Having Thanksgiving at your house this year? Is this the first time you are roasting a turkey?
Turkeys can be overwhelming if you have never roasted one before. With just a few key steps, you will be on your way to roasting a tender turkey.
First, plan out your time. Decide what time you want to eat. Remember to allow time for the turkey to rest — 20 minutes before carving. Also, allow time to carve the turkey.
It’s best to roast an unstuffed turkey. Most stuffing recipes include ingredients which are hot. Stuffing the bird with warm ingredients creates a great environment for bacteria to grow. The final roasting temperature for the turkey is 165 degrees. It is possible that once the turkey is done, the stuffing has not reached a safe temperature where all the bacteria is killed.
Next, decide if you are roasting a frozen turkey or a fresh turkey. If you are using a frozen turkey, then you need to plan time for thawing in the refrigerator. Plan at least one day of thawing for every 4 to 5 pounds. For instance, a 12-pound turkey would need 3 days to thaw. A 16-pound turkey would need 4 to 5 days to thaw. Allow one pound of whole turkey for every person. That doesn’t include leftovers.
If roasting a fresh turkey, purchase the turkey 1 to 2 days before you plan to roast it. Keep both fresh or frozen turkey in its original wrapper while in the refrigerator. Place it on a tray or in a pan to catch any juices that may leak.
Before Thanksgiving, check your oven temperature with an oven thermometer. Is it working properly?
It’s the big day. Wash your hands, not the turkey. Remember, it is not recommended to wash the turkey. Place turkey in roasting pan with ½ cup of water added to the bottom of the pan. Cover with heavy-duty aluminum foil over the turkey for the first 1 to 1 ½ hours. This allows for maximum heat circulation and keeps the turkey moist. To prevent overbrowning, foil may also be placed over the turkey after it reaches the desire color. If you choose to use an oven roasting bag, follow the manufacturers guideline on the page. Remember to always wash hands, utensils and the sink or anything else that touches raw turkey or juices with soap and water.
Remove the turkey from the oven when it reaches 165°. Insert a chef’s or bimetallic thermometer in the thickest portion of the bird without touching the bone. If your turkey has a pop-up temperature indicator, it is recommended to still check the internal temperature with a bimetallic thermometer. Let the turkey rest for twenty minutes, then carve. Refrigerate leftovers within two hours.
Here is a recipe for marinating a turkey. Marinating a turkey, the night before ensures that your turkey is moist and flavorful. First, place the thawed or fresh turkey in a large, plastic roasting bag or foodservice grade plastic bag. Next, pour in the marinade, close the bag securely and let it marinate overnight in the refrigerator.
Before roasting, remove excess marinade and discard. do not re-use marinade to baste the turkey.
Herb Marinade
½ cup canola oil
½ cup apple cider vinegar
1 tablespoon chopped fresh marjoram
1 tablespoon chopped fresh thyme
1 tablespoon fresh sage
½ teaspoon salt
1 10-pound whole turkey, cleaned and drained well
Combine the oil, vinegar, herbs and seasonings together in a small bowl. Place the turkey in a large, food grade plastic roasting bag. Add marinade, close bag securely and marinate in the refrigerator for several hours or overnight.
Roast the turkey until the internal temperature reaches 165° F in the breast. Be careful not to touch any bone with the thermometer. Enjoy!
