Gobble Gobble Gobble- yeah it's turkey time

Cooking a turkey can be intimidating. It was so for me at first. But over the years, the turkey has become a friend- if you don't mind cooking a friend that is!

Cooking a turkey is not like cooking a chicken...for starters- it's much bigger than a chicken.

So here goes....

Usually it's about a pound per person- so if you have a 15 pound turkey you can safely feed 12 people and have lot's of leftovers. Always pre-heat the oven, cooking temperature is 325 degrees.
Cooking time is usually 20-25 minutes per pound. But always use a meat thermometer. The best and safest way to tell if your turkey is ready to eat is with a meat thermometer. A perfectly done turkey will reach 185°F in the thigh, 170°F in the breast and 165°F in the stuffing, if you stuff your turkey.

Remember to rest the turkey after you take it out of the oven. That will give you a juicier turkey. Never fails. 

I don't stuff the turkey anymore. It cooks faster that way, and there is never any doubt in your mind about contamination etc. But if you want to stuff it, go right ahead. Just be sure to cook it to the right temperatures. 

I usually buy a frozen bird. Always thaw it in the refrigerator. Always. If you are thawing it late- thaw it in cold water and change the water every 30 minutes. but its a long process for sure. 
Best way is to plan ahead and thaw it in the refrigerator. Takes about 3-4 days to thaw, depending on the size of the bird. 

If you like to, you can brine the bird. Completely optional. But I have always got excellent results when I brine it. Make sure you have a container that's large enough to completely submerge the bird. The container should be kept in the refrigerator. DO not leave the bird outside overnight. You can do a 'quick brine' for a couple of hours, and then you can keep the turkey outside. But if you are brining it overnight remember to keep it in the refrigerator. 

For the brine:
Cold water, salt, sugar, pepper corns, cloves, star anise and bay leaves.

When you are ready to pop the bird in the oven....

Take the turkey out of the brine and pat it dry - with paper towels. Make sure you dry it inside and out. Now you have to season it.
 
 You need butter...lots of it. 

Melted and cooled butter
salt
pepper
poultry seasoning or dried sage

Apply this mixture inside and out, under the skin - liberally. this will help to season the meat and keep it moist. Apply a generous amount on the breast...thats the meat that usually dries out. 

I don't stuff the bird, but this is what I use. This keeps the bird moist and adds flavour.
1 lemon cut into quarters
handful of fresh sage
handful of fresh rosemary
handful of fresh thyme
1 whole head of garlic - simple cut across into 2

Make sure the oven racks are positioned correctly so air can circulate. Preheat the oven to 325 degrees. Put foil over the turkey, not touching the bird, but tent it. 

Make sure you baste the bird with the juices every hour or so - after the first 2 hours. 
I usually take off the foil for the last half hour of cooking, so the skin browns very nicely. Check for doneness with a meat thermometer. Once the turkey is out of the oven, cover with foil and let it rest for at least 20 minutes. 

Carve away- Happy Turkey Day.