I’m going to make my favorite roast turkey dinner. That’s a big turkey. I don’t understand why our mothers used to get up at 5 o’clock in the morning to roast a turkey. I can’t figure it out. I think they have this thing about bacteria.
A 12 pan turkey should roast in about two and a half hours and it will be moist and delicious. That’s a beautiful bird.
So, the first thing I’m going to do is take out the chaplets like the neck. It’s cold, it’s wet. I’m going to save for stock later and it’s such beautiful. And then I’m going to pat it dry so I’m going to put some salt in the middle and some freshly ground pepper. So, make sure it’s really well seasoned.
We’re not going to do the stuffing. It’s enough with the stuffing. I’m going to put all kinds of things in the cavity that are going to need a lot of flavor. So, I’m going to stuff it with onion. Forget peeling. Just chop the whole thing up and just put it right into the inside of the turkey. It’s great.
And then maybe a big sprigs of thyme. And then we’re going to have lemon and just put big chunks of lemon in just like that. It’s going to be so delicious. And then maybe the last thing is a big chunk of garlic. Put a big chunk of it right in the middle of the turkey. And then the last thing is I’m just going to take this little wings and tuck them under just so they’re not flapping around in the pan and they burn before the turkey is finished cooking. You’re basically just doing that. The turkey doesn’t mind.
So I’ve got about four tablespoons of butter I melted in here. Just brush it nicely on the outside of the bird and then put some salt and pepper. Remember, it’s a big bird so salt it really well. Add some pepper in the pan. So, by two and a half hours, it’s range in 50 degrees and we’re going to have a fabulous turkey.
Look. Doesn’t that look gorgeous? So, I’m just going to wrap it up with aluminum foil. It really makes the difference if you let it rest for about 20 minutes. Just let the juices get into the meat and the whole thing will taste fabulous.
I carve a turkey the same way I carve a chicken so I’ll show what I do. I’m going to take the legs off. It looks perfectly cooked and then we’ll cut the dark meat a bit. Okay, I’m going to cut the dark meat first on this side and then I’m going to carve the turkey breast.
What I’m going to do is take the whole breast off actually in one piece just the way I do with the chicken. That looks perfectly cooked. So, I’m going to slice it. It’s so much easier to do this way and I like when the sizes aren’t so incredibly thin and they fall apart. So, just like that.
Let’s see what we got here and maybe a set of pear here. Doesn’t look that fab, does it?
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