Monday, November 25, 2013

Roasted Thanksgiving Turkey (Let's Talk Turkey Week- Day 1) #Thanksgivingtips ‪#‎GoodCookKitchenExprt‬‪ #‎GoodCook‬


 Let's talk Turkey!!  This week you can look forward to turkey recipes and uses up for your turkey leftovers.  I have to confess... I almost had a Thanksgiving disaster with this turkey.  Have you ever defrosted your turkey in the fridge as most turkey websites suggest and it doesn't work? This lovely 15lb turkey was supposed to defrost in 3 days in the fridge... well...I woke up to a still frozen turkey after doing what I was supposed to do.  So I had to improvise at the last minute after doing some research online.  Did you know that some experts suggest baking a frozen turkey actually gives you a very moist bird?  Well, this turkey was about 65% frozen when I put it into the oven... and they were right.  It was wonderfully moist.

So here are my tips if you end up with a frozen bird...

1.  Get the largest bucket or pot you have that will accommodate the turkey and immerse the unwrapped turkey it in for 1 hour at least in cold water.  Change the water every thirty minutes.  This will "unthaw" the bird enough to soften the skin to insert the marinade and get out all the bits and bobs from the inside of the cavity. 

2.  Roast your partially frozen turkey and take the cooking time and add 1/2 the cooking time to the final cooking time.  So a 4 hour turkey will take you about 6 hours.  Remember the final indicator of a done turkey is the meat thermometer reaching 165 degrees at the thickest part of the bird. 

3.  Rest your turkey for at least 30 minutes before trying to carve it.  Otherwise, all the juices will run out of the turkey.  To keep your resting turkey hot, tent it in aluminum foil.

4. If your breast meat is less than moist, slice and immerse in some chicken stock for a minute. 

If you have questions about your getting your Thanksgiving Meal ready for the big day-- Join the Good Cook Kitchen Experts on Twitter for - The Ultimate Thanksgiving Twitter Party, Monday, November 25, 2013 at 6:00 pm to 7:00pm EST On Twitter with hashtag #Thanksgivingtips

Join in as we talk about everything Thanksgiving from turkey prep to decorating the table. Plus get a chance to win a special gift and one of three $200 Thanksgiving Baskets that will arrive in time for your dinner.

Be among the first 500 to RSVP by November 23, 2013 and receive a free set of Turkey Lifters!

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1 large turkey 12-15lbs

For the butter rub:
1 stick butter unsalted - softened
1 Tbs paprika
2 tsp black pepper
1 tsp garlic powder
salt as needed.

Aromatics to stuff while baking:
1 lemon sliced
1 small bunch of sage leaves
1 small bunch of rosemary
1 small bunch of thyme

Make butter rub by mixing all ingredients.  Clean out turkey extra parts from inside of turkey (neck, gizzard etc..) Place aromatic herbs and lemon inside the turkey.  Slowly insert hand under skin of the breast and rub 1/3 of butter mixture under the skin. Then take remaining  butter and apple all over the outer part of the skin of turkey.  Place on roasting rack in roasting pan.  Fill pan with 3 cups of chicken stock.  Bake turkey at 425 degree for 30 minutes.  Take turkey out of oven and now cover it with foil. Lower temperature to 325 degree and bake 15 minutes for every pound of turkey (example: a 15lb turkey will take 3.75 hours) if turkey is fully thawed.  If your turkey is frozen add an additional  2- 21/2-hours to baking time.  Periodically, baste the turkey with the juices from the bottom of the pan ( I did this 3x during baking) . Bake until you have a cooking temp of 165 degree when you insert a meat thermometer in the thickest part between the thigh and the breast.   Remember it's important to let your turkey sit for 30 minutes at minimum after pulling it out of the oven before you carve it.    Tent it with some aluminum foil to keep it warm. Carve and enjoy.

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