After trying every turkey-roasting method under the sun, I've finally settled on this as absolutely the best. The secret? Slow down the cooking of the breast area, which tends to get overcooked. Roast turkey is a marvelous meal anytime of the year, and is a special favorite during the Holidays. If you're looking for a straight-forward method of preparation but also something out of the ordinary, this recipe, with its old-fashioned appeal and many options, may be just what you're after. Here is a fantastic tip: to protect the turkey breast and keep it juicy: Fold a large square sheet of foil into a triangle. Rub one side of your triangle with olive oil and shape the foil (oil-side-down) over the turkey breast, then remove foil; it will shield your turkey breast and keep it from getting dry. This recipe for Mushroom, Leek and Turkey Sausage Stuffing is the perfect accompaniment to your turkey and it tastes amazing!. Cooking a turkey breast side down. The main difference between how my mother makes her turkey and everyone else is to cook it breast side down.. By cooking the turkey this way, the juices from the cooking turkey fall into the breast while the turkey cooks, resulting in them most succulent breast imaginable. RECIPE VIDEO below. An incredible way to roast turkey breast! The garlic herb butter smeared under the skin bastes the breast while it roasts, and creates a butter pan sauce to serve on the side. BRINING IS THE PATH TO JUICY ROAST TURKEY. I think we can all agree that there is nothing more devastating than labouring for hours over the Thanksgiving or Christmas table centrepiece only to find that it’s dry – especially the breast meat. Rule #1 of Dry Brining – The larger the piece of meat, the more time is needed for the brine to be effective. A dry brine, also called pre-salting involves rubbing the salt, seasonings, and/or sugar directly onto the meat and skin, and then letting the meat rest in the refrigerator for a period of time before cooking.
Thaw the turkey if it's frozen. This takes two to three days in the refrigerator and it is the preferred thawing method for food safety. Brining can season your turkey breast and keep the meat juicy, reducing the risk of getting dry turkey. Roasting turkey halves in the oven is a truly great way to cook a turkey, especially for Thanksgiving. The turkeys cook evenly, the skins get golden brown and crisp, the halves are easy to carve, and the turkeys cook in about 2 hours. Baked a 9 lb. half turkey in a preheated degree oven for 4 hrs. Basting every half hour with a carton of turkey stock. I set the bird over a shallow rack, with carrots, onion, Yukon gold potatoes and rutabagas on 5/5(7).
Amazing. Beautiful brown and juicy turkey, and so easy. Our bird was # and cooked in well under 2 hrs. We cleaned our turkey the day before and let it air dry in the fridge without any wrapping. W hether you’re planning on roasting a turkey for Thanksgiving, Christmas or New Year’s Day, you can always use a few helpful tips to make it the best it can be.