WEDNESDAY, NOVEMBER 27, 2024
Perfectly Moist Turkey, Every Time
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Perfectly Moist Turkey, Every Time | Experience has shown me that we end up with fabulously moist turkeys (even heritage birds) by cooking our turkeys exactly the opposite way recommended by 1-800-BUTTERBALL. Here's how you can get a perfectly moist oven-roasted turkey -- every time. | TraditionalCookingSchool.com
How do I end up with fabulously moist turkeys every year for Thanksgiving and Christmas?
By cooking them exactly the opposite of the way recommended by the helpful home economists at 1-800-BUTTERBALL.
At least they don’t recommend stuffing the bird — I agree with that for retaining moisture. 😉 But from there, we differ.
I cook my turkey breast side down, in a bath of chicken stock, so the breast meat bastes itself in its own juices while baking. I also keep the roaster pan covered almost the entire baking time to allow steam to circulate. This keeps the entire turkey moist — not just the part bathed in stock!
The Week Prior: Make Chicken Stock
It’s so easy to make your own stock! You can find my instructions here. If you don’t have time to cook chickens, perhaps you have some bones tucked away in the freezer than you can turn into stock. Or, use purchased stock from free-range, organic chickens (or turkey).
Sides To Pair With Turkey
Savory Sourdough Stuffing graces my table on more days than just Thanksgiving (next to the turkey). Add one of these 6 Stunning and Nourishing Cranberry Sauces and one of these 40+ Hearty & Nourishing Salads and you are on your way to fantastic meal.
What to Do With Turkey Leftovers
What do you do with the leftovers after the you make a perfectly moist turkey? Of course, turkey soup and turkey sandwiches are expected.
I also enjoy a good turkey salad like Curried Turkey Salad and Turkey Shepherd’s Pie.
Perfectly Moist Turkey, Every Time | Experience has shown me that we end up with fabulously moist turkeys (even heritage birds) by cooking our turkeys exactly the opposite way recommended by 1-800-BUTTERBALL. Here's how you can get a perfectly moist oven-roasted turkey -- every time. | TraditionalCookingSchool.com
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Perfectly Moist Turkey & Easy Gravy
A fabulously moist turkey every time!
Course Main
Author Wardee Harmon
Ingredients
12 to 14 pound heritage turkey
8 cups stock OR 4 cups stock + 4 cups water
coconut oil or avocado or olive oil, for brushing
Instructions
If desired, brine your turkey several days before you plan to bake it.
When ready to bake, preheat oven to 425 degrees Fahrenheit.
Rinse the fully-thawed or fresh turkey.
Empty the inner cavity.
Place bird, breast side down, in a stainless steel roaster pan, preferably on a shallow rack.
Add stock, or stock + water to the bottom of the pan.
Generously brush all exposed skin with oil.
Put the cover on the roaster pan, then transfer to oven.
Bake for 1 hour.
After 1 hour, lower temperature to 325 or 350 degrees Fahrenheit.
A 12-pound bird will need about 3 hours total baking time.
About every 30 minutes to 1 hour, I pull it out of the oven and brush more oil on the skin.
Towards the end of the baking time, check the internal temperature by inserting a meat thermometer into the deepest part of the thigh.
Look for 170 degrees Fahrenheit, or just below.
Once it reaches this temperature, remove the roaster pan lid and set oven to broil.
Let exposed skin brown.
If you can maneuver the turkey, flip to brown the breast skin under the broiler, too.
Remove from oven.
Let sit on the counter for about 15 minutes before carving.
To carve, cut off the thigh/drumsticks and wings, and lay them flat in a glass dish.
Ladle the drippings from the roaster pan over them until fully covered, then cover the dish.
Then, slide the carving knife under the breast meat to carefully remove each half breast from the bones.
Move each half breast to a cutting board and slice into strips against the grain of the muscle.
See below for gravy directions.
Finally, remove from heat and serve with your perfectly moist turkey!
Recipe Notes
Gravy
2 to 3 tablespoons arrowroot powder
turkey drippings
1/3 cup water, for gravy (optional)
Transfer pieces to glass dish and cover with more drippings.
Then pour the rest of the drippings into a pot on the stove over medium heat.
In a small cup, whisk arrowroot powder into water.
Then add to drippings in pot while stirring.
Keep stirring until mixture reaches a simmer and thickens.
Posted 12:05 PM