How to cook a turkey (and none of that other mumbo jumbo).
40°F refrigeratorBut sometimes that doesn't happen! And sometimes it's Thanksgiving morning and your bird is still hard as a rock. In that case, the water thawing method can save lives. For this, place your frozen turkey in a bucket and, weighing it down with a can or something to ensure that it's fully submerged. The golden rule here is2. Bring your turkey to room temperature.
Leave the turkey out on the counter for an hour or so before roasting. A fridge-cold bird will not cook as evenly as a room-temperature bird.This isn't as complicated as it sounds. Just take a few inches of kitchen twine and tie the legs together, which will ensure even cooking. Before trussing your bird, feel free to stuff the cavity with aromatics like fresh herbs and citrus. It'll be harder to do so once the legs are bound by twine."In the sink?" you ask. This is a weird"me" thing. Most people season their turkeys straight in its roasting pan, but I find that this leads to excess salt at the bottom, and since I like to use the drippings to make a gravy later—often straight in the pan itself—this can also lead to an oversalted gravy.
Which is why I like to place my bird on a cutting board, and place that cutting board in a very clean, very empty sink. That way you can:essential that you go absolutely heavy with your salting hand. First, salt the inside of the turkey . Then, cover the entire surface area of the bird with salt. This is the point at which you should also grind over some fresh black pepper.don't think it makes much of a difference in the turkey's overall flavor.
Don't worry, it'll still be hot—better yet, all of the juices will have redistributed and you'll be looking at the tenderest,
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