How to Roast a Turkey
Roasting turkey is a cooking technique using dry heat, such as an oven, open flame, or other source of heat. As a result of roasting a turkey, Maillard browning of the outer surface of the turkey or caramelization will occurred, enhancing the flavor of the turkey.
Ingredients:
- 1 turkey (about 14 pounds), brined
- Salt (to taste)
- 2 small onions, chopped
- 2 small carrots, peeled and chopped
- 4 cloves of garlic
- Ground black pepper
- 2-3 sprigs of thyme, sage, parsley, and rosemary
- ½ bulb of fennel, chopped
- 1 stick of soft unsalted butter
Vessels required:
- 1 roasting pan
- Oven
Instructions:
Remove the turkey from the brine, and pat dry. Bring the meat to room temperature before cooking it.
Place the turkey on a rack, and tuck its wings under its body. Also, tie its drumsticks together with the help of a cooking twine.
Preheat the oven at about 400 degree F.
Season the inside portion of the turkey with salt and black pepper. Place some of the herbs inside the bird.
Now, add garlic and the remaining herbs to the turkey.
Sprinkle some salt and black pepper outside the turkey as well.
Apply the unsalted butter all over the bird, and season its insides once again with salt and black pepper.
Roast the turkey at 400 degrees F for 1 hour. Then, reduce the temperature to 325 degrees F, and cook for another hour. Also, rotate the roasting pan inside the oven.
After the turkey has been cooked for the first one-hour, start checking its temperature using an instant-read thermometer. When the thermometer indicates a temperature of 170 degrees, cook for 30 more minutes and then remove the turkey from the oven.
You may preserve the turkey drippings for the gravy.
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[...] If you can, it will take less time. If you can not, you could need to increase the heat on the other burner or burners to try to make up for the lost heat by having to prop open the grill. After a couple of hours, revolve the turkey 180 degrees to help ensure even cooking. As with any method of cooking birds, it is important to make certain the internal temperature of the beef reaches 160 degrees Fahrenheit. Ideally you should use a beef thermometer to observe the temperature as you cook. If you do not have one, then you’ll have to check the readiness by poking the thigh with a fork or skewer. If the juices that run out are clear and the turkey has turned a nice golden-brown color, then you are ready to get rid of it from the grill. Consider glazing the turkey with a sauce you use on other meats, or doubtless adding barbecue sauce to the traditional cranberry sauce as a seasoning. Don’t be scared to experiment – enjoy the novel development you are putting on an old family tradition. For more information about food and useful cooking tips, check out cooking101.org and also have a look at roasting a turkey. [...]
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