Here's an easy way to cook a SUPER MOIST turkey. It's our sure-fire recipe.
1. Wash turkey & pat dry.
2. Have a STURDY cooking container oiled on the bottom & sides (we use some olive oil and rub it around with our fingers).
3. Spice the inside of the bird according to your tastes . . . and gently separate the breast skin from the breast meat (a little bit) so you can rub some spices between the skin and the breast meat (also to taste).
4. Spice the neck cavity with whatever spices you're using.
5. Tuck the wings under.
6. remove the metal hook that is used to hold the bird's legs together and throw it away.
7. CAREFULLY . . just a little at a time, drizzle some oil over the breast area and rub gently all over, including on the top portion of the drumsticks, inside area of the wings ... everywhere.
8. Gently flip the turkey over - - Breast Side DOWN and repeat the oiling process . . . making sure everyplace is well oiled. tuck the neck skin over and the end pieces under the wings to hold in place.
9. COOK BREAST DOWN FOR 1 Hr. in a 400 degree (preheated) oven to start!!
(for turkeys of 12-14 pounds and over....) AND MAKE SURE YOU USE A TIMER!!
10. After one hour carefully flip the turkey over on it's back,
and LOWER THE OVEN TEMPERATURE to 325 degrees......!
COOK at 325 degrees FOR 1/2 hr. (use timer)
11. When the 1/2 hr. timer sounds, flip the bird over again - breast side down and cook, at 325 degrees for another 1/2 hour.
12. Check the temperature of the turkey . . . to see how close it is to being cooked . . . . remember not to wait til the temperature gauge reads fully cooked because the bird will cook even after it's taken out of the oven & the temperature will continue to rise a little more while the bird is "resting" and waiting to be carved.
If the temperature indicates it's not done yet - flip the bird on the other side & repeat cooking sequence for another 1/2 hour til cooked.
Your bird will be nicely browned, not burnt and unbelievably moist!!
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| current weight: 226.5