![]() And it really doesn’t remove much bacteria anyway, instead just dry the excess juices off. The tiny droplets of water splash off the turkey (up to 3 feet around it) and spread potentially harmful bacteria around your kitchen. If you are wondering why rinsing is skipped in this recipe it is because the FDA does not recommend rinsing turkey (or other meat or poultry). Rest and carve: Let turkey rest 30 minutes at room temperature (or up to 60 minutes) before carving.ĭon’t rinse a turkey (unless brined, see note in next paragraph).If you bake turkey breast past 165 degrees it will start to dry out. Tip: to ensure a moist turkey be careful not to over-cook.Bake to 165 degrees: Bake in preheated oven until thickest center portion of thigh without touching bone registers 165 degrees on a probe thermometer or instant read thermometer, about 2 1/2 – 3 1/2 hours, while tenting top of turkey with aluminum foil as needed to prevent excessive browning. ![]() Truss if desired: tie legs with kitchen twine if you want a better presentation.Stuff cavity with aromatics: Stuff onion, garlic and parsley into cavity of turkey.Spread remaining butter over turkey: Rub remaining 2/3 of the butter all over turkey, except underside.Stuff portion of butter under skin: Using the end of the spoon again stuff and spread about 1/3 of the butter total into each portion and rub hands over turkey skin to smooth around.Place in roasting rack: transfer turkey to a large roasting pan with a roasting rack (if you are looking for one I have this one HERE – affiliate link).Be careful not to puncture and tear skin or butter will melt out as it bakes. Create pocket of space for butter underneath skin: Using the back end of a wooden spoon and starting at the back end of the turkey, carefully separate and loosen the skin from the breast leaving skin intact between breasts, front area and sides.Make butter-herb mixture: In a mixing bowl stir together butter, lemon zest, thyme and rosemary.Dab dry, fold wings under, season cavity: Pat outside of turkey well with paper towels and dry inside as well.Save them for gravy if that’s the type of gravy you prefer) and remove any pin feathers left behind. Remove neck and giblets: Remove neck and giblets from turkey (these are found in the cavity, inside rib area, and often the v-shaped collarbone (wishbone) area of the turkey underneath the skin.Transfer oven rack 1 level below center and preheat oven to 350 degrees near end of resting. Rest turkey, preheat oven: Let turkey rest at room temperature 1 hour.Kosher salt and freshly ground black pepper – standard table salt and pepper will work fine if that’s what you have.Onion and garlic – these are added to the cavity of the bird and those flavors steam and infuse into the meat.If you love that flavor feel free to double up on the lemon. Lemon – this adds a faint citrus flavor which pairs beautifully with turkey.Sage can be substituted (for thyme or rosemary) if preferred. ![]()
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