How to roast a turkey with moist white meat

  • Intermediate level
  • Total: 3 hours 20 min
  • Preparation: 30 minutes
  • Inactive: 20 min
  • Cooking: 2 hours 30 minutes
  • Yield: 8 servings

ingrediants

1/4 pound (1 stick) unsalted butter

1 lemon, zest and juice

1 teaspoon chopped fresh thyme leaves

1 fresh turkey (10 to 12 pounds)

Freshly ground black pepper

1 large bunch of fresh thyme

1 whole lemon, halved

1 Spanish onion, quartered

1 head of garlic, cut in half crosswise

Add to shopping list

Advice

  1. Preheat the oven to 350 degrees F.
  2. Melt the butter in a small saucepan. Add the lemon zest, lemon juice and 1 teaspoon of thyme leaves to the butter. To put aside.
  3. Remove the turkey entrails and wash the turkey inside and out. Rimuovere il grasso in eccesso e i detriti di piume e asciugarli all’esterno. Place the turkey in a large roasting pan. Generously salt and pepper the inside of the turkey cavity. Fill the cavity with a bunch of thyme, half a lemon, quartered onion and garlic. Brush the outside of the turkey with the mass and sprinkle with salt and pepper. Tie the legs together with string and tuck the tips of the wings under the turkey’s body.
  4. Cook the turkey for about 2.5 hours, or until the juice is clear, cut it between the thigh and thigh. Place the turkey on a cutting board and cover it with aluminum foil; set aside for 20 minutes.
  5. Chop the turkey and serve.

Recipe courtesy of Barefoot Contessa Party !, 2001, All rights reserved

Introduction: Tune up your turkey: perfect white meat and juicy dark meat

How to roast a turkey with moist white meat

How to roast a turkey with moist white meat

How to roast a turkey with moist white meat

Thanksgiving has to be the best holiday of all – it’s not just about gratitude, family, and a big meal, but Thanksgiving dishes are also my personal favorites, especially turkey.

Now, Turkey and I haven’t always talked to each other. My mother, who knew how to turn a pork neck into something like a filet mignon, was hopeless with a big pecker. No wonder why she came from a culture that used birds in her spectator sports – our Thanksgiving turkeys invariably had the texture of a soccer ball inside. At the time, I thought I didn’t like turkey and choked on it stewed in gravy.

One day I got a feeling when a friend made turkey perfection: juicy white meat, dark meat slipping off the bone. I have decided that all turkeys will be like this from now on!

I learned that the challenge of the perfect turkey is that it needs a different final temperature for white meat (145) and dark meat (165). that we all want, I found the following solution:

Step 1: Cut the skin on the lower leg

Using good kitchen scissors, cut the skin between the breasts and lower leg until the thigh is free. You will need to pull the skin over the meat on both sides and stuff it, so make sure you have it soft on both sides. Repeat for the second thigh.

Step 2: Cut between the thigh and breast

There is a small strip of meat that connects the brisket to the thighs. Again, using kitchen scissors, cut all the way to the backbone on each side of the turkey.

Step 3: Compress the spine

Fold the turkey in half to break the spine by bringing the top and bottom parts of the spine together until the part between the chest and thighs snaps into place. If there is any tissue left connecting the two halves of the turkey, slice it up with kitchen scissors.

Step 4: You now have two-part turkey!

At this point, preheat the oven to 350 degrees and prepare the turkey (salting, seasoning) as usual.

Step 5: Stretch the remaining skin to cover the breasts and lower leg

If you like to stuff some herbal butter under the skin, do it first. Use skewers or toothpicks to secure the skin around the breast and on top of the turkey legs.

Step 6: Prepare the pan and cook the dark meat

I usually put my turkey on a bed of aromatic vegetables so it tastes like it’s dripping. Remember that you will need something to support the turkey’s back (like a large leek or carrot), so fold the whole turkey into the pan, then remove the turkey breast and place it in the refrigerator. Place one oven thermometer on the fleshiest part of the thigh and the other on the fleshiest part of the breast.

Bake in the ovenz ciemne mięso (możesz nawet nadziać indyka – a farsz będzie dobrze się ugotował! Po prostu ułóż go na miejscu, zanim wyjmiesz białe mięso i upiecz z ciemnym mięsem) wze 30 minutes prostniautich mięsem.

Step 7: Assemble the turkey, finish cooking, rest and serve!

Return the brisket to its place and continue cooking until the thermometer marks 165 in the dark meat and 145 in the brisket. Raise the temperature to 450 degrees for a few minutes to keep the crust crisp, and when it is golden brown, remove the perfect turkey!

