Tips For Cooking Succulent, Tender Turkey
Most amateur cooks may feel completely overwhelmed at the prospect of cooking a turkey for the family Thanksgiving dinner. Shouldn’t cooking a turkey best left to more experienced cooks? The truth is anyone can successfully cook a moist, succulent turkey that they’d be proud to serve at any family get together.
First you need to decide how big a turkey you will need to buy. It is wise to allot ¾ of a pound to one pound for each person who you will be serving. If you are buying a frozen turkey make sure you allow adequate time to defrost the bird. You will want to let the turkey thaw in your refrigerator for two to five days to ensure that it is entirely defrosted. Turkeys that are still frozen on the inside will not cook through and through.
Once your turkey is ready to be cooked, it is good to rinse the skin then pat dry with a clean cloth. The inside cavities will need emptied of the gizzards and neck that are sometimes stored in them. These cavities should be rinsed and dried as well. Pre heat the oven while you are preparing the turkey. One way to cook a turkey that makes the process simple, the cleanup faster, and almosts guarantees a juicy turkey, is by using oven bags. If you decide to use an oven bag, add a couple of tablespoons of flour to the bag and shake well to coat before placing the turkey inside it. Follow the instructions for baking times and cutting air vents on the packaging of the oven bag.
For a turkey that’s bursting with flavor, consider stuffing the skin with butter and herb and spices. Loosen the skin of the turkey by separating it from the beat with your fingers. The skin will be loose and you will find ‘pockets’ between the skin and the meat. You can fill these with melted butter, spices, juice concentrates, even minced onions, apples, or garlic. This will help give the turkey meat flavor, as well as keep the meat nice and moist.
Some people enjoy the taste of stuffing that has been cooked inside a turkey. Prepare your stuffing and then expose the turkey’s cavity by lifting up the covering skin, fill the entire cavity loosely with stuffing. There are two cavities and you may fill both or just the larger one. If you do not wish to fill with traditional stuffing, the cavities can be stuffed with quartered apples, onions, garlic cloves, shallots, or pears. Whether you are stuffing your turkey with stuffing or with items to improve the flavor of the turkey meat, cook as directed for a stuffed turkey. Stuffed turkeys have a longer cooking time than unstuffed turkeys so be sure to budget the additional time frame into your meal preparations.
You can add herbs and spices of your choice along with melted putter or olive oil to the skin of the turkey; then place it in a deep roasting pan that is large enough to hold the turkey and the drippings. Baste regularly if you are not using an oven bag. Remove from oven when fully cooked and let stand before carving. Enjoy!
"Tips For Cooking Succulent, Tender Turkey", was submitted 02/6/2012 under category Cooking.
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