Amateur and even cooks with a little bit experience are often overwhelmed when tasked with preparing turkey for Thanksgiving. Perhaps it's the size of the bird, or the importance of the dish that makes them doubt their ability. But cooking turkey is a rather pleasurable experience - as long as you adhere to a few basic tips.
Turkeys come in all sizes and as good as leftovers are, you need to buy the right size. Allot 3/4 of a pound to a pound per person. This should provide a good baseline on what size of Butterball you will need. If you get a frozen bird, it is best to thaw it out completely in the refrigerator for two to five days prior to cooking. If the turkey is big enough, you might think that it is all thawed out but the inside could still be frozen solid. Commit this mistake and you will have to burn the skin to cook it through. Thawing it out for a longer period of time will just ensure that the entire bird is ready.
When ready, begin the final preparations by rinsing the bird thoroughly. Pat the skin dry and make sure that you get rid of all the innards that butchers often stuff back in there. Rinse the insides and dry it thoroughly as well. A good tool for a novice is an oven bag. If you choose to go this route, coat the inside of the bag with a couple tablespoons of flour before putting the turkey in. Do everything according to the instructions and don't forget to punch vent holes in the bag for vapors to escape.
You can do what expert chefs do to intensify the flavor by stuffing the turkey's skin with butter, herb, and spices. Just loosen it slightly by pinching and shifting it around with your hands. This will create "pockets" where you can stuff anything that will infuse the meat with flavor. You can then proceed to fill these with anything from butter, herbs, spices, juice, marinade mixes, even minced onions, apples, or garlic. Your turkey will end up more flavorful and it also helps it retain more of its natural moisture.
Stuffing is sometimes as popular as the turkey itself. You also make an instant side dish that is sure to taste great and go with the turkey perfectly. Prepare your favorite stuffing and stuff the cavity of the turkey loosely. Don't do it to the point of bursting because you don't want to clean up that mess after. As an alternative, you can stuff chopped apples, onions, pears, garlic and onion in there for additional flavor. Account for the cooking time as a stuffed turkey cooks differently.
You can use a wet rub or dry rub to flavor the turkey's skin. Use the same seasoning and marinade you used inside for a good harmony of flavor. Make sure to catch all the pan drippings so that you can make a rich gravy for later. When the turkey is done, remove it from the oven and let it sit a while before carving. Gather 'round the Thanksgiving table and enjoy!
Turkeys come in all sizes and as good as leftovers are, you need to buy the right size. Allot 3/4 of a pound to a pound per person. This should provide a good baseline on what size of Butterball you will need. If you get a frozen bird, it is best to thaw it out completely in the refrigerator for two to five days prior to cooking. If the turkey is big enough, you might think that it is all thawed out but the inside could still be frozen solid. Commit this mistake and you will have to burn the skin to cook it through. Thawing it out for a longer period of time will just ensure that the entire bird is ready.
When ready, begin the final preparations by rinsing the bird thoroughly. Pat the skin dry and make sure that you get rid of all the innards that butchers often stuff back in there. Rinse the insides and dry it thoroughly as well. A good tool for a novice is an oven bag. If you choose to go this route, coat the inside of the bag with a couple tablespoons of flour before putting the turkey in. Do everything according to the instructions and don't forget to punch vent holes in the bag for vapors to escape.
You can do what expert chefs do to intensify the flavor by stuffing the turkey's skin with butter, herb, and spices. Just loosen it slightly by pinching and shifting it around with your hands. This will create "pockets" where you can stuff anything that will infuse the meat with flavor. You can then proceed to fill these with anything from butter, herbs, spices, juice, marinade mixes, even minced onions, apples, or garlic. Your turkey will end up more flavorful and it also helps it retain more of its natural moisture.
Stuffing is sometimes as popular as the turkey itself. You also make an instant side dish that is sure to taste great and go with the turkey perfectly. Prepare your favorite stuffing and stuff the cavity of the turkey loosely. Don't do it to the point of bursting because you don't want to clean up that mess after. As an alternative, you can stuff chopped apples, onions, pears, garlic and onion in there for additional flavor. Account for the cooking time as a stuffed turkey cooks differently.
You can use a wet rub or dry rub to flavor the turkey's skin. Use the same seasoning and marinade you used inside for a good harmony of flavor. Make sure to catch all the pan drippings so that you can make a rich gravy for later. When the turkey is done, remove it from the oven and let it sit a while before carving. Gather 'round the Thanksgiving table and enjoy!
About the Author:
Michelle is truly a season writer regarding home cooking. She really loves expressing her pointers and tips on creating crock pots or possibly slow cooker chicken recipes.
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