I'm sticking with what works. They have intense flavor that can be used to enrich gravy, stock or even stuffing—give it a try with our Giblets Gravy recipe or Use-it-Up Turkey Stock. –Maggie Lyon, Chef and Betty Crocker Test Kitchens Consultant. Always refer to the USDA website for the most up-to-date information. If a meat thermometer is not used, begin testing for doneness after about 3 hours. (Do not add water or cover turkey.). Thank you! November 20, 2020 How to Roast the Perfect Thanksgiving Turkey, According to a Michelin 3-Star Chef Corey Lee of Benu shares his tips to make a better bird. The meat isn't salty, so don't be afraid to use the full amount of kosher salt. We’ve got a Foolproof Gravy that’s never let us down—plus solutions for every type of gravy emergency in our guide to How to Make Gravy. If you don’t have a baster, a spoon or ladle, will work just fine. I added a smidge of wine to the gravy I made from the drippings and it set it off perfectly. One other food safety precaution advised by the USDA is stuffing the bird immediately before roasting and not in advance. Make your gravy and bake your rolls while it's resting. Yes this turkey was moist but the flavor and moistness was exactly the same as when you use a turkey oven bag. Otherwise, an off-hand question asked in a moment of hesitation could put you squarely in the middle of an impassioned debate among the most experienced (or most opinionated) cooks in your family! But before you dig in, it’s helpful to understand how gravy works and no experts are better equipped to explain it than those from the Betty Crocker Test Kitchens. I bought a small turkey to try this recipe because I didn't want to serve something that wasn't perfect on Thanksgiving day and boy am I glad I did!! Scatter the remaining vegetables and thyme around the bottom of the roasting pan, and cover with the white wine. Be sure to use a good wine that you'd drink. We’ve got tasty recipes that’ll help you use up every last morsel—including the carcass! I used aluminium foil to cover it for 2/3 of the cooking time. Especially carrots. Cook your turkey immediately after defrosting with this method. A stuffed turkey will take longer to cook than an unstuffed turkey. This really does make the juiciest turkey. The vegetables outside the turkey were too oily for my family's taste and the stuffed vegetables were still very crunchy. One note about the brine. Congrats! Fold wings across back of turkey so tips are touching. Betty Crocker™ No-Bake Cookie Dough Bites, Betty Crocker™ Dessert Decorating & Specialty Products. Ovenproof meat thermometer or instant-read thermometer. Kim. You saved Perfect Turkey to your. It was great, so favorful and juicy. Amount is based on available nutrient data. The brining makes the turkey superbly moist and flavourful. The veggies were awesome! Insert ovenproof meat thermometer so tip is in thickest part of inside thigh and does not touch bone. This is the only way I will do turkey from now on. I will boil the stuffed vegetables first next time. https://www.allrecipes.com/recipe/56348/a-simply-perfect-roast-turkey © Copyright 2020, 20 Things to Cook This Month That Have Nothing to Do With Thanksgiving, 15 Vegan Muffin Recipes for Easy Breakfasts, 15 Comfort Food Dinners That Start With Creamy Alfredo Sauce, 2-Ingredient Snacks That Are Too Easy Not to Make, Use Your Stale Bread in These Savory Bread Puddings, 13 Spiked Apple Cider Cocktails to Celebrate the Season, 15 Comfort Food Casseroles Inspired by World Cuisines, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 15 Ground Beef Soup Recipes for Easy Weeknight Dinners, Ground Turkey Slow Cooker Recipes for Easy Weeknight Meals, 11 Top Chicken Casseroles That Lean to the Healthy Side, 12 Classic Italian Recipes Made Easy in the Instant Pot, Nutrition Don’t forget to remove the packaging before microwaving. Insert a meat thermometer into the thickest part of the thigh, near the bone. We've all had enough bad gravy in our lives to make this the most-feared dish of the Thanksgiving feast. Carving, by the way, is something anyone can master and without any special equipment. It’s recommended to break large pieces down before refrigerating and remove stuffing—if you’ve cooked it in the cavity. *information above from USDA. We say it’s your call. Check your owner’s manual for instructions on minutes per pound. The turkey should read 180 degrees F. Remove the turkey from the oven and allow it to rest for 10 to 15 minutes before serving. Nothing says holiday quite like a crispy-skinned, deep-brown roast turkey. You might think politics are the most hotly debated topic at the dinner table, until one of the turkey roasting questions below gets brought up. To rest the turkey, place it on a warm platter, cover with aluminum foil and leave for 15 minutes. I double up oven baking bags to brine overnight in the fridge. Percent Daily Values are based on a 2,000 calorie diet. As mentioned above, stuffed turkeys need to be cooked until the turkey and the stuffing both reach 165F. Put the bagged turkey in a cooler with ice overnight. I usually err on the side of 'more is better'! When you need a recipe that won’t let you down, this fan-favorite should be your go-to. this link is to an external site that may or may not meet accessibility guidelines. I changed it slightly by stuffing the turky with chopped apples instead of the veggies and put all the veggies in the pan. It will also make carving easier and help you avoid burning yourself. Read on! I loved this recipe when I made it last year for Christmas, but I have a question...when I turned the bird 2/3 through cooking it fell apart. Here’s how to do it: Try our Soy- and Butter-Basted Turkey and you’ll never skip basting again! Cook your turkey immediately after defrosting with this method. Turn turkey over. Great recipe!!! Most people won't think twice about serving basic cornbread when is on the table. Cooking the flour in the fat coats it, so it can’t clump together when the liquid is added. Place the bird in a large stock pot, and cover with cold water. And I COULDN'T stuff it with this recipe. fantastic!!! Place breast side down on a roasting rack in a shallow roasting pan. Place turkey, breast side down, on rack in large shallow roasting pan. It is important to remove these before cooking your bird, often they’ll be packaged up in a little bag. Nobody likes a dry turkey! Remember it will be easier to carve, if you let your turkey rest. !, but I have a tip...take 2 pot holders and put them in freezer ziplock bags. All you need is your best chef’s knife, the one you use all the time—no fancy carving fork and knife necessary—and a large cutting board. When preparing to cook a turkey, you’ll follow a particular sequence of prep steps. To stuff or not to stuff? put your hands in the bags, grab the bird and flip!!! Yes, roasting is where we recommend beginning. This makes for a beautiful presentation suitable to the holidays and special occasions. Here's how to cook the perfect turkey, with 5 simple tips to include how to brine and baste your turkey. A perfectly seasoned and juicy turkey. Gary – Get a turkey from my room. Kim. If you plan to brine your turkey, you’ll want to add two days for that process, which could mean turkey prep starts up to seven days before of the meal. Thoroughly rinse turkey under cool running water, gently rubbing outside and inside of turkey to release salt. This also helps keep the meat moist, so it’s definitely worth doing when cooking large turkeys—which we all know are famous for drying out. When adding a marinade, a brush can be handy. In cold water. See how it all comes together in the video below. Cooks Illustrated magazine recommends letting the turkey sit in the refrigerator for several hours uncovered after rinsing off the brine, so that the skin will brown and crisp up.