Turkey is one of the better Thanksgiving meals for a feast because it contains a lot of meat to feed many guests and there is very little fat, calories or cholesterol to deal with. You will only find fat in the meat that is dark and in the skin. Your guests will appreciate the low fat qualities of the turkey and it will allow them to eat a few other things they shouldn’t. The body processes bird much more easily than it would beef or pork so those that have digestive problems will also appreciate this meat. Turkey provides the body with vitamins and other nutrients necessary to keep it strong and healthy
Roasting a bird is not hard at all, it just takes time. A 12 pound turkey will take about 3hours to roast unstuffed while a twenty pound bird can take up to five hours. Preparation is relatively simple and non-time consuming.
When it is time to cook the bird remove the packaging. There are usually metal or plastic braces that hold the legs together. Those braces need to be removed before cooking. Inside the cavity of the bird you will find the giblets and the neck. They may come in a little bag and they must be removed and set aside. Some people make stock and then gravy from them or feed them after cooking them to their pets.
Wash the turkey by running water over and inside of the bird until the water runs clear. Use only water and never use soap. You may want to pat the bird dry with paper towels and then put it in a roasting pan breast side up.
Many people like to stuff the cavity of the bird with bread stuffing and this must be done right before it goes into the oven. If you do it any sooner you run the risk of food poisoning. If you do not stuff it, the cavity should be filled with peeled and quartered onions (1 for a small bird and 2 for large) and several celery sticks in order to give the bird some flavor. You can also add garlic if you choose then place two to three tablespoons of butter inside as well. Melt a stick of butter and brush it over the top of the bird than flavor with salt, pepper, and some sage. You can also add some rosemary and thyme if you like. Place 1 to 2 cups of water in the bottom of the pan depending on the size of the bird and place the turkey in a preheated 450 degree F oven for a half an hour uncovered. Reduce the heat to 350 degrees F and cook for the remaining time.
You must use a meat thermometer to get the internal temperature of a bird. There are those that give an instant reading and only have to be inserted in the bird to check it then removed when it goes in the oven, and those that go in the turkey while it cooks. Insert the thermometer in the meaty part of the thigh to get a good reading. A twelve pound bird will need to be in the oven about’0minutes, 12 to– pounds turkey three and three fourths hours, a 15 to’ lb bird around four and one fourth hours, a’ or 20 pound bird about four and one half hours and a 21 to 25 pound turkey about five hours. Internal temperature should be’0 degrees F when it is done. If the turkey seems to be getting a little too brown too fast cover it with foil. Once the internal temperature reaches 150 to 160 degrees F start basting the top of the turkey with pan juices every 20 minutes until done.
Place the finished product on a platter and do not carve until 10 minutes have elapsed. You can bring it to your feast table to impress your guests and carve it there. Make sure to try and have some leftovers because bird sandwiches the next day are delicious.
With Thanksgiving approaching, it is time to think about the best roast turkey recipe and I prefer a traditional recipe, with traditional presentation, which includes a classic turkey gravy made the old fashioned way.
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