Poultry

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How to Roast a Turkey – N&C Produce Style

Prepare your Turkey for roasting. Make sure to remove any packaging from it and the bag of giblets from inside the cavity. Pat the skin dry with paper towels, this promotes browning and crisping. ncmeatproduce.co.uk N&C

If stuffing your turkey add the dressing inside and season your turkey generously on the skin with herbs and spices.

I do not recommend adding water to the pan because it creates a steam and may steam-burn the turkey. The turkey produces its own flavourful juices. N&C

Cover the turkey and cook if covered for the first couple hours. You can baste it every 30 minutes if preferred. Cook it uncovered for the last hour and a half so that to turkey turns golden brown.

Brining a Turkey

I never used to brine my turkeys until recently. Brining involves immersing the turkey in a salt-water solution or dry-brining it in salt for a day or so before cooking. This results in a moist and perfectly seasoned turkey.

 

If you have the extra time, I strongly recommend to brine your turkey. Check out my post Brined Roast Turkey for detailed instructions on how to brine your turkey. N&C

dry-brine, also called pre-salting, seasons the turkey like a wet brine, but there’s no water. You basically rub the salt and seasonings directly into the meat and skin, and let it rest in the fridge for a period of time before cooking. This works because the salt draws out the meat juices through osmosis. The salt then dissolves into the juices, and this brine is reabsorbed into the meat and starts to break down tough muscle proteins. The result is a juicy, tender, seasoned turkey. N&C

 

Tips And Tricks – ncmeatproduce.co.uk

Always cook your turkey until the skin is a light golden colour. Cover your roasting pan with a lid or foil and cook covered for 2 hours (depending on size of your bird) and uncovered for the remaining time.

Baste your turkey every half hour or so. However, basting will not make your turkey moister, but it promotes even browning of the skin.

 

To truly test doneness of the meat, use an Instant Heat Thermometer Do not go by the colour of the skin. The turkey is done when the thigh meat reaches an internal temperature of 180 F degrees and the breast reaches 165 F degrees. Make sure the thermometer is not touching the bone.

If you’re stuffing your turkey, check the temperature of the dressing as well. It should be 165 degrees F (75 degrees C).

Just like with any roast, you need to let your meat sit and rest after removing it from the oven for 20 to 30 minutes. This allows the juices to redistribute throughout the meat and makes carving easier

 

Cooking Times for Roasting a N&C Produce Turkey

Turkey Weight

Serves

Roasting Time

3k

8-10 people

3 – 3 1/2 hours

4k

10-15 people

3 1/2 to 4 hours

5k

16-20 people

4 4 1/2 hours

INGREDIENTS

·         3k turkey

·         1/2 cup butter unsalted

·         1 lemon zested and juiced

·         1 tsp fresh thyme leaves chopped

·         2 tsp salt or to taste

·         1 tsp pepper or to taste

·         8 sprigs thyme fresh

·         1 onion quartered

·         10 cloves garlic peeled

 

 

INSTRUCTIONS

1.       Preheat the oven to 350 F degrees.

2.       In a small saucepan melt the butter over medium heat. Add the lemon zest and juice and the teaspoon of thyme to the butter and stir. Set aside.

3.       Wash the turkey and make sure you remove the giblets from inside the turkey cavity. I also usually trim some of the excess fat around the neck of the turkey.

4.       Place the turkey in a large roasting pan with a roasting rack. Salt and pepper the inside of the turkey cavity. Stuff the turkey with the onion, garlic and thyme.

5.       Brush the turkey with the butter mixture all over and generously season with salt and pepper.

6.       Tuck the wing tips under the body of the turkey, this will help stabilize the turkey when carving, plus it makes it easier to carve the breast. Tie the legs together with butcher twine.

7.       Cover the turkey with the lid, or if your roasting pan doesn’t have a lid cover with aluminium foil.

8.       Transfer the roasting pan to the oven and roast the turkey for 2 hours, remove lid or aluminium foil. Roast for an additional 1 1/2 hours. Use a meat thermometer to know when the turkey is done. When the thermometer is inserted in the breast it should read 165 F degrees, and 180 F degrees in the thigh.

9.       Remove the turkey from the roasting pan to a cutting board and cover with aluminium foil. Let it rest for 20 minutes.

10.    Slice turkey and serve.