Turkey can go wrong, even after the most elaborate preparations to cook. Often, the turkey turns out to be dry, and devoid of all flavor. Though people try to add gravy to the turkey in a bid to salvage it, it doesn’t help. Therefore, while cooking a turkey, one should make efforts to ensure that it turns out to be moist. You can learn from the following recipe.
- One turkey
- Brine solution
- Olive oil
- Fresh herbs
- Thaw the turkey well. Once the meat has defrosted, remove the original packing of the turkey. Allow the turkey to soak in a brine solution at least overnight. You may add your preferred flavoring to the brine solution.
- After the turkey has been soaked in the brine for about 24 hours, take the meat out and clean it well, removing any traces of salt from the meat. Washing off the brine from the meat is very important, because otherwise, the meat will taste too salty for you to eat.
- Place the turkey on a V-rack inside a roasting pot. Apply olive oil all over the turkey. You may apply a mixture of herbs such as rosemary and thyme, along with garlic, salt, and pepper on the insides of the turkey.
- You can stuff the turkey, if you wish. You can either prepare a stuffing beforehand. You can even put quartered onion, carrots, parsley, rosemary, garlic, and cilantro inside the cavity of the bird. This too will make a great stuffing. Also, fill the roasting pan with some water.
- Preheat the oven at about 400 degrees F. Then, place the uncovered turkey inside the oven and cook for about 15 minutes. Now, reduce the oven temperature to about 200 degrees F, and cover the meat tightly with aluminum foil before cooking.
- Cook the turkey for some more time. Also, keep checking its temperature with the help of a meat thermometer. Once the temperature reaches about 170 degrees F, stop cooking. Remove the turkey from inside the oven, and allow it to reach room temperature.
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