Hi everyone. It is that time of year again. Planning your Thanksgiving menu, and cooking a delicious, juicy turkey! Last year I composed this step by step tutorial. I have heard so many young women say how they are afraid to cook a turkey! My own two daughters included! Well fear not. It is one of the easiest things to make. This post is a repeat of the same one I did two years ago. I hope this might help someone who has never attempted to make their own turkey.
It's here. My very first Virtual Cooking Class. I hope that I am
getting this posted in time to help those of you who may not ever have
cooked your own turkey before. Let's get started. I was given a 13
pound turkey by my son in law, Jake. The employees at the hospital were
given these, and he gave it to me for my cooking class demonstration.
So if you have purchased a fresh turkey, you can just omit these first
few steps. But if you have a frozen turkey, you need to defrost it.
You can do this by placing it in the fridge for a few days, or you can
use a cold water bath method, which is what I did. Place entire turkey
in packaging, into a large bowl, or clean sink of cold water. Filling
to the top.
cook. Turn your oven on to about 425 degrees. Set your rack to the
lowest position. Unwrap turkey, and put into large bowl, or very clean
sink, and run fresh cold water over bird, carefully washing both outside
Drizzle olive oil over clean and dry bird, rubbing into skin so that it reaches all areas.
Once you have all the veggies and
citrus cut up, you are going to fill both cavities with this. Before
putting lemons and oranges into cavity, squeeze some of juices out first
into cavity and on and around turkey. I don't cut my fresh herbs
though. I just tuck them into the cavities. I picked fresh thyme, sage
and rosemary this morning for this.
After stuffing all that you can into the
cavities, you are going to push the fresh herbs in, and then tie the
legs together. I did this with dental floss.
minutes on higher heat.
So this bird is all finished cooking. Look at the beautiful golden brown of the skin.
To slice, I am old school, and use an
electric knife. Lift the bird out of the pan carefully onto a cutting
surface. Since I didn't have a rack or lifter, I used two heavy duty
spatulas and removed it without any trouble. Remove the veggies that
were inside cavities and discard.
Just keep slicing until you get all of that nice white meat off the bone.
have a daily cup from Mrs. Olson
I love it Jann!!!!
you have it. How to cook at turkey from start to finish. Since I am
taking mine up the mountains with us the day after Thanksgiving for
sandwiches, I didn't make any other dishes. Of course juggling all of
the holiday meal makes for more careful planning. But if you are new to
cooking, or new to cooking a turkey, I hope this helps.
pound bird should yield plenty of meat fora family of 6 or so. In
addition, I picked the carcass of any usable meat to use for a Turkey
Pot Pie later in the weekend as well. You could also save your carcass
and place it in a ziplock bag and freeze it to use later for stock or
The two bags are of scraps and are going into the trash. The pieces in front is what I will use for a Turkey Pot Pie.
Thanks for joining me for my very first virtual cooking class.