The roast turkey filling is a delicious recipe that is a very typical dish for Christmas and some special celebrations such as Thanksgiving Day. Due to its large size, this bird is an ideal main dish for family dinners. If you want to get down working with this recipe but do not know where to start, do not worry, we explain in detail how to cook a roast turkey and surprise everyone.
Roasting a turkey and making it remain very juicy is a gastronomic challenge. It is of large size and has different parts which have the different texture and therefore it may have more or less juice after roasting. So, if you are looking forward to a juicy and tender meal that is yummy at the same time, so stay tuned we will tell you, how to cook a roast turkey.
Clean and prepare the turkey:-
At the time of purchase, you will opt for if possible not more than three kilos, plucked and eviscerated. Otherwise, the cooking will be almost impossible. This dish will cook with olive oil, with a little salt inside and out. When the turkey is already clean, the tendons of the thighs are removed to make it tenderer. To do this, a blow is struck in the joint of the paw, it is turned, the five or six tendons are pulled and finally, the thigh is repositioned in its anterior position. The legs are tied with twine so that the turkey does not lose its shape during the roast and present at the table with retracted thighs on itself.
When it is already cleaned and tied, it is placed on the oven tray and the area of the breast is covered with an oil-lined aluminium foil, which will be removed after an hour of roasting. In some old recipes, instead of covering the breast with sheets of foil, it is covered with thin slices of bacon. Once these slices are cooked, they are removed and the turkey is allowed to continue with the roast until completely browned. The roasting process will be slow and continuous, i.e. with the oven preheated to 175 ° C for about two hours. At the end of the roast it is possible that another 30 minutes is needed, but at a lower temperature (one 80ºC) to finish cooking the breasts or to uniform the colour of the roast.
The problem is that, since the roasting is done slowly and at a moderate temperature for a long time, the breasts can be dried. To avoid this, it is advisable to water the turkey with the juices released during cooking and add a little chicken stock at the beginning. All this makes the roast humid and that in the end, you get a tender roast along with an aromatic sauce and deep smells and flavours.
How to cook a roast turkey:-
- 1 turkey from 8 to 10 kilos
- 1 liter of white wine
- Juice of a lemon
- 1 large onion
- Ground garlic
- Bay leaves
- 1 stalk of celery
- 300 grams of sliced smoked bacon
- 100 grams of butter
- Salt and pepper to taste
- Wash the turkey very well inside and out, in the process, remove the intestines.
- Mix the garlic and the finely chopped onion, add the juice of a lemon and salt pepper to taste.
- Take the mixture and spread the turkey inside and outside until it is well covered. Add the bay leaves and celery to the inside of the turkey, once this part is over, proceed to place the turkey in a deep fountain all night for the turkey to marinate.
- The next day adds the butter and bacon inside and outside.
- Cover the turkey with aluminium foil and bring to a preheated oven at a moderate temperature of 180 ° C until cooked.
- The cooking time depends on the weight of the turkey.
- The turkey should be cooked for 30 minutes per kilogram.
- Once cooked turkey, you can accompany with mashed potatoes and vegetable salad.
Cooking techniques for how to cook a roast turkey:-
Roasted turkey can be a wonderful variation of the traditional baked method. Roasting a whole turkey or a turkey breast requires indirect heat and a mold to receive the juices. Start by washing and seasoning a whole turkey thawed. We recommend the type of grill with lid and the charcoal at medium temperature. Arrange the fathoms on the sides of the mold for the juices and place the turkey with the breast side down on a V-shaped grill directly on the mold for the juices. Use a small bird of 8 to 14 pounds without stuffing.
At the recommended half time to prepare the turkey, turn the bird with the breast upwards. Add about 10 pieces of charcoal to the fathoms on each side every 45 to 50 minutes to maintain the average temperature. To obtain a smoked flavour, you can also add bits and trunks of wood. Cover the tips of the wings with foil and place them under the turkey to avoid burning. Insert an immediate reading thermometer into the thickest part of the thigh to know when the bird is ready. Continue roasting the turkey until the thermometer marks 180 ° F.
If the temperature below the lid is hot enough (325 ° F to 350 ° F), a 12 to 14-pound turkey will take approximately 4 hours to cook. If your grill has no thermometer, you can use an oven thermometer. The roasting time will vary depending on the temperature of the fire, the wind and the temperature of the environment. When it comes to preparing turkey, the most important is that it is tender and juicy. When cooking a whole turkey is difficult to make the breast as tender as the stilts, the only way we could get the same tendency of meat is that each part should be cooked separately with its own time and temperature. How to cook a roast turkey, is a must dish that you must learn, I tell you all your guests will surely be amazed by your art.