Perfect Roasted Turkey by Steve Pope Chef Good Shepherd Turkey Ranch Testing Kitchens Creating the perfect roasted bird is not that difficult but there are a few "rules" that must be followed. Remember that you are not preparing the mass produced commercial supermarket bird of today. Therefore keep in mind that the carcass structure will be a bit different. It is quite natural to expect the humped breast bone and less meat to the bone ratio, and the bird will be somewhat leaner. These birds develop more muscle due to the free range which required a bit longer cooking time. This natural characteristic enhances the flavor that is often missing from the commercial bird. 1. Preheat oven to 325 degrees. 2. Rinse 12-16 lb turkey well, inside and out with cold running water. Pat dry inside and out. Rub bird in side with mixture of 3/4 tsp salt and 1/4 tsp of fresh ground pepper. I do not stuff the bird., Using skewers I pin the neck skin to the underside of the bird and fold the wings behind the back (akimbo style), tie drumsticks together to reduce cavity space. 3. Rub the entire bird with butter. Sprinkle bird on the outside with 1/2 tsp salt and 1/2 tsp pepper. Place turkey on a rack in a large roasting pan in 1 1/2 cups water. Place in oven for 30 min. Then, remove from oven and baste exterior with natural juices. Cover tightly and return to oven at the reduced temperature of 325 degrees. Plan to bake the bird for 15-20 min per pound. 4. To increase moisture and natural flavor, 1 1/2 hours after baking, remove the bird from the oven. Using an injector draw and inject breast, thighs and drumsticks with cooked juices. Add 1 small-med cubed yellow onion to cavity (small amounts of rubbed sage, and rosemary may be added to the cavity at this time, if desired.) Return to the oven in a tightly sealed roasting pan. Bake according to time/weight ratio. 5. Doneness can be checked by if the drumstick feels tender when pressed and juices from the bird run clear. Internal meat thermometer should reach 180 degrees. 6. When the bird is within 30 minutes of its final baking time, remove cover, baste the bird with 1/2 natural juices and 1/2 butter. Then return the bird to the oven, in an open roasting pan, to brown lightly. Enjoy your bird! - See more at: heritageturkeyfarm/recipes.php#sthash.T7GKG8VO.dpuf
Posted on: Sun, 21 Jul 2013 15:47:38 +0000
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