Thawing the Turkey
Be sure to let your turkey completely thaw before cooking. If it
was frozen through when you bought it, the turkey will thaw
within a few days in the fridge, approximately 24 hours for every
five pounds of turkey. For quicker thawing, place the turkey in a
cold water bath and change the water every 30 minutes until it's
thawed.
1. Prepare the Turkey for Roasting - About an hour before
roasting, take the turkey out of the fridge. Remove any
packaging and the bag of giblets (check in the body cavity and in
the neck cavity). Set the turkey breast-side up on the roasting
rack and let it sit. This takes the chill off the meat, which helps
the meat cook faster and more evenly, and it dries out the skin,
which promotes browning and crisping.
2. Heat the Oven to 450°F - Position an oven rack in the bottom
third of your oven. If you brined your turkey, as we did, no need
to do anything now. If your turkey is straight out of the package,
rub it with some salt and pepper before putting it in the oven.
We recommend leaving your turkey un-stuffed and un-trussed,
both because it's easier and because the turkey will cook more
evenly.
Optional Extras - Rub your turkey with butter or oil for a richer
flavor and browner skin.
3. Roast the Turkey - Pour two cups of broth or water into the
roasting pan. Place the turkey in the oven and turn down the
heat to 350°F. Breast side up.
4. Cooking Time - The rule of thumb for cooking a turkey is 13
minutes per pound.
5. Baste the Turkey - Every 45 minutes, remove the turkey from
the oven, close the oven door (don't let that heat out!), and baste
the turkey all over. Shield the breast meat with foil if needed to
keep it from overcooking.
6. Rest the Turkey - Grab one side of the roasting rack with an
oven mitt and tilt the turkey so liquids inside the cavity run out
into the pan. (These juices are used to make the gravy.)
Then, lift the whole turkey (still on the rack) and transfer it to a
cutting board. Tent the turkey with aluminum foil and let it rest
for at least 30 minutes. This gives time for the meat to firm up
and the juices to be re-absorbed into the muscle tissue, making
the turkey easier to slice and taste juicier.
Originally Submitted
10/16/2012
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