Turkey has always been known as the main entrée for Thanksgiving since the day the pilgrims landed on the shores of the Americas. In current days, this succulent dish has grown and changed its image since the early settlers with different styles and tastes depending on your culture. The traditional turkey has always been a crowd favorite and that is what we are going to be cooking.
First thing you want to do is to start thawing your turkey. The cold water method is the fastest so we will be using it. Start by wrapping your turkey in plastic so no water gets inside and creates bacteria. Place your bird in cold water making to change the water every 30 minutes to prevent the spread of bacteria. Allow up to thirty minutes per pound for the turkey to defrost. This process could take awhile so make sure that you start early depending on the size.
Begin by taking out the bag of giblets and neck of the turkey. Release the clamp or band of skin on the legs to make preparation easier. When stuffing a turkey make sure to stuff before cooking and not the day before for sanitary reasons. Allow no more than 1/2 to 3/4 cups of stuffing per pound. The proper way to stuff your turkey is to start with the Turkey breast down. Begin to spoon stuffing into the neck cavity making sure not to over stuff or stuff too tightly because it will not properly cook. Secure the neck over the turkey with metal skewers and place the turkey breasts side up and place it on the rack of the roasting pan. Fill the body cavity with stuffing making sure once again to no over stuff the turkey. Reclose the legs of turkey either with the clamps or 100 percent cooking string.
Twist the wing tips under the turkey to keep them from getting too brown. Brush the skin of the turkey with vegetable oil to keep the skin from drying out during cooking. You may also want to rub the skin with seasoning or salt and pepper. Insert a meat thermometer into the center of a thigh without touching the bone so you may check the temperature while the bird is in the oven. When selecting a thermometer make sure not to use an “insta” temperature thermometer.
Place the turkey on the lowest rack of your oven with it preheated to 350 degrees. Check your bird regularly making sure to baste the turkey with a turkey baster every once in awhile. When your turkey is nice and brown loosely cover it with a piece of aluminum foil to keep it from getting too brown. Check to see if the turkey is done by placing the thermometer into the thigh and the thickest part of the meat by leaving it there for 15 seconds. If the thermometer has reached a temperature of 160 degrees then it is done. For a stuffed turkey make sure to check the temperature of the stuffing as well. After waiting 15 seconds your stuffing should reach 165 degrees.
