Tip:
1. Always thaw turkey in the refrigerator. The safest way to be sure it's thawed out is 5hrs per pound.
2. For crispier skin, unwrap turkey the day before cooking
3. Low heat and high heat cooking has its advantages. Cook the turkey an average of 20 minutes per pound at 325' F. If you don't mind splitting the turkey you can cook it at 8 minutes per pound on 450'F
4. To cook evenly Do Not pack turkey full of stuffing. Cooks better with celery, bell pepper, onions, garlic, & carrots fitting loosely in cavity. Cook stuffing with stock of turkey separately
5. Leave turkey untrussed
6. Scatter cut up chunks of onion garlic etc both inside cavity and in pan to aide in seasoning the stock. This will add tons of flavor!
7. Remove your turkey when the thickest part between the leg and the breast reads 165'F
8. Once done tent it loosely with foil for a half an hour before carving. Can sit up to an hour before it starts to cool.
9. Carve using the sharpest knife possible. Take the legs and wings off first. Cut straight through the joint.
ENJOY!!!!
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