Thanksgiving is just around the corner, and there’s nothing better for thanksgiving than a delicious turkey. But how do you make it? Today, I will tell you how to make a great turkey.
First, if you have a frozen turkey, you must thaw your turkey. you will need to defrost it COMPLETELY in the refrigerator with the plastic packaging or bag intact. Place it in a large, deep roasting pan. Allow 24 hours for every 3–4 pounds, or 2-3 day defrost. A quicker way is to submerge the turkey in cold water. It can take up to three hours to get the chill out of the turkey. Once it has defrosted, pull out the neck and giblets. Pat dry with paper towel before roasting.
Use a pan without the roasting rack. Line your pan with parchment paper or foil to avoid the skin from sticking. Stuff the cavity with halved garlic heads, lemon slice and sprigs of herbs to infuse flavor into turkey from the inside with the heat of the oven. Tie the legs together and tuck the wings under its back to prevent the legs and wings from spreading.
Before roasting, slather it with garlic herb butter all over AND under the skin to help retain all of the juices. Place turkey, breast-side down, over garlic, lemon and herbs. The aromatics will continuously cook through the meat. Slather it with the garlic herb butter during the cooking process. This creates an incredible golden skin. Don’t speed up the cooking process while roasting as it may cook unevenly. A meat thermometer is crucial to help you know exactly when your turkey is cooked through.
Roast the turkey, breast-side down, uncovered, at 390°F for fan forced ovens, or 425°F for standard ovens for 30 minutes. Turn turkey over (breast-side up) with a pair of tongs, a clean towel or oven mitts and baste with pan juices. Slather with half of the butter and season with salt and pepper. Reduce heat to 325°F (for standard ovens) , or 300°F (fan-forced). Roast for a further hour, uncovered. Brush turkey again with remaining butter and roast for 30 minutes. Baste again, then continue roasting for a further 30 minutes or so, depending on the size of your bird. Here are the times to cook your turkey below⬇️
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10 pound | 5kg: 2 hrs 15 min
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12 pound | 6 kg: 2 hrs 35-45 minutes
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14 pound | 7 kg: 3 hrs
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16 pound | 8 kg: 3 hrs 15-20 min
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18 pound | 9 kg: 3 hrs 45-55 min
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20 pound | 10 kg: 4 hrs 15-20 min
Nothing beats a classic, good old-fashioned turkey with your Thanksgiving dinner. That is a great recipe for a delicious turkey!
