24 November 2008

How to Cook Your Thanksgiving Turkey

This post will show you how I prepare the guest of honor...


photo of a cooked turkey


What you will need

Turkey...any size, we usually get between 20-25 lbs.
Turkey bag...used in the baking process
Turkey Pan
Meat Thermometer (the kind that can be read from outside the oven. Has a probe and then a cable that leads to the thermometer).
Flour...1 Tbsp
Compound Butter...Click here for recipe
Oranges...2-3
Onions...any leftover from other recipes
Celery...any leftover from other recipes
Herbs...any leftover from other recipes



Cooking the Bird

  • First remove the surprise packages in the neck and the body cavity
  • Wash the bird inside and out
  • Remove the pop-up thermometer
    • These things are set to pop at 185°. Your bird will continue to cook while resting and the final internal temperature will be around 195° or more. This will give you a turkey that is less moist than I prefer. I use my own thermometer and remove the turkey at about 165° to 170°, which will give you a nice, moist turkey that is also well-cooked (final temperature around 175° to 180°).
  • Take the Turkey bag and put the flour inside it, then shake to coat the bag
  • Work your fingers between the skin and the breast on both sides...making a cavity
  • Take the compound butter, slice it, and insert in the cavities you created
  • Once the cavities are filled, cut the oranges in half and squeeze juice over the turkey
  • Place used oranges inside the body cavity
  • Place a few slices of your compound butter inside
  • Place any extra herbs, onions, celery, etc, inside the body cavity
    • These are used ONLY as aromatics and are NOT to be eaten
    • These additions will help flavor the turkey as it bakes
  • Place the bird in the turkey bag, cut of few slits in the bag, and place on pan
  • Insert thermometer, through the bag, into the thickest portion of the bird
  • Place the turkey in the oven and cook according to the directions
  • When the thermometer reaches 165°- 170° remove the turkey and let rest at least 30 minutes
    • Your turkey will continue to cook and carry-over will continue to raise the temperature an additional 10 degrees
  • Remove aromatics and discard
  • It will looked burned where the compound butter was placed, but believe me, it isn't
  • You should end up with a nice, moist turkey with a great flavor

Here is a thermometer like the one I use. Very good and versatile...




Next...Gravy

9 comments:

  1. Great recipe. I love the idea of adding the oranges. I'll bet that gives it a wonderful taste. Happy Thanksgiving! :)

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  2. We think we should just move in with you!!

    Sniffie and the Florida Furkids

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  3. I'm with Sniffie! I'll bet your turkey is plain old delicious!

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  4. Thanks for the recipe. I might have to give it a try this year. Happy Thanksgiving everyone!

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  5. Sounds like a fantastic recipe! Want to come to Texas and cook one for us? I'll settle for Christmas since I know Thanksgiving is kinda short notice!

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  6. Dori:

    Gandalf and Grayson: It gives it a slight orange flavor which compliments the turkey.

    Furkidsmom: Koko does need some playmates:)

    Lux: Thank you:-)

    Melissa: You're welcome. I know you'll love it. Have a great Thanksgiving:)

    Laurie: No problem, but I get to go to a real bar-b-que:-)

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  7. Ahhhh!!

    Thanks a lot for your recipes but even more for the pictures of Koko !!!!!!!!! He is so lovely !!!!!!!!!

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  8. Gaolga: You're very welcome. Koko is going to be getting a big head from all these compliments:)

    ReplyDelete
  9. Gandalf and Grayson25 December, 2010 15:34

    Mmmm. This is very different from how Mom cooks it, but you still have our attention!

    Edited to remove dead link. Comment originally published on...

    25 November, 2008 03:39

    ReplyDelete

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