Happy Monday, the rain blessed our land and now sun is out! Truly a beautiful day, very thankful! What better topic to share today, in honor of the upcoming Thanksgiving, I will be sharing steps on what to keep in mind on how to prep a turkey before Thanksgiving!
STEPS TO KEEP IN MIND IN PREPPING THE TURKEY FOR THE BIG EVENT
- Waiting last minute to buy a turkey
- Forgot that FROZEN turkey takes F O U R D A Y S to thaw
- Many turkeys are pre-brined
- You don’t need to wait for room temperature before roasting the turkey
- Dry the turkey thoroughly, inside and out, making the skin crispy
- If the turkey is not pre-brined, make sure to season thw cavity of the turkey
- Have a roasting pan inside the roasting rack to avoid burnt turkey bottom
- Cook the stuffing before putting it inside the turkey
- Roast turkey at 475°F for 30minutes and after 30minutes put it down to 350°F for the rest of the cooking time suggest per the turkey weight.
- If the skin get brown, take the turkey out, put a layer of foil on top of the turkey then put it back in to the oven
- DO NOT BASTE, it will dry the turkey, and the fat and the liquid will make the skin soggy.
- Use a real thermometer, 155 shows that the turkey is almost cooked
- Checking the thermometer on the wrong place at the wrong time. Check it at the thickest part of the turkey.
- Cook turkey at 160°F since there meat will still cook even after its light of the oven.
- Wait 15 minutes to let the turkey rest before carving the bird
- Don’t slice the whole bird, only slice the one you will serve and eat. Any cut turkey dries out quickly.
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