Your turkey should rest for 20 minutes under an aluminum tent. At this point you can carefully transfer it to the serving dish (if you have stuffed it, pour the filling into the serving dish) and remove the skewers; after cooking, the skin will stay in place by itself. You will still need some support behind the turkey to support the back of the breast, so keep a carrot or leek handy.

Sculpting this beast is so much easier because the work of separating the white from the dark has already been done for you! Enjoy a perfectly cooked turkey!

Looking for more recipes, tricks and tips? Come and visit us on Quips, Travails and Brased Tails!

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A classic recipe for bread filling

A perfectly cooked turkey is any Thanksgiving cook’s holy grail. To help you achieve this goal, we’ve collected some tips from some of our best authors.

For more tips, recipes, menus, and videos to help you make Thanksgiving perfect, check out our Thanksgiving Dinner Guide.

We’ve also got answers to your burning turkey questions and the cure for your pie anxiety. If it’s menu anxiety you’re feeling right now, use our Thanksgiving Menu Maker to select recipes and get a shopping list and timeline to keep you on track.

1. Choose fresh turkey over frozen turkey.

Ice crystals that form during freezing damage a turkey’s muscle cells. When a bird thaws and roasts, liquids drain more easily from the damaged cells, drying out the meat.

2. Cook two small turkeys instead of one large turkey.

Smaller turkeys cook more evenly than large turkeys, so two small turkeys are a better option for feeding a crowd. They’ll cook quicker, too.

3. Turkey brine.

A turkey soaked in a salt-water solution absorbs both the salt and the water, so it’s moister to begin with as well as seasoned on the inside. You can also season the brine. Read on here to learn more about the science behind brine.

4. Rub the soft butter under the skin.

As it melts, water the turkey and add a buttery flavor. For even more flavor, you can add herbs and spices to the butter (see, for instance, Smoked Paprika & Fennel Seed Bake Turkey with Onion Sauce).

5. Bind freely or not at all.

The thighs tied securely to the sides of the turkey take longer to cook, leaving the breast meat overcooked, while the thighs take their time. To learn more about the bond, watch our video.

6. First, cook the turkey upside down.

Placing the turkey breast on the V-shaped grill for about the first hour of cooking will generally water it. Any marks left by the grill disappear when the turkey is turned over and cooking is finished.

7. Don’t overcook it.

Use an instant thermometer or probe to monitor the temperature in the thickest part of the thigh (be careful not to hit the bone). You’re aiming for 170°F.

8. Let the turkey rest before carving it.

The high oven temperature forces the juices inside the bird, so after cooking, let the turkey sit for about 20 minutes (enough time to make the sauce). The juices will redistribute, and you’ll get moister slices.

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Hai solo bisogno di tre ingrediants – più sale e pepe – per creare quel perfetto arrosto di tacchino. The secret is to put the bird on a buttered ciabatta, which helps cook the meat in the pan evenly.

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Recipe summary

ingrediants

Leave the turkey to rest at room temperature for about an hour.

Preheat the oven to 425 degrees with the grill in the bottom third of the oven.

Use a serrated knife to cut the top of the bread to get a flat surface if needed. Slice the bread lengthwise, without cutting it. Open the bread like a book. Brush the butter with one side of the sliced ​​bread evenly. Arrange the buttered bread facing up on a large, sturdy baking tray.

Season the turkey inside and out with salt and pepper. Tie the legs with kitchen twine and tuck the tips of the wings under the breasts. Place the turkey breast on the buttered bread. If possible, bake the legs first and cook for 45 minutes. (If you can’t put the turkey in the oven legs first, turn the pan halfway through the cooking time.) Take the turkey out of the oven and turn the heat down to 350 degrees.

Using a wooden spoon and side towels, carefully turn the turkey so that it is breast side up. If possible, bake with the breast forward and continue cooking, turn and pour over the juices from the pan every 15 minutes until the instant reading thermometer inserted in the thickest part of the thigh (avoiding the bones) reaches 165 degrees, about 1 1/2 hours more. (Jeżeli nie jest możliwe umieszczenie indyka najpierw po stronie piersi piekarnika, obróć blachę do pieczenia w połowie czasu pieczenia.) Odstaw indyka na co najmniej 30 minutesutiut przed krojeniem.

Even the best of us can play our cards right and still have turkey, which is wet in some places and dry in others. This simple tip from the folks at CHOW can give you rich, juicy white meat without sacrificing delicious, crunchy skin.

