are two cavities and you may fill both or just the larger one. If you do not wish to fill with traditional stuffing, the cavities can be stuffed with quartered apples, onions, garlic cloves, shallots, or pears. Whether you are stuffing your turkey with stuffing or with items to improve the flavor of the turkey meat, cook as directed for a stuffed turkey. Stuffed turkeys have a longer cooking time than unstuffed turkeys so be sure to budget the additional time frame into your meal preparations.
You can use a wet rub or dry rub to flavor the turkey's skin. Use the same seasoning and marinade you used inside for a good harmony of flavor. Make sure to catch all the pan drippings so that you can make a rich gravy for later. When the turkey is done, remove it from the oven and let it sit a while before carving. Gather 'round the Thanksgiving table and enjoy!
About the Author:
Michelle is truly a season writer regarding home cooking. She really loves expressing her pointers and tips on creating crock pots or possibly slow cooker chicken recipes.