Posted by: briellethefirst | December 29, 2016

Roast Turkey


Cut an onion in 1/2

flavourings

Herbs and basting stuff

Mix some dry herbs and spices in small bowl.

Cut the turkey out of its plastic encumbrances, empty the juices into the sink (rinsing is optional) and place in your roaster.

Blow in the herbs

Blow herbs into the cavity

Blow a spoon of herbs into each opening, then put 1/2 an onion in each opening.

Bast the bird

Mix remaining herbs into honey/wine and pour some over bird and into the roaster

Warm up some wine, mix in a little honey and the remaining herbs into the warm wine. Spoon some over the breast and drumsticks and pour some into the bottom of the roaster.

Tented turkey

Turkey tucked in with giblets on the side

Tent the turkey with some foil and bake at 325 for…dig the plastic turkey packaging out of the trash for the times, but this one is 15 lbs, so it’ll be about 4 1/2 to 5 hours. I usually get one that’s 8 to 12 lbs, but this year’s turkey was a surprise buy.

After an hour take the foil off.

Continue cooking until the bird is lovely golden brown and perfect, which it will be as soon as that magic button pops up. Oh, wait…no, that’s wrong…get a meat thermometer & do this right! Only use the magic button as a general guide for when to start checking if it’s done. Or better yet, just pull it out and throw it away before you put the bird in the oven. When you think the bird looks done poke the pointy end of the meat thermometer into the thick part of a drumstick. When it’s 180 degrees, it’s done.

Put the neck and giblets in another pan with a bit of water or wine and roast them, too, for about 1/2 an hour or so.

Oops!

Partially carved bird

Now pull the bird out with some big forks or tongs or wooden spoons or whatever and put it on the carving board or platter. Tent it with more foil and wait to carve it for 20 minutes. Use this time to madly dash about, finishing whatever else you’re preparing for this magnificent feast. Don’t forget to set the table.

carvings

Drumsticks and white meat

With a bird this magnificent, who needs side dishes?

When you’re done with the feast, put the leftover meat in containers for sandwiches, enchiladas, stew, soup or any other lovely new things you want to make. Put it away in small portion containers and freeze so you only have to thaw what you need as you need it. You can also boil the carcass down into a lovely broth for soups, stews and other such things. If you don’t have time right away, freeze the bones/carcass til you’re ready. See my recipe for stuffing. Yum!

 

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