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TURKEY ROASTING TIMETABLE HOW TO
TURKEY ROASTING TIMETABLE SKIN

If it says anything other than "turkey" it has been brined. How do you know if your turkey has been brined? Look at the ingredient label on your turkey. This recipe is for a turkey that has already been brined.

TURKEY ROASTING TIMETABLE HOW TO

I will be posting a lengthy post filled with advice and tips with a timeline to help you get ready for the big day! Watch this video on how to butterfly your turkey for this Butterflied Roasted Herb Turkey: And if you want leftover turkey plan for 2 pounds per person.Īnd if you are hosting Thanksgiving for the first time this year and need a little help….stay tuned for my post tomorrow.

How much turkey do you need? Plan for at least 1 1/2 pound per person.

Be sure to let your turkey rest for at least 20 minutes before carving it.

It will raise another 5-10 degrees once you remove it from the oven. I like to pull it when it has reached 165 and no more. It’s ready when it has reached 165-170 degrees F. Check the thickest part of the thigh without touching the bone.

Be sure to use a meat thermometer to check to see when your turkey is done.

You can save the backbone you remove from the turkey to make broth/stock.

This post from Allrecipes on how to butterfly a turkey is a great pictorial guide.

This will take about 30 minutes per pound. Change the water every 30 minutes until the turkey is thawed. If you are short on time you can thaw the turkey in your sink with cold water. You can do this by leaving it in the refrigerator 4-5 days before you plan to brine your turkey or roast it.

Be sure you allow for plenty of time to defrost your turkey.

This post from The Kitchn on how to dry brine a turkey is great! This will also ensure you have really juicy meat. If you are purchasing a natural or “heritage” turkey that hasn’t been brined I highly recommend brining it. If it says anything other than turkey it has been brined. So by opening up the bird this allows for both meats to come up to their desired temperature at the same time.Ī few tips about this Butterflied Roasted Herb Turkey: The breast meat starts to dry out after it reaches 150-160 degrees F and the dark meat isn’t done until close 170 degrees F. In order to get the dark meat done you have to sacrifice the breast meat. The breast meat cooks much quicker than the dark meat so this creates a dilemma. Why is the bird juicier? Well, it allows for the turkey to cook more evenly.

TURKEY ROASTING TIMETABLE SKIN

Why does this method allow for the turkey to cook faster? There is more surface area being exposed to heat so it cooks in a much shorter amount of time! And this also allows for crispier skin since more skin is exposed to the heat and not hiding under the bird. After the backbone is removed it is opened up and flattened out by pushing on each side of the breastbone. You can do this by either having your butcher do it or you can do it with a very sharp knife or a pair of scissors. So what exactly is a spatchcocked or butterflied turkey? Well, it’s a turkey with the backbone removed. And don’t forget the sides like Sweet Potato Casserole with Streusel Topping, Homemade Green Bean Casserole, Cranberry Pomegranate Sauce, Homemade Herb Stuffing and Homemade Turkey Gravy.

If you would rather roast a bird the traditional way check out my Beer and Butter Turkey. Oh, and another perk….crispier skin! Score! This butterflied roasted herb turkey is the turkey for you if you don’t want to spend 5+ hours roasting your bird on T-day! By butterflying (or otherwise called spatchcock) it creates more surface area which enables less cooking time and juicier meat. This Butterflied Roasted Herb Turkey cooks much quicker than the traditional way! Plus, the meat is juicier and the skin is crispier!