Roast Turkey

Roast turkey has been a much welcomed tradition at my home for some time now. You see, my wife doesn't eat ham but still wanted meat for her Christmas. So, while I was on my rampage eating my ham, Germaine was busy roasting the turkey which by the way I still had a piece ….or two or three lol. But that's the past. I'm not eating as much meat as I used to, and now I'm not buying any ham for the Christmas.

The turkey will suffice along with some chicken and maybe a little bit of lamb. All healthy in my book from now on. So back to the turkey… As I said before my wife makes a delicious moist roast turkey that is to die for. In the past, I never liked turkey because it was too dry and feared that it could also be under cooked. But, since my wife makes it now, that is not the case. Moist, tender and well seasoned turkey is all I ever get. And I am Happy and Grateful for that.

The Perfect Roast Turkey

So, in this season of giving I am sharing our roast turkey recipe along with some hints for that perfect roast turkey every time. To be accurate though I would advise you to get a meat thermometer so there wouldn't be any mistakes in under cooking or overcooking the meat especially if this is your first time trying your hand at roasting turkey. I find that after all these years of posting recipes that I have to be accurate since many of you depend on the site for cooking ideas and recipes.

So with that in mind here's what you need….

1. A good Roasting Pan. A thick aluminum pan would do well and for the health conscious a heavy roasting pan or one made of stainless steel. It should be able to take high heat and avoid warping. the handles should be strong and sturdy. If you are using a disposable aluminum roasting pan, stack two or three together to give you more stability and keep the juices from burning.

2. A Meat Thermometer. This will help you determine the right temperature the turkey is cooking at. It saves you from the guesswork and making unwanted mistakes.
3. An Oven Bag.  This is the reason I've been enjoying moist turkey drumsticks and wings these few years. So make sure to get one.
4. The ingredient listing below. Well that's self explanatory lol!!

So we're all set for roasting. Here is a Trini Roast turkey ready for the Christmas day lunch, a family get together, a staff luncheon or dinner. Or for a visit from some paranderos house paranging in your neighbourhood. Lol Enjoy 🙂

 

ROAST TURKEY

1  10 lb turkey
1/2 cup of butter, melted
Green seasoning
Salt to taste (about 1 tbsp or more if you choose)
4 limes
some string to tie the legs
1  5-10 kg oven bag

 

Thaw your frozen turkey properly. Clean and remove the giblets (liver, gizzard, heart, and neck). Rub the turkey down with lime.

(Note: The giblets may be placed in a pan with water, cook on low heat until they are tender, and used in the stuffing and/or gravy.)

Place the thawed or fresh turkey, breast up on a flat rack in a shallow pan, 2 to 2 1/2 inches deep. Season well with the green seasoning to your liking. Get the seasoning well under the skin. Salt the turkey well inside and out.

Don't forget to tie the legs together.

 

 

Melt 1/2 cup of butter.

 

Brush or rub the skin with the melted butter.

 

Place the rubbed turkey in an oven bag.  Close the bag with the special tie.

 

 

Snip off two areas of the bag to allow steam to escape.

Place in a preheated 325 degree F oven.  Cook 1 hr at 300 degrees F, then turn the oven down to 250 degrees F. Continue to cook for about  3 – 3 1/2 hours (see table below for more details). Based on the weight of the bird this was the recommended roasting time.

Note: If you don't use a bag,you will need to cover the turkey with foil.  You will also need to baste the turkey with liquids frequently to keep the meat moist.  You may remove the cover during the last 45 minutes so the turkey will have a nice brown color.

Start checking for “doneness” a half-hour before recommended end times. the turkey is done when the meat thermometer reaches the following temperatures: 180 to 185 degrees F deep in the thigh; also juices should be clear, not pink when thigh muscle is pierced deeply (170 to 175 degrees F in the thickest part of the breast, just above the rib bones (see table below for more details). You will be able to move the legs of the turkey easily when it is completely done.

 

Stuffed Turkey: Click here for a turkey stuffing recipe.  If you stuffed your turkey, you should check to see if the meat thermometer teaches 160 to 165 degrees F in the center of the stuffing (see table below for more details). Let it rest for 15 to 20 min before carving to allow juices to set.  Within 2 hours after roasting, you should remove the stuffing from turkey and carve the meat off the bones. Store your cooked turkey in a refrigerator or freezer.  Do not store the meat, stuffing or even the gravy together.  Store each separately. However, gravy or stuffing left out of the fridge for more than two hours should be discarded.

Well that's it for another wonderful post. I enjoyed posting this roast turkey recipe for all.

 

 

Merry Christmas and a Scrumptious New Year

Ah gone 🙂