![]() Place the cooking pan (the one you cook the turkey) over two burners set to moderate heat. Place the turkey on a rimmed baking pan loosely covered with foil to rest. Discard the solids and set the stock aside to make gravy. Bring to a boil, immediately lower the heat and simmer partially covered for 40 minutes. Place the turkey neck in a saucepan, cover with water and combine with a whole onion, a carrot, a bay leaf and a few sprigs of fresh parsley. ![]() Pierce the thigh to make sure the juices run clear before resting and carving. If your oven doesn’t have a meat probe check the internal temperature after 1 hour and 40 minutes of cooking time. When the timer has elapsed, reduce the oven temperature to 325F (163C) for the remainder of the cooking time. Close the door, touch the probe symbol and program the internal temperature to reach 150F(65C) then set the timer for 15 minutes. Place the bird in the oven on the second rack up from the bottom and carefully pour the stock into the pan. Place the turkey on a rack in a shallow pan (this is important as it allows the heated air to penetrate evenly into the bird) and insert the meat probe into the thickest part of the thigh, taking care that it doesn’t touch any bone. Heat the oven in the Convection Bake or Convection Roast Mode at 400F (205C). I found the skin didn’t come away very easily so I ended up spreading most of the butter over the skin. Season the turkey all over with Kosher salt.Ĭombine the softened butter with the herbs and if possible carefully separate the skin from the flesh and rub the butter under the skin. Tie the legs together with twine leaving some space between the legs and the body of the bird, I usually use a skewer but these legs are so heavy twine works best to keep them in place. After deglazing the pan I was able to capture enough juice to create a flavorful gravy.Ĭooking time for a 13 - 15lb turkey following the recipe guidelines will be 1 hour 40 - 50 minutes depending on how cold the turkey is when it goes into the oven.īlot the turkey dry inside and out with paper towels.Ĭombine the apple, onion, and garlic with olive oil and fresh thyme and place in the cavity. Once the turkey was in the oven I added 2 cups of chicken stock to the pan. I cooked my turkey to 150 degrees and found parts near the bone still had a rosy tinge, but the meat was cooked through. ![]() Plan to cook the turkey to an internal temperature between 150 - 160 degrees and then let it rest for 20 minutes before carving. I used a light stuffing of apples, onion, garlic, and thyme for added flavor but for food safety, bread or grain stuffing should be baked separately. I draped a sheet of wax paper over the bird to avoid contact with anything else in the refrigerator. Letting the turkey sit in the refrigerator overnight uncovered to let the skin dry is also suggested to achieve a crisp skin. I allowed 3 days in the refrigerator to defrost my 13lb turkey and still had to put it in the oven using the defrost mode to dissolve the ice crystals and bring it to room temperature. Making sure the turkey is completely defrosted prior to cooking is very important.
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