Recipe: Homestyle Turkey, Roasting a Turkey, and 10 Steps to a Picture Perfect Turkey

Hi Jami:-) Here is an easy recipe for cooking a turkey, as well as pointers to get you going. Have fun:-)!!

HOMESTYLE TURKEY, THE MICHIGANDER WAY
Source: Allrecipes Cookbook
Makes 1 (12 pound) turkey (about 16 servings)

1 (12 pound) whole turkey
6 tablespoons butter, divided
4 cups warm water
3 tablespoons chicken bouillon
2 tablespoons dried parsley
2 tablespoons dried minced onion*
2 tablespoons seasoning salt*

Preheat oven to 350 degrees F (175 degrees C). Rinse and wash turkey. Discard the giblets, or add to pan if they are anyone's favorites.

Place turkey in a Dutch oven or roasting pan. (On a rack if you have one.) Separate the skin over the breast to make little pockets. Put 3 tablespoons of the butter on both sides between the skin and breast meat. This makes for very juicy breast meat.

In a medium bowl, combine the water with the bouillon. Sprinkle in the parsley and minced onion. Pour over the top of the turkey. Sprinkle seasoning salt over the turkey. This makes a stock to use for making gravy.

Cover with foil, and bake in the preheated oven 3 1/2 to 4 hours, until the internal temperature of the turkey reaches 180 degrees F (80 degrees C). For the last 45 minutes, or so, remove the foil so the turkey will brown nicely.

Or use your own choice of herbs and spices such as sage, rosemary or poultry seasoning and regular salt.

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ROASTING A TURKEY

The secret ingredient is your time and lots of it. Buying, preparing, and roasting a turkey are time-consuming. With careful preparation and attention to timing, you will be rewarded with a beautiful and tasty main course.

Your first decision will be selecting between a frozen or fresh turkey. A fresh bird is more expensive, but will save you time and precious refrigerator space. Buy the bird the day before you wish to roast it, but remember to reserve your turkey with the butcher. It can be catastrophic to find that the only turkey available for your intimate four-person dinner is a 26-pound glacial beast.

A frozen turkey needs to be defrosted. The preferred method is to defrost it in the refrigerator. (Yes, the one filled with the rest of the holiday fare.) Allow one day per 5 pounds. A 15-pound turkey will require three days to defrost thoroughly. An alternate method is to defrost the bird in a cold water bath. Allow 30 minutes per pound. That 15-pound turkey will require only 7 1/2 hours to defrost using this approach. It is also possible to use a combination of these methods.

Now you are ready to prepare the turkey for roasting. First remove the giblets. This is a fundamental step not only because you might want to use them to make the gravy, but also because it is disconcerting to find these paper-wrapped lumps when carving. Next, rinse the bird inside and out. Pat dry with paper towels. If you are stuffing the bird, do so now with a freshly prepared dressing. Stuff loosely, allowing about 1/2 to 3/4 cup per pound of bird. Brush the skin with melted butter or oil. Tuck the drumsticks under the folds of skin or tie together with string. Lastly, insert a meat thermometer into the thickest part of the thigh. The thermometer should point towards the body, and should not touch the bone.

Place the bird on a rack in a roasting pan, and into a preheated 350 degree F (175 degrees C) oven. Use the following chart to estimate the time required for baking.

Weight of Bird -Roasting Time (Unstuffed) - Roasting Time (Stuffed)
10 to 18 pounds - 3 to 3-1/2 hours - 3-3/4 to 4-1/2 hours
15 to 22 pounds - 3-1/2 to 4 hours - 4-1/2 to 5 hours
22 to 24 pounds - 4 to 4-1/2 hours - 5 to 5-1/2 hours
24 to 29 pounds - 4-1/2 to 5 hours - 5-1/2 to 6-1/4 hours

Bake until the skin is a light golden color, and then cover loosely with a foil tent. During the last 45 minutes of baking, remove the foil tent to brown the skin. Basting is not necessary, but will promote even browning.

The best test for doneness is the temperature of the meat, not the color of the skin. The turkey is done when the thigh meat reaches an internal temperature of 180 degrees F, and when the breast meat reaches an internal temperature of 170 degrees F. If your turkey has been stuffed, it is important to check the temperature of the dressing. The stuffing should be 165 degrees F. When the turkey is done, remove from the oven and allow to stand for 30 minutes.

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TEN STEPS TO A PICTURE PERFECT TURKEY
Source:: Butterball.com

1. If turkey is frozen, thaw in the refrigerator or cold water. When ready to cook, remove the wrapper. Preheat the oven to 325 degrees Fahrenheit.

2. Remove the neck from the body cavity and the giblets from the neck cavity. Drain the juices and blot the cavities with paper towels.

3. Just before roasting, stuff the neck and body cavities lightly, if desired. Turn the wings back to hold the neck skin in place. Return legs to tucked position, if untucked. No trussing is necessary.

4. Place the turkey, breast side up, on a flat rack in an open roasting pan about 2 inches deep. A handy, "turkey lifter" comes with each Butterball turkey. Place this special string cradle on a rack, then place the turkey on top and bring the loops up around the turkey. Do this before putting the turkey in the oven and when lifting the cooked turkey from the pan, use the loops as handles.

5. Insert an oven-safe meat thermometer deep into the lower part of the thigh next to the body, not touching the bone.

6. Brush the skin with vegetable oil to prevent the skin from drying. Further basting is unnecessary.

7. Wash preparation utensils, work surfaces and hands in hot, soapy water following contact with uncooked turkey and juices.

8. Roast at 325 degrees Fahrenheit. For approximate cooking times, see roasting time schedule. When the skin is light golden, about 2/3 done, shield the breast loosely with lightweight foil to prevent overcooking.

9. Check for doneness 1 hour before turkey is expected to be done. Turkey is fully cooked when the thigh's internal temperature is 180 degrees Fahrenheit. The thickest part of the breast should read 170 degrees Fahrenheit and the center of the stuffing should be 160 degrees Fahrenheit.

10. When done let the turkey stand for 15 to 20 minutes before carving.