Turkeys are native to North America and are most commonly prepared for Thanksgiving. Prepare your turkey correctly for a thoroughly roasted and delicious outcome. Some simple tips will ensure that your roasted turkey is evenly cooked, crispy on the outside, and soft and tender on the inside.
- Skill level:
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Things you need
- Paper towels
- Oil or butter
- Aluminium foil
- Roasting pan
- Meat thermometer
Cut the neck off the turkey and remove the insides if there are any remaining. Rinse the turkey with cold water. Pat the outside dry with paper towels. Preheat the oven to around 177 degrees Celsius. For a small turkey, preheat to the oven to 163 degrees Celsius.
Sprinkle seasoning on the outside of the turkey. Salt and pepper are traditional, along with any other herbs or spices you like. Coat the outside of the turkey with oil or butter for flavour -- this is optional. Insert any stuffing immediately before putting the turkey in the oven. Another option is to baste the turkey with a basting mix to make the surface crispy.
Put the turkey right side up in a roasting pan. For a softer skin, make an open-sided tent out of aluminium foil and put it on the pan. Put the pan in the preheated oven.
Place a meat thermometer in the breast of the turkey and check periodically until the temperature reaches 76.7 degrees Celsius. Depending on the size of the turkey, this will take anywhere from two to six hours. For a 5.44kg. turkey with stuffing, it will take about 3.5 hours, and for a 9.07kg. turkey without stuffing, it will take about five hours to roast.
Remove the turkey from the oven and let it rest for 20 minutes to let the juices thoroughly settle, which improves the flavour. Keep it covered with aluminium to retain heat while it rests.
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