Does making the turkey for your holiday gathering intimidate you? I remember the first time I gave it a try, it stressed me out! Turkey can be very tough to get perfect. It can be dry, undercooked, overcooked, plain tasting, over-spiced. How do you prepare a PERFECT TURKEY every time? Well, let me take you by the hand and show you how I prepare mine. I think you will be hooked! This is easy, even for the domestically challenged chicks!
What You Need:
12-15 lb. turkey
Oil or butter-flavored Crisco or butter
Salt/pepper to taste
How to Make It:
Defrost turkey…Refrigerator is the safest place, allow 5 hours per pound to thaw. You can place in cold water to thaw, but remember to keep water fresh, COLD, and completely covering the turkey!
For roasting…I have always had a perfect turkey using roasting bags to keep in the juices. I usually start mine the evening before on around 350 degrees for about an hour and then turn the oven back to about 200 degrees for the rest of the night. It is always juicy and perfectly cooked by morning! The next morning all I have to do is carve the turkey, prepare the dressing, and make my giblet gravy (those recipes coming over the next few weeks–stay tuned! :))