It’s turkey time! Even if you don’t celebrate Thanksgiving, turkeys are everywhere and super cheap (if not outright free) for the next couple of weeks. Which means that turkey will be on pretty much everyone’s menu at least once this month.
Sadly, roasting a turkey inspires fear in the hearts of many. Let’s face it, you never just make turkey for you – it’s the kind of thing you invite friends and family over for. So there is always an audience, and that results in major performance anxiety. It doesn’t help that beautifully golden brown and perfectly trussed turkeys are gracing the cover of every food magazine, blog and cooking channel program right now. It’s a lot of pressure!!!!!
That’s why there are thousands of recipes, internet sites and even telephone hotlines dedicated to techniques for preparing this king of poultry. Fresh or frozen? To brine or not to brine? Organic or not? Deep fry, smoke or roast? Inject or rub? Tent with foil? High heat or low? GAH! Too many choices STRESSES ME OUT PEOPLE!!!!!!!
So I decided to rebel against the notion that you need a PHD in poultry to turn out a juicy, delicious bird and just keep it simple for this post. [pullquote3 quotes=”true” align=”right” variation=”slategrey”]I decided to rebel against the notion that you need a PHD in poultry to turn out a juicy, delicious bird and just keep it simple for this post. It’s not complicated, it’s not difficult, and it takes less time than you might think.[/pullquote3]
It’s not complicated, it’s not difficult, and it takes less time than you might think. I rub a sage butter under the skin, throw in some quartered lemons and apples to flavor the pan juices, and roast it at high heat to keep it juicy and tender.
I roasted this 13 lb. bird in two hours at 400 degrees and it turned out perfect. The high heat keeps it from drying out, so when I poured the pan juices into a measuring cup to make the gravy there was only one and a half cups of it – that’s because most of it stayed in the bird, which is exactly where you want it.
Also key is letting it rest for AT LEAST half an hour before cutting into it which keeps all the juices from running out onto your cutting board and leaving you with dry meat.
This turkey is perfectly complemented by my Low Carb and Gluten Free Turkey Stuffing recipe,
as well as my Brussels Sprouts with Lemon and Pine Nuts recipe!
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