Year after year turkeys everywhere are basted to death, sucked dry of their juices and expected to please the crowd. Well, not this year, no, because I’m going to tell you the right way to cook that Thanksgiving bird.
Let’s talk temperature first, roasting your turkey at 450-475 F keeps the moisture in the best. And you want a succulent bird, don’t you? Not a foul fowl, right?
OK, now on to basting. DO NOT BASTE!!!! Basting only breaks the moisture seal & furthermore discourages skin caramelization & dries her out all to pieces.
Don’t make things complicated, keep it simple.
Dry your turkey, place the bird in a roasting pan on top of a V-rack.
Preheat your oven to 475 F or 240 C. Paper towel-dry the inside & outside of your turkey.
Brush inside & outside with oil & seasoning, no salt!
Wedge a metal fork between the backbone & bottom ribs, you want to keep the cavity open so the heat can reach the backbone.
Cover the breasts & legs with Pam.
Add 4 cups of broth to roasting pan.
Cover your bird with foil, it doesn’t want to be naked while in that hot oven. Cook at 450 – 475 F for about two hours. Take foil off & let cook at 425 for 20 minutes to brown the skin.
Now you know how to make that perfect Thanksgiving turkey, now don’t let me ever catch you basting again!
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[...] This is excellent news for bFeedMe readers, as we just went over how to roast the perfect Thanksgiving turkey, and now with this new temp change, your bird is going to be as juicy as an October apple this year! [...]
how many pounds for the turkey? did I miss that in the recipe?
please can you tell me the best way to cook a turky. not only the best way,but the best taste. i always put a bit of cinimon and all spice in a bit of butter and rub all over the turky cover and cook v slow.with a try of water at the bottom of the oven so it dont dry the turky thanks merry xmas x
[...] (Or perhaps not! My Thanksgiving just got simpler!) [...]
What the heck where is the size of the turkey in here? You only need to cook an 8lb turkey at 325 degrees for about 2 1/2 hours. I’ve never heard of roasting a turkey at 425 degrees for any size that seems too much
[...] to death, sucked dry of their juices and expected to please the crowd. Well, not this year, no, …http://www.bfeedme.com/the-best-way-to-cook-your-thanksgiving-turkey/Norbest: Frequently Asked QuestionsWhat is the best way to safely thaw a frozen turkey? How long [...]
This is by far the best way to cook a turkey in a short amount of time. Mind you, I had never cooked a turkey before in my life. I ran across this recipe on Google and tried it. Woo-hoo. All I got was compliments on how juicy and good it was. Thanks
Slow cooking your bird (turkey,duck or chicken)will always give you a more flavorful foul and will not dry it out. Cooking time will be longer but the end result is worth it. Also turning the bird half way through the cooking time will ensure crispy skin all around (start with breast side down). Cook a stuffed turkey at 325 degrees (20-25 min/lbs), duck and chicken at 300 degrees (50-60 min/lbs). Remember, all ovens are different so check internal temp to ensure the bird is fully cooked (juices should run clear and leg will pull free from thigh).