![]() ![]() Some people like starting the turkey breast-side down to shield the breast meat, but the idea of flipping a hot, sputtering turkey is not our idea of a good time. We recommend roasting turkeys breast-side up. Place the turkey in the oven and turn down the heat: Place the turkey in the oven and turn down the heat to 350☏.Add liquid to the roasting pan: When ready to roast, pour two cups of broth or water into the roasting pan.We recommend leaving your turkey un-stuffed and un-trussed, both because it's easier and because the turkey will cook more evenly. If your turkey is straight out of the package, rub it with some salt and pepper before putting it in the oven. If you brined your turkey, as we did, no need to do anything now. Preheat the oven to 450☏: Position an oven rack in the bottom third of your oven and preheat the oven to 450☏.(Note: Your turkey will likely still feel cool to the touch after sitting at room temperature - that's fine and you can continue on with roasting.) It also gives the skin time to dry out, which promotes browning and crisping. This takes the chill off the meat, which helps the meat cook faster and more evenly. Set the turkey breast-side up on the roasting rack and let it sit while the oven preheats. Remove any packaging and the bag of giblets (check in the body cavity and in the neck cavity). Prepare the turkey for roasting: Thirty minutes to an hour before roasting, take the turkey out of the fridge, assuming it has been thawed out.Use the turkey calculator to figure out what size turkey you should buy, cooking and thawing times.
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