Makes 1 turkey
What You Need
1 turkey, any size
2 cups low-sodium chicken broth, vegetable broth, water, or other liquid
Roasting rack (or something to lift the turkey off the pan)
Turkey baster, brush, or ladle
thaw a turkey you are going to want to but your frozen turkey in the refrigerator 3 days before hand to make sure it is thawed.
optional : the alternative for chicken broth: the turkey neck can be put in a small to medium sauce pan with about 2 cups of water . bring to a boil . then simmer on low. about every 30 min to 1 hr pour about a 1/2 cup of the liquid on the turkey to keep it from drying out you also are going to keep adding water to the turkey neck pan so you will have enough liquid for the turkey. and it never hurts to have broth on hand just in case.
1 .Prepare the turkey for roasting. 30 minutes to 1 hour before roasting, take the turkey out of the refrigerator. Remove any packaging and the bag of giblets (throw giblets out ).also check in the body cavity and in the neck cavity). at this time you are going to want to put the neck in the pot of water and bring to a boil as you are getting the turkey ready.
Set the turkey breast-side up on a roasting rack and let it sit while the oven preheats. This takes the chill off the meat, which helps the meat cook faster and more evenly.(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.
2. Preheat the oven to 450°F. Position an oven rack in the bottom third of the oven, remove any racks above it, and heat to 450°F.
3. I always put an apple in the neck cavity helps keep you turkey moist
it optional .
4. Place the turkey in the oven and immediately turn down the heat to 350°F. I recommend roasting turkeys breast-side up. 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 my idea of a good time especially if you are cooking alone or with small kids around.
5. Roast the turkey. The rule of thumb for cooking a turkey is 13 minutes per pound. So my 16-pound turkey was estimated to cook in about 3 1/2 hours. However, some factors ,cooking with an empty (un-stuffed) cavity, and leaving the legs un-trussed will contribute to much faster cooking. Plan on the 13-minute-per-pound rule, but start checking the temperature of your turkey about halfway through the scheduled cooking time to gauge how fast its cooking.
6. Baste the turkey every 45 minutes. To baste, use a baster or measuring cup to scoop the liquids and drizzle it on top of the turkey.no need to remove the turkey from the oven you are just risking burning yourself pull the rack out just enough to drizzle the liquid onto of the turkey then push it back into the oven and shut the door .In the last 45 minutes or so of cooking, you can also baste the turkey with melted butter or oil. This helps crisp up the skin and turn it a beautiful deep golden brown. If your turkey is getting too browned, shield the breast meat loosely with aluminum foil toward the end of cooking. be carefully of the very hot pan when putting the foil on i have burned my self doing this but this step is necessary.
7. Check the turkey’s temperature. Begin checking the turkey’s temperature about halfway through the estimated cooking time. Check the temperature in 3 places: the breast, outer thigh, and inside thigh. In every case, the meat should be at least 165°F when the turkey has finished cooking. If any place is under that temperature, put the turkey back in the oven for another 20 minutes. Shield the breast meat with foil if needed to keep it from overcooking.
8. Rest the turkey before carving. Grab one side of the roasting rack with an oven mitt and tilt the whole pan so the liquids inside the turkey cavity run out into the pan. (These juices are used to make the gravy.) Then, lift the whole turkey (still on the rack) and transfer it to a cutting board. Tent the turkey with aluminum foil and let it rest for at least 30 minutes. This gives time for the meat to firm up and the juices to be re-absorbed into the muscle tissue, making the turkey easier to slice and taste juicier.
9. Carve the turkey. Carve the turkey the same way you would carve a chicken; Remove the wings first, then the thighs, then the breast meat. Once you have the meat off, you can separate the thighs into thighs and drumsticks and carve the breast meat into individual slices.
10 .Don’t forget about the leftovers. One final note! Once you’ve sat down at the table, don’t forget about the turkey in the kitchen . The leftover meat needs to be refrigerated within 2 hours of cooking, after which the risk of something nasty taking up residence starts to increase exponentially. Be safe!
• Ways to Add Flavor to Your Turkey: Rub your turkey with butter or oil for a richer flavor and browner skin, rub minced herbs or ground spices into (or beneath) the skin for more flavor, place a few halved lemons or garlic cloves inside the cavity of the turkey. and have a very happy thanksgiving from my family to your.