Monday, November 25, 2013

Tasty Turkey

The turkey is Thanksgiving's Santa.  The holiday just isn't complete without the bird.  While some people love to be applauded while bringing out the bird and finish the moment with the act of carving the bird at the table.  Impressive, no?  That sounds fun, but also like a whole mess.  My family partakes in the tradition of carving the bird in the kitchen and leaving the...less than impressive...carcass behind where people aren't staring at it.  Which turned out to be a good thing, because last Thanksgiving my turkey carcass was an angry Pterodactyl.  Don't believe me??

Anyway, no matter how you slice it, the turkey should be moist and delicious, with a great skin crust. Here's how you do it:

Step 0: Take out your turkey neck and giblets
Step 1: Rinse off your turkey
Step 2: Pat your turkey dry
Step 3: Place turkey in roaster
Step 4: Rub turkey down with coconut oil
Step 5: Optional: Take sage, rosemary, and thyme and fill it in between the skin and the meat.
Step 6: Optional: Fill the cavity of the turkey with 2 quartered apples, 2 stalks of celery, 2 carrots, and ½ onion.
Step 7: Form a "turkey breast plate" from foil to protect your turkey breast from overcooking.
Step 8: Place your turkey in a preheated 500F for 30 minutes
Step 9: Drop the temperature down to 350F and immediately (and quickly, don't want that oven door open too long!) place the breast plate on the turkey's breast.
Step 10: Cook until the turkey thigh reaches 161F

Make sure that you allow the turkey to rest for at least 20 minutes to let the juices redistribute throughout the bird, otherwise you get super dry meat and a whole lot of juices.


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