Turkey 101 - Perfectly Brown & Easy

Turkey 101 - Perfectly Brown & Easy

turkey (Allow 1 to 1 1/2 lb per person... plus 6 - 8 extra for leftovers.)

EVOO (Extra Virgin Olive Oil)

1/3 cup Tamari or Soy Sauce

1/3 cup Marsala Cooking Wine (optional)

2 limes

8 - 12 garlic cloves

2 green apples

2 yellow onions

fresh sage

fresh rosemary

Step 1:

Choose your turkey! I always go for fresh & wait to get it until 2-3 days prior.  Why?  No hassle trying to unthaw a frozen one! Now, allow plenty of time to cook.  You can always re-heat & you want plenty of time to bake your other dishes. I make sure mine is done at least 1 1/2 hours before dinner time. To calculate time: take total pounds times 15.  For example:  20 lbsX15= 300 min (or 5 cooking hours).  A cooking thermometer inserted in inward thigh should be 180 degrees. Bake at 325 degrees. Baking times can vary by 30 min - 1 hour.

Step 2:

Time to get it ready! First, remove all the inwards, such as neck, liver & gizzard from 2 places!!  From the main body cavity & also from the neck cavity.  Wash entire bird in lukewarm water, salting bird inside & out. (Make sure to wash sink well after) Place bird in your roasting pan, I like to use a disposable. Why? it bends easy to drain off broth after & cleans up great! I set it on a cookie sheet to make it sturdy. Now, bind the legs with twine or leave the metal attachment that comes on most turkeys. Then, tuck the wings behind the bird & make sure the loose neck skin is tucked under the body to hold it tight. 

Step 3:

Time to marinade! For flavor, I rough chop the onion & apple, placing it in the body cavity with 6-8 peeled garlic cloves, fresh rosemary & sage leaves. Next, mix together the soy sauce, cooking wine, juice of 2 limes & 2-3 minced garlic cloves. Whisk together, then devide in 1/2 (reserving some to baste bird with a second time).  Apply marinade to turkey.  Then, on goes the EVOO.  Spread liberally with your pastry brush, until totally covered... this will brown the skin perfect.  Now, place in oven, checking every 30 minutes.  Once it reaches the desired color, cover with a foil "tent" (leave air holes to keep skin crisp).

Step 4:

Some like to take out the turkey at 165 degrees, knowing it can continue cooking after it's removed & raise up to 15 more degrees.  I take mine out around 175 degrees.  Make sure it rests at least 20 minutes before slicing, to ensure that the juices distribute.  Be sure to visit GRAVY 101 to learn how to make a wonderful simple gravy! Then, I reserve back some of the broth, heat it up & pour it over the turkey before serving.  Finally, garnish platter with fresh cranberries, pecans & any leftover fresh herbs.  Viola!  A perfect turkey!