The best way to cook your turkey for Thanksgiving is still a hot topic nowadays. Whether a professional or amateur home cook, everyone has a different opinion about the best way to cook their turkeys. The way to cook a turkey, like many culinary issues, is a matter of your own taste, and there isn’t one best to do it.
Seal The Deal
One way to cook your bird is to start by sealing the skin. So get the temperature to 200°C (not °F) and let it cook for about 20 to 30 minutes. Slow cook from then on for as long as needed at 150-160°C wrapped in foil, this helps to keep moisture in. This may take over 6 hours (large enough bird to feed 12) to cook. During the last 30 minutes, remove the foil to let the turkey brown.
Stuff the chest cavity with vegetables, herbs, and fruit does keep it moist, but check to make sure they cook as well. You can also lift up the skin and add spices or herbs to add flavor to the breast. The secret to juicy chicken breast is simple – brine them before grilling or baking! It’s very easy and economical, and requires no special cookware. This is the secret that chefs never tell you about.
Grill For The Thrill
Have you ever tried grilling a whole turkey? Grilling is in fact becoming one of the most popular methods of cooking turkey and it is also one of the healthiest cooking methods as well. The grilling process allows fat to drip away from the turkey as it cooks, keeping the meat full of flavor, and more importantly nutritious.
If the turkey has been frozen or chilled, bring it to room temperature before cooking. Keep it in the plastic wrapping until you are ready to cook it. Place it in a pan while it is getting to room temperature so if it leaks, you’ll be fine. If you get a frozen turkey, you will need to defrost it in the refrigerator for several days first. Note that you will need approximately 5 hours of defrosting for every pound.
Traditional Is Unconditional
And lastly, there’s the traditional method. You’ll need to thaw out the bird, of course. After it’s been thawed, roll up your sleeves and remove the neck and giblets. Rinse out the turkey then dry it inside and out with a paper towel. Once dry, rub the inside of the turkey with a little salt. You can stuff and truss the bird, making sure to leave some room for expansion of the dressing. Now rub with a very light coat of butter under the skin. Place it on a rack, breast side down, in a roaster pan.
A general oven temperature of 180 degrees is fine, although it’s best to give it half an hour at 220 first, to get it heated through. An organic turkey may take less time than this (2 and a half to 3 hours is recommended for a 12lb bird) and it will also cook slightly faster if there is no stuffing in the cavity. Most importantly, make sure you baste the bird every thirty minutes to keep it moist and flavorful!
There are so many ways to cook a turkey it would be hard to really list them all. But one thing is for sure, there is nothing more tasty or satisfying than a properly cooked turkey. Have you own method of cooking the bird? Let us know below!