When you are done seasoning your bird and are about to bake it, flip it over on the grill and cook it breast side down for half an hour to 45 minutes. Then you can flip and cook it normally by watering and brushing as you normally would. FARM. com, Roxanne Webber, explains that this tightens the skin as the bird is turned upside down, trapped in delicious moisture around the white meat that would flow off the turkey if it were properly turned upside down.

Warto spróbować, zwłaszcza jeśli wcześniej ugotowałeś indyka i z jakiegoś powodu nadal jest suchy. Also note that if you don’t give the turkey enough time to thaw – as usual in a few days – the ice crystals in the meat will melt and evaporate the turkey from the inside, drying it no matter what you do.

Ponieważ jest trochę za późno, aby sugerować wyjęcie go w celu wcześniejszego rozmrożenia, sugerujemy, aby jeśli czekałeś do ostatniej chwili z rozmrożeniem, wyjmij indyka do i włónew wodę mniej więcej co pół godziny, aż ptak całkowicie się rozmrozi i będzie gotowy do pieczenia w piekarniku. Nasi przyjaciele z Food52 twierdzą, że każdy funt powinien zająć okołozie skyskięskozówas, p Obejrzyj powyższy film lub kliknij poniższy link, aby uzyskać więcej wskazówek dotyczących przygotowania indyka.

Spatchcock your turkey and save hours for Thanksgiving

Spatchcocking is the easiest and fastest way to cook a turkey with juicy meat …

  • Intermediate level
  • Total: 3 hours 20 min
  • Preparation: 30 minutes
  • Inactive: 20 min
  • Cooking: 2 hours 30 minutes
  • Yield: 8 servings

ingrediants

1/4 pound (1 stick) unsalted butter

1 lemon, zest and juice

1 teaspoon chopped fresh thyme leaves

1 fresh turkey (10 to 12 pounds)

Freshly ground black pepper

1 large bunch of fresh thyme

1 whole lemon, halved

1 Spanish onion, quartered

1 head of garlic, cut in half crosswise

Add to shopping list

Advice

  1. Preheat the oven to 350 degrees F.
  2. Melt the butter in a small saucepan. Add the lemon zest, lemon juice and 1 teaspoon of thyme leaves to the butter. To put aside.
  3. Remove the turkey entrails and wash the turkey inside and out. Rimuovere il grasso in eccesso e i detriti di piume e asciugarli all’esterno. Place the turkey in a large roasting pan. Generously salt and pepper the inside of the turkey cavity. Fill the cavity with a bunch of thyme, half a lemon, quartered onion and garlic. Brush the outside of the turkey with the mass and sprinkle with salt and pepper. Tie the legs together with string and tuck the tips of the wings under the turkey’s body.
  4. Cook the turkey for about 2.5 hours, or until the juice is clear, cut it between the thigh and thigh. Place the turkey on a cutting board and cover it with aluminum foil; set aside for 20 minutes.
  5. Chop the turkey and serve.

Recipe courtesy of Barefoot Contessa Party !, 2001, All rights reserved

After many years of trying, we have finally found the BEST way to roast turkey!

Although we know there are several ways to prepare the main course for our Thanksgiving meal. However, many of them require countless specialized components or equipment.

How to roast a turkey with moist white meatCooking a turkey can be difficult, but follow these instructions for the BEST way to cook a turkey.

You can use a smokehouse to make smoked turkey. Or you can use the popular deep frying method if you prefer. But I have to say that for most of us, baking a whole turkey in the oven is the preferred method of cooking Thanksgiving dinner.

But instead of buying a set of injectors to guide the liquid in the bird meat during the cooking process, we’re taking a more natural and simplified approach to roasting turkey.

Quindi non troverai ingrediants folli o speciali in questa ricetta. Also, there is no need to purchase a special vessel, deep fryer or injector.

The secret to a moist and delicious roast turkey

The true key to making a moist and delicious turkey isn’t just in the roasting process. It actually starts the night before.

If you want the best turkey, you need to leave the thawed turkey in brine overnight. Soaking the turkey overnight in a salt bath helps break down the fabric. This allows moisture to penetrate the fibers before cooking.

How to roast a turkey with moist white meatThe first key to success is to salt the turkey overnight in a salt water mixture.

We usually only use salt water bath. However, you can add a few more ingredients to flavor the brine. For example, you can chop an onion, celery, or even a lemon or two and add them to the water.

