Thanksgiving Series No. 2-The Turkey Part 2


This is number 2 in The Jolly Kitchen's Thanksgiving Series. Today, I will be offering tips and instructions on how to roast and carve your turkey!

Roasting Your Turkey:
1. Place turkey, breast side up on a shallow roasting pan and brush with melted butter or oil. I suggest that you use an oven proof thermometer. If you do, insert it into the thickest part of the thigh and make sure it is not touching the bone.
2. About 2/3’s of the way through cooking time, make sure to untie the drumsticks so that the inner thighs cook through.
3. Start checking doneness about an hour before the end of recommended roasting time. Your bird will be done when the internal temperature reaches 180 degrees and juices run clear. If you stuffed your bird, then the stuffing should reach 165 degrees. If your turkey is already golden brown, but it is not done yet, then loosely place an aluminum foil tent over the turkey.
4. When the turkey is done, transfer it to a carving board and cover with aluminum foil. Let the bird rest for 15 to 20 minutes before carving. This is a very important step in ensuring that your turkey is moist and easily carved.

Roasting Turkey Timetable:



Carving Your Bird:

2 comments:

A Trivita Mom said...

Looks good, cant wait to have some of that turkey, this year we have a smoked turkey that is cooked already and all we need to do is slice and eat.