A PERFECT TURKEY!

9 years ago

I admit it, even after 40 yrs of cooking I have turkey anxiety. Will it be dry? Will it be cooked enough? Will I have enough to serve everyone? Which brand of turkey should I buy? Brine? Wet? Dry? It's all so anxiety provoking. But I like hosting this holiday and I was determined to get it right.

I'm happy to report that this year I hit a home run! Someone in another cooking group mentioned that she gets a perfect result using Martha Stewart's recipe covering the bird with cheesecloth soaked in wine and butter. It begins cooking at 425 for 30 min and then you adjust the temperature down to 350. I even turned it down again to 325 in the last 40 min. The result was fantastic--juicy, tender and gorgeously evenly brown.

I skipped the brining, but did rub butter under the breast skin. I set the turkey on a rack placed in two disposable pans (doubling them) to elevate the bird and minimize cleanup.

I also made two additional half breasts covered in cheesecloth thatMartha Stewart's Perfect Turkey Recipe had been soaked in broth, white wine and olive oil with herbs. I'm thrilled to say that I have finally conquered at least part of my turkey anxiety. I'm still going to stress over the brand and the amount, but the recipe is a winner and one I'll definitely repeat!

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Cookie8

9 years ago

Congrats! I think I only had a really good one, at best. What did it weigh and what was your total cooking time? I have a hard time mastering cooking time. It's already cooked way too quickly for me.

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Anglophilia
9 years ago
Cheesecloth really is the way to go, and baste, baste, baste!
Compumom thanked Anglophilia
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I love Butterball brand turkey. I always get frozen and about 15 to 18 pounds. It needs to go from the freezer to the refrigerator to thaw today. I cook at 325* and it takes about 3 1/2 hours. I do the covered roaster pan, because no one in my family likes the skin and I carve the turkey before anyone gets here. If you want the pretty whole brown turkey cook like Annie's. The Chef Alarm needs to be deep in the thigh, not touching the bone. When it goes off, still check for doneness in several places. They say 165* for turkey breast and 180* for the thighs. It needs about 3O minutes to rest after it comes out of the oven. Yes, the thighs will wiggle. ETA: The newest advise is showing 165* for thighs and breasts, But I haven't ever had the thighs done at 165*. I cook the breasts to 165* and the thighs to at least 170*. Do you stuff your bird? If you stuff the cavity with the dressing, it takes a lot longer to cook. Is it COMPLETELY thawed? Once, I had ice inside and that took longer to cook. Check your oven temperature. It could be incorrect. Here is a link to a cooking blog I like. Elise has a lot of good hints to read about timing and the size turkey to buy. https://www.simplyrecipes.com/recipes/moms_roast_turkey/ ETA: Butterball is a prebrined turkey, so you don't want to add any additional salt or brining of any kind. You do want to rub the skin with oil if doing the open roaster method. You can add the the celery and onion also, if you wish. If getting a plain turkey, you need to either wet brine or dry brine after thawing. That is why I like the Butterball, it skips a step.
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Compumom
Original Author
9 years ago
Cookie, it was unstuffed (only citrus, carrots, 1/2 of an onion and celery inside) and cooked a total of 4 hours and 37 min. It rested for nearly 45 minutes and I was nervous, but it was perfect. The higher heat was really helpful. I used to cook at 325. With this recipe it was 30 min at 425, then down to 350 for three hours. on the final hour I kicked on the convection and lowered it again to 325.
Cookie8
9 years ago
Okay thanks. I watched the Gordon Ramsay Christmas cooking special and he also stuffed his bird with onions and lemon. Did you get the flavour throughout the meat? I'm not crazy about the lemon flavour. I wonder if I can sub the butter for coconut oil or olive oil? We don't have a group that handles dairy (casein) very well. LOL, this is why my turkey is probably just okay.
Compumom
Original Author
9 years ago
Yes, I used olive oil or unflavored coconut oil rather than butter on my turkey breasts. i"m in the same camp, dairy, especially butter, is not my friend!

No lemon-y flavor come through. It just adds moisture. Some say that the citrus enhances the drippings for gravy. You can easily leave it out
User
9 years ago
last modified: 9 years ago
I was elated and relieved with our results this year!

We wet brined and rubbed the turkey with melted butter and soy sauce before roasting. I stuffed with orange, lemon, onion, sage and fennel.

I allowed the turkey to get this gorgeous lacquer, then tented with foil until done.

No basting. Took it out of the oven about 5 degrees under, to allow it to continue cooking while resting, allowing the juices to redistribute.
User
9 years ago
I've seen the Martha episode where she cooks a turkey with cheesecloth, and it looks amazing!
Cookie8
9 years ago
Thanks so much Compumom. I think I will put the lemon in. Also watched Ina Garten and she also used the lemon.

The family has already nixed turkey for any Christmas meals this year but there is still New Years;). Surprise! I love turkey and there will be one, at some time, this holiday season.
emerogork
9 years ago
I found a recipe using a technique I tried with roast beef and I really liked how this turkey turned out.

Defrost the turkey, Remove the wrapper and let it sit in the refrigerator uncovered over night to dry the skin. Allow to warm to room temperature for 2 hours Stuff and cook uncovered at 300d for 1 hour. Then cover with aluminum tent for 18 - 20 hours at 200d. When ready to serve, heat oven to 400d and crisp the skin for 10 - 15 min. It was a 12lb bird. Start cooking at 6pm for a 2pm dinner.

Stuffing temperature is to be 165d when done. Let it sit 15 - 30 min before carving.

My stuffing is box and according to directions. I add cranberries, chopped walnuts, chopped onions, and sliced water chestnuts, half in the bird, half in a separate pan.
Cookie8
9 years ago
Well, I changed up my turkey too. I made one tonight. I didn't exactly follow MS but went more with Gordon Ramsay (close to same idea but no cheese cloth and used parchment) and crossed my fingers I wouldn't taste the lemon. It was much better than my regular turkey. So count me in, in changing my turkey prep. I also didn't brine.
Compumom
Original Author
9 years ago
Yay Cookie! Can you share Gordon's recipe?

Emerogork, A low temp with stuffing sounds like it could be a health issue. I just can't risk it.
emerogork
9 years ago
"A low temp with stuffing sounds like it could be a health issue."

That is one reason why you cook it at 300 for an hour in the beginning. Plus, if the stuffing is over 165 then you re safe since Campylobacter and Salmonella ,are killed off at 140d.

You check temperatures and you are safe. This is required no matter what temperature you use.
Cookie8
9 years ago
The first couple of minutes of the video shows how he makes his turkey. I re-watched and realize how I really did wimp out with the lemon as I didn't add it to the butter (well coconut oil and olive oil) or parsley because my kids would freak to see green on the meat. I also didn't top with bacon or make gravy. It was still far from dry! I did use drippings though. LOL, I wasn't as jittery/jumpy when I prepared mine.

https://www.youtube.com/watch?v=e5PFXhdfVT8
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A PERFECT TURKEY!

Cookie8

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A PERFECT TURKEY!

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