Im looking for a good turkey recipe (without brining). Thank you!
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Here you go:
Just omit the bringing step, although I would highly recommend it. Your turkey will be much more moist and flavorful.
While what Joe posted is great. there are a few universal basics to good turkey. First and foremost, don't cook it past 165 degrees. Second, let it rest, tented in foil for 15- 20 minutes after you pull it out of the oven before carving.
Even if you have put no seasonings at all on or in it, these two steps will guarantee a juicy turkey.These are the two most important things you can ever learn about cooking the perfect turkey.
To improve flavor, you can put aromatics inside the bird. Slice up an onion, a lemon, some garlic.. Then add a sprig of thyme, and some sage, and put it all in the bird.
Now rub the outside with some neutral-flavored oil, and then some salt, pepper,garlic, and so on.
Just remember that whatever you put on the outside will only flavor the outside.
Now put it in the oven, with a probe thermometer in the thigh, and forget everything you ever learned about minutes per pound. Set the alarm for 165 degrees.
Don't baste, or do anything else like that useless and counterproductive crap.
When the alarm beeps, pull it out, let it rest for 15 or 20 minutes, carve, and then listen to the ecstatic compliments.
This is how you roast turkey. However, I can't imagine why you would be opposed to brining? Most people don't have a clue as to how to roast turkey well.I've just told you a major secret. Brining is another major secret that is, in my opinion, equally important. Properly cooked turkey is great; brined and properly cooked turkey is heavenly.
Hi...when making compound butter for this turkey...does it make a difference if I use the suggested fresh thyme or can I use dried thyme?...also the suggested cooking method is oven temp of 350 breast side down for first hour....I have seen some cooking shows suggest breast side up at high heat for first half hour then reduce to 350...what are your thoughts on this.Thank you..
You can substitute dried thyme in the compound butter but use less (refer to the lesson on How to Use & Cook with Herbs). There are many ways to cook a turkey. We have tested this method and prefer it because the breast meat turns out the juiciest. Since white meat cooks much faster than dark meat, starting the turkey breast-side down keeps it away from the heat. This is where you will have to experiment and test out various methods to see which one you prefer. Cheers!
Thank you Kimberley...As you suggested I have referred to the lesson on How to use and cook with herbs. The one to 3 ratio is helpful...therefore for the compound butter should I substitute 1/2 tsp of thyme instead of 2 tsp of fresh thyme? For the brine should I substitute 1 tbs or 2 of dried thyme instead of fresh bunch of thyme?
Hi Kimberly...I followed your directive. Although the taste was fine, somehow at 3hrs of cooking 15.5 lb turkey..temp was 180 degree reading instead of 165. After resting and carving , the turkey although edible was not moist...do you think maybe next time I should try 325 degree oven?
No, it's not about using a lower temperature (however make sure your oven is at the proper cooking temperature by testing it with an oven thermometer). I think you need to test the turkey earlier and take it out of the oven as soon as it reaches 165F. The meat will continue to cook as it rests, so it is important to take it out once it is just done.
Regardless if meat is brined or not, overcooked meat will lose its juiciness. It's not about following strict cooking times, it's about testing it periodically and monitoring the speed at which something is cooking so you can take it out of the oven when necessary. If you don't cook turkey's often, practice roasting chickens by following the techniques shown in the Poultry section of the school. This will help you to know what to look for when you go to cook larger birds. Practice will make perfect. Cheers!