Quote:
Originally Posted by Boomer
Here I am at almost 2:00 AM, reading articles on the internet about cooking the perfect turkey……..
T’Day is exactly one week away, and it’s at our house. I am fine with having it at our house, but I must admit to being completely intimidated by THE TURKEY.
I have ordered a fresh one, so that’s a start.
People are bringing all kinds of good things, and the Army taught Mr. Boomer to peel potatoes really fast. (I guess he did that when he was not busy jumping out of perfectly good airplanes.)
BUT my turkey angst is getting the best of me tonight.
To brine or not to brine? Actually, any turkey roasting secrets or suggestions from TOTVland will be very appreciated. (Yeah, I know. We shoulda left town.)
Boomer
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Absolutely! Brine for 24 hours before cooking. Then roast immediately.
Couple of other hints…
Season by rubbing your choice of seasoning mixed with soft butter under the skin of the breast. It is loose enough to get your hand between the skin and the breast meat. We use salt, pepper, and sage. Poultry seasoning works too. Rub liberally onto the breast meat just before roasting.
Do NOT stuff the bird with stuffing. Cook the stuffing separately instead. My wife puts a small onion (quartered) onto the cavity alone with a couple of crushed garlic cloves and a sprig of fresh sage (1 stem, leaves stay whole). The cavity stuffing if for aromatic purposes only. Toss out when done.
Roast to a temp. Of 165 degrees f. Take the temp. By inserting you thermometer into the thickest part of the thigh meat, NOT the breast. Parts of a whole turkey cook to different temps, and cooking to that thigh temp. Insures doneness.
Let the turkey rest (out of the oven) for 15 minutes before carving.