You can make a perfect Turkey Too! Some mistakes people make when doing so!

          Have you ever wanted the golden brown turkey on the outside and delicious moist turkey on the inside? Entertaining Thanksgiving guests with the perfect Turkey is what most people thrive for.There are so many recipes that one can utilize to achieve a great turkey. There are also many mistakes that one could make as many people do not even realize they forget certain things when cooking the perfect turkey. Some of these mistakes include but are not limited to;

•  Letting the turkey get room temperature before cooking it. Letting the turkey get to room temperature is not good as  one should take the turkey from the refrigerator and brine it if you are brining as this helps to keep the turkey moist.
• Forgeting to dry the turkey inside and out can reduce the chance of getting that crispy brown skin. So, remember to dry the turkey inside and out before buttering it.
•  Make sure you buy your turkey sooner than later. Frozen turkeys needs at least 4 days to thaw prior to cooking.
• Remember to buy a roasting pan. As having a rack helps to keep the turkey to burned on the bottom and be dry as well.
• Everyone also seems to forget about the inside of the precious bird as we season the outside of the bird.  Ensure that the inside cavity of the bird has a little salt added as this seasons the meat from the inside out.

I have learned these things over the years as they have helped me to make the perfect turkey as a end result. My guests enjoy it as well.


 The following recipes will help you to achieve that!

1. Preheat oven to 350 degrees F (175 degrees C). Thoroughly rinse the turkey, and discard the brine mixture.
2. Brush the turkey with 1/2 the melted butter. Place breast side down on a roasting rack in a shallow roasting pan. Stuff the turkey cavity with 1 onion, 1/2 the carrots, 1/2 the celery, 1 sprig of thyme, and the bay leaf. Scatter the remaining vegetables and thyme around the bottom of the roasting pan, and cover with the white wine.
3. Roast uncovered 3 1/2 to 4 hours in the preheated oven, until the internal temperature of the thigh reaches 180 degrees F (85 degrees C). Carefully turn the turkey breast side up about 2/3 through the roasting time, and brush with the remaining butter. Allow the bird to stand about 30 minutes before carving.

Another Turkey Recipe That is wonderful

!

• 1 (18 pound) whole turkey
• 1/2 cup unsalted butter, softened
• salt and freshly ground black pepper to taste

• 1 1/2 quarts turkey stock
•  8 cups prepared stuffing

1. Preheat oven to 325 degrees F (165 degrees C). Place rack in the lowest position of the oven.
2. Remove the turkey neck and giblets, rinse the turkey, and pat dry with paper towels. Place the turkey, breast side up, on a rack in the roasting pan. Loosely fill the body cavity with stuffing. Rub the skin with the softened butter, and season with salt and pepper. Position an aluminum foil tent over the turkey.
3. Place turkey in the oven, and pour 2 cups turkey stock into the bottom of the roasting pan. Baste all over every 30 minutes with the juices on the bottom of the pan. Whenever the drippings evaporate, add stock to moisten them, about 1 to 2 cups at a time. Remove aluminum foil after 2 1/2 hours. Roast until a meat thermometer inserted in the meaty part of the thigh reads 180 degrees F (80 degrees C), about 4 hours.
4. Transfer the turkey to a large serving platter, and let it stand for at least 20 to 30 minutes before carving.

This is a FREE site. However, if anything here has been helpful to you or someone you know, please consider making even a small donation.