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OVEN ROASTED TURKEY
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STEP-BY-STEP DIRECTIONS
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SEASONING
Butter
or oil, rosemary, Dijon mustard,
salt and pepper to taste,
poultry seasoning, etc.
Let your creativity shine!
Apples, pears, dried fruits,
apricots, and cranberries pair
beautifully with thyme, savory,
and rosemary.
If you’re
preparing a stuffed turkey, plan
for about 1/2 cup of stuffing
per pound of poultry. |
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PREPARATION
Place
the turkey, breast side up, on a
rack at the bottom of a roasting
pan.
Pour water or broth
into the bottom of the pan. If
desired, add a few chopped
vegetables like onions, celery
stalks, and carrots. |
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COOKING
Place your
roasting pan in a preheated oven
at 350°F (175°C).
Roast
the turkey uncovered, basting it
with its cooking juices about
once per hour.
When the
skin starts to brown, cover the
turkey with aluminum foil.
Remove the foil 45 minutes
before the end of the cooking
time to allow the skin to crisp
up.
Your turkey is fully
cooked when the internal
temperature (measured with a
thermometer in the thickest part
of the thigh) reaches 180°F if
stuffed, or 170°F if unstuffed. |
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TIP TO AVOID DRY TURKEY
Oven-Roasted Turkey: Trick
to Keep the Meat Juicy
Cook your turkey breast side
down in water! Yes, really!
Here’s Pépére’s explanation
:
Ready for our wonderful
holiday family dinner?
The turkey’s in the oven!
I always roast my turkey
breast side down in a pot that’s
3/4 full of water. This method
results in a juicier turkey!
Once it’s cooked, I debone
it and place the meat in a dish
with broth.
I prepare
the turkey a day in advance and
reheat it 30 minutes before the
meal at 350°F (175°C).
After deboning, I put the
carcass and skin back in the
roasting pan with the broth. I
add water and boil for 90
minutes to make a delicious
turkey stock.
After
cooking, I strain and preserve
the hot broth by canning it for
30 minutes in the oven at 250°F
(120°C).
Yum! Nothing
goes to waste!
P.S. I
also save some broth to thicken
with cornstarch for a flavorful
gravy.
Recipes to
come :
- Pépére’s
stuffing
- Potato and meat
stuffing
- Cranberry sauce
See the photos of the
recipe below (step-by-step)
Watch the video of this recipe |
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- Photos of the recipe - |
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- Réjean Michaud (Pépére)
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| Certified
Contributor of usa-gardening.com |
| www.usa-gardening.com/recipes |
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Usa-gardening.com
presents unique recipes to promote food
self-sufficiency. Check out the list of
ingredients and step-by-step directions for all
our recipes.
In this section of our
website, you'll find "Les
Recettes de Pépére" and many other recipes from
our self-sufficient contributors.
As our contributor
Pépére says: "Enjoy!" |
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A recipe for a nobly prestigious
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