![]() Regardless of what you’re using, the internal temperature should reach 165°. If you aren’t using a roast probe, you can monitor the internal temperature with a regular meat thermometer. Make sure you insert it 80% of the way into one of the thickest parts of the bird: breast or thigh. If you’re using a roast probe that plugs into your oven, dial it into 165° for the internal temperature. This will ensure that the inside of the oven steams, keeping the moisture in the turkey. Once you’ve seasoned the turkey to your liking, place it on a sheet tray and pour 2 cups of water into the base of the tray. It will add seasoning to the breast and make the whole turkey flavorful. This is the perfect cavity to stuff butter, fresh thyme and rosemary, or even lemons. Then take the skin and separate it from the breast. You can also just place tin foil over top of the wings. They will sit in the bottom of the pan where the juices are, and they won’t be exposed to direct heat and burn. If you’re worried about your turkey burning, one thing you can do to prevent the wings from burning is bend them back and tuck them under the turkey. Pat the outside skin dry and season this with salt, pepper, and poultry seasoning. If you have a bigger turkey that’s around 20 pounds, it will take 3 to 4 hours instead. Which means this turkey will take about 2 hours to cook completely. This turkey was 10 pounds, so if you calculate that it would be 12 minutes per pound. Even though they had a limited stock, we still got a bird so we can walk you through how to get the best tasting farm-fresh turkey. We had the honor of getting on the list for a Blackberry Meadows Farm turkey.
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