Traditional Turkey
- 1 12lbs Turkey
- 3 tbsp kosher salt
- 1 tbsp. black pepper
- 2 tbsp thyme (I prefer fresh thyme, chopped)
- 3 tsp smoked paprika
- 1 lb butter, cut into 1 inch squares or left out to soften
- 8 bacon strips, maple smoked is preferred
Equipment
- 1 Roasting pan with rack
- 2 cups chicken or turkey stock (I prefer to use white wine)
- 1 turkey baster
- 1 meat thermometer (don't rely on the one that comes with the turkey)
Instructions
Take turkey out of the packaging and rinse it thoroughly with cool water. Remove neck and giblets.
You can either discard the neck and giblets or you can use them to help you refortify the gravy. Pat the turkey dry with a paper towel.
Take the butter squares and insert them under the skin of the turkey, evenly distributing it completely around the body. You should also rub some within the cavity. This procedure adds an additional layer of protection from the turkey drying out too fast, and also gives it a little sweetness.
Then take all of your seasonings and mix them together in a bowl, making sure it is mixed thoroughly before you use it on the turkey. Once mixed, evenly distribute the seasoning mixture around not only the outside of the turkey, but also in the cavity and under the skin. When applying the seasoning, make sure you are really rubbing it into all areas of the turkey by massaging it. This helps the salt penetrate into different levels of the turkey.
Once the turkey has been well seasoned put it in a pan big enough to hold the turkey and wrap it in plastic wrap. Put it in the fridge for two hours. What this will do is allow the salt time to start tenderizing the meat, and because the bird is a good size and is tough this is almost a necessity. Think of it as a dry brining procedure but not for as long. Plus you are not going to scrap the salt off, which is what really is going to flavor your turkey and your gravy.
Once the two hours have passed, pre-heat the oven to 300 degrees, put the turkey in the roasting pan with the rack with the legs up. Put your stock in the pan, lay the bacon across the breasts of the turkey and wrap it in foil, making sure to pinch the top giving it a tent effect.
The whole cooking time will take six hours on average. Every 30 minutes you will need to use the turkey baster to suck up some of the liquid and redistribute it back onto the bird. This procedure will keep the bird constantly hydrated and it will also make sure the thyme is not burned if you used the fresh thyme.
Make sure to check the internal temperature after four hours. Once the internal temperature gets to 140 degrees, you want to remove the foil so the outside of the turkey gets a nice golden color. Increase the temperature of the oven to 350 degrees, and then finish cooking until the turkey reaches an internal temperature of 160 degrees. Understand that the turkey will now be exposed to the direct heat of the oven and will need to be constantly basted every 10 to 15 minutes so it doesn’t dry out.
When the internal temperature of the turkey is at 160 degrees and you have a nice golden color around the skin, you will remove the turkey from the oven and let it rest, basting it again. This procedure will allow the juices to reincorporate into the meat and will also help to prevent overcooking. While it rests it will still be cooking internally and will reach that last five degrees needed to finish.
If for some reason the turkey does not reach 165, it is ok to put it back in the oven to finish, just make sure to keep basting and to allow it to rest another 15 minutes after you pull it out.
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