It is important that the turkey be soaked overnight in salted water before roasting it.

Then there is another step before it’s time to put it in the oven. Now you need to add the herbal butter mixture under the turkey skin.

How to roast a turkey with moist white meatPut the butter directly on the meat and then on the skin.

Even if it’s a dirty job, massaging the butter mixture directly onto the surface of the turkey meat allows it to absorb extra flavor and moisture as it roasts.

Yes, Turkey Baste

And as my grandmother always did, she uses aTurkey baster to pour the turkey while cooking. However, it is best to wait at least an hour before opening the oven door for the first time.

Następnie co 30 minutesutiut po pierwszej godzinie gotowania podlewać indyka z kapiącą na dnie brytfanny.

How to roast a turkey with moist white meatCooking during the cooking process helps the meat absorb excess moisture.

Finally, the key to making the BEST roast turkey is letting the bird rest after taking it out of the oven.

This is sometimes the hardest because your guests may want to bury themselves.

However, by letting the bird rest under the lid of the pan or under the aluminum foil, the meat will have time to reabsorb the liquid that was expelled during cooking.

How to roast a turkey with moist white meatAfter checking the internal temperature withthermometer, let the bird rest under the lid or the aluminum foil.

I also keep watering my turkey while it rests. Then the remaining liquid will be used for ours Sauce recipe.

3 pounds | SERVICE: 12

Offering the best of both worlds, our boneless turkey roast has juicy white and dark meat and comes with its own sauce wrap.

Available throughout the national territory at selected retailers

Our whole turkey (fresh and frozen), boneless roast and bone-in brisket are available in all major shops in the country. Please be sure to check with the store manager if you do not find the item or specific size you’re looking for.

Nutritional Facts

Bake

Serving size: 4 oz. (112g)

Servings in the package: 10

Sauce

Serving size: 2 oz. (28g)

Servings in the package: 5

Serving size: 4 oz. (112g)

Servings in the package: 10

ingrediants: Boneless turkey roast with white and dark meat. Contains up to 20% aqueous solution, contains 2% or less of salt, dextrose, natural flavoring, modified food starch, sodium phosphate to increase crunchiness and juiciness.

Preparation

Defrost in the refrigerator (not at room temperature). Place the unopened roast on a roasting pan in the refrigerator for 1½ to 2 days or until thawed. To defrost faster, place the unopened roast in cold tap water for 3-5 hours. Zmieniaj wodę co 30 minutesutiut, aby indyk był zimny. After thawing, refrigerate until cooked. Cook it within four days of defrosting.

Remove the plastic net and packaging from the roast. Leave the mesh inside (this holds the roast together as it cooks). Refrigerate the sauce pack until ready to use. Drain the juices and pat them gently with absorbent paper. Lift the net and reposition it during cooking to facilitate its removal after cooking. Cover the roast with non-stick cooking spray. No additional basting is required.

When you’re ready to cook, check out our baking or broiling instructions.

Cooking instructions

Slow cooker:

To be defrosted: Spray the bottom of the slow cooker with cooking spray to prevent sticking. Put the cooked crust in a slow cooker. Add a cup of liquid. Cover and cook on LOW up to 8 hours or on HIGH up to 4 hours, until a minimum internal temperature of 165ºF as measured with a meat thermometer. Turkey must reach 140ºF within 4 hours. When done, remove from the slow cooker and set aside for 10 minutes to make cutting easier.

Z "Krainy Lodu: Remove the sauce wrapper by placing the brisket in a pan in the microwave on maximum power (100%) for 1-2 minutes OR under running water until the sauce wrapper can be removed. A pack of refreshing sauces.

Spray the bottom of the slow cooker with cooking spray to prevent sticking. Put the cooked crust in a slow cooker. Add a cup of liquid. Cover and cook on HIGH up to 6 hours, until a minimum internal temperature of 165ºF as measured with a meat thermometer. Turkey must reach 140ºF within 4 hours. When done, remove from the slow cooker and set aside for 10 minutes to make cutting easier.

storage

To maintain frozen until thawed

Not open:Store in the freezer, it can be stored up to 2 years

storage leftovers: Refrigerate leftovers within 1 hour of consumption. Use the leftover turkey within 3 days.

Do you need advice for Turkey?

Check out our How to Cook Your Best Turkey section.

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Presentation of a farm for the family: the meat as it should be.

We believe everyone deserves the right to a delicious, responsibly raised turkey without compromise. That’s why Farm to Family by Butterball™ turkeys are raised without any antibiotics ever.

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