Roast Turkey
Lester Said:
how to roast turkey so it turns out really nice?We Answered:
Make sure you take the giblets (liver, gizzard, neck etc) out of the cavity. It should be in a white paper bag inside the bird. Lay a stick of butter out to soften for a little while then cut it into small size pieces. You may want to use a butter knife to loose the skin in spots on the turkey. Sort of like making little pockets under the skin. Press pieces of the butter into the pockets and rub the outside if the skin with some of the butter. Take some olive oil or vegetable oil and rub on the outside of the skin also. I sprinkle garlic salt or regular salt and pepper all over the bird. I use one of the roasting bags but you can cook it in a covered roasting pan or cover it well with foil. If you use the bag make sure you put a couple of spoons of flour in the bag and shake it around before putting the turkey in. Once the bird is in the bag or roasting pan, put a couple of cups of chicken broth in the bottom of the pan. If you don't have broth you can use water. This keeps the turkey moist. for a 12 # bird I would put it in the oven tonight about midnight on about 250 degrees and let it cook until about 6:00 am. When the legs start falling away from the body it should be done. You can put it back in the oven about an hour before you need to serve on 250 degrees to warm it again. You can cook the giblets I mentioned above to make your gravy. Bring them to a boil the reduce the heat to about medium and slow cook for about an hour. Let cool then pull the meat from the neck and put aside. Cut the liver, gizzards etc into small pieces. Add all of the pieces including the meat from the neck back to the broth you cooked them in and heat back to a boil. Add salt and pepper to taste. Stir a couple tablespoons of corn starch or flour into a glass of very warm water until it is dissolved. Add this to the broth stirring as you add. turn down to low and let it simmer for a few minutes. Once it thickens remove from the heat.Fred Said:
Roast Turkey?We Answered:
Look on the wrapper for basic cooking instructions - I cantell when it is done if the thigh pulls away from body and
the meat is not pick anymore.
Debra Said:
Difference between Fried Turkey and Roast Turkey?We Answered:
Fried turkey is cooked in oil at a high temperature, and roasted turkey is cooked in a pan in a moderate oven. Fried turkey will seal in the juices. I never have done this, but prefer to buy Reynolds Turkey Roasting bags. They seal in juices as well, and take less time to cook rather than an open turkey in the oven. Some of the turkeys have a pop up when they are well done. Also with the bags, there really isn't any guessing, if you use the bags as instructed it will be delicious. Deep frying a turkey is something you must be careful doing and should be montitored at all times to prevent accidents. Also you don't want to put too much oil in.Lewis Said:
Does this sound like a good way to roast a turkey?We Answered:
Sounds good.. I agree that you should check the food network website for tips too. Since it's your first year, you should probably keep it simple. You will find some great recipes on the website!Last year i stuffed my bird with lemons, cloves, bay leaves and cinnamon sticks...after it had been brined for 24 hours. it was incredible!! I think the recipe was from Dave Lieberman.
Good luck & Happy (early) Thanksgiving!
Edward Said:
Roast Turkey Recipe in Latvian?We Answered:
you need a translatorhttp://www.translation-services-usa.com/…
Lynn Said:
What's the most appropriate wine to have on the table with your Roast Turkey on Christmas Day?We Answered:
Sauvignon Blanc or a White Burgundy are also good all-around choices that pair well with everything from mashed turnips to turkey stuffing.Or, head for the German wine aisle at your favorite wine shop to pick out a light but slightly spicy Gewurztraminer that's always a good match for the holiday bird. A slightly sweeter Riesling will also pair well with any dish at a Thanksgiving or holiday table. If the label says 'Kabinett', the wine is made from the earliest harvest. That means the Riesling will be a dryer wine. A Spätlese is a bit sweeter, but still retains the dryness of the wine — and is usually a favorite in American homes. An Auslese will be even sweeter and makes a better match for the dessert than the turkey.
Cynthia Said:
What is a "boneless turkey roast?"?We Answered:
A boneless turkey roast is just the turkey minus the bones. They split it open and take out all of the whole muscle then wrap it back up in the outer skin and seal it in foil or an oven-safe nylon bag. These are actually great! I've used them many times over the years. Just follow the directions on the label/package about cooking from frozed or thawed. I always split the foil/nylon open for the last 20-30 minutes of cooking to get some nice color on the outer skin.