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Roast turkey. New 2021

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How do you cook roasted turkey to get perfect without the festive season! Dried breasts and meats are a previous issue with the perfect turkey recipe. Fry the garlic herb butter, then toast in the oven for delicious, delicious meats and golden brown skin.

roast turkey

One of our favorite dinners is the roast turkey. With every Thanksgiving over the years, my mom discovered the artwork of roasting a turkey and it grew to be known for roasting ripening.

Many humans prepare a turkey dinner for hours, once every few days, or prepare a turkey dinner on a barbecue rack. Usually, we don’t do any of that and decide to roast it from the stomach down at first to keep these vital juices circulating through the meat.

Roast turkey

How to prepare turkey

We make our “roasting rack” with garlic heads half horizontally, so some flavored skillet juices prepare dinner directly at the breast on the outside to keep them moist. The white meat is roasted away from the heating element, which prevents the turkey from drying out.

After the success of our butter and garlic roast chicken, it is time to share all the perfect roast turkey recipes with you.

How is Turkey preparing

First, if you freeze the turkey, you’ll need to defrost it completely in the refrigerator keeping the plastic package or sack package intact. Place it in a large, deep roasting pan to prevent spills from spilling all over your fridge cabinets as you defrost. Leave it on for 24 hours per 3-4 kg (or 1.5-2 kg).

Roast turkey

In short, the turkey will need 2-3 days to thaw for sure depending on the size of your bird.

The fastest way to defrost is to immerse the turkey in bloodless water (30 minutes per pound or 500 grams). Make sure the turkey is in a leak-proof bag to submerge it and exchange water from time to time to keep it cool.

Culling a bloodless turkey may take up to three hours (depending on the bird’s dimensions). Let it reduce room temperature before cooking so that it roasts evenly.

Once the snow melts, pull out the neck and giblets (throw them out or use them in soups or stews). Rinse the inside of the turkey, pry it out, and pull out any stray feathers.

Dry it with a paper towel before roasting


To cook a turkey dinner

Use a frying pan except for the grill rack (the garlic head makes two “rack” halves).
Cover the pan with parchment paper or foil to keep the pores from sticking to the skin.
Stuff the cavity with halved garlic heads, a slice of lemon (optional), and sprigs of turkey to taste the turkey on internal oven warmth.
Group her legs together and bend the wings down again to prevent the legs and wings from spreading out.

You can wrap the ends of the wings in foil for the first half of roasting if the oven heating agent is on top, or if you have a small oven, or keep them from burning.

The temperature to cook a turkey dinner

Roast the turkey, with the chest side down, exposed, at 390 ° F (200 ° C) for a fan oven, or 425 ° F (220 ° C for the preferred oven for 30 minutes. It takes forty-five minutes).


Turn the turkey (breast up) using a pair of tongs and a soft tea towel or oven mitt (heat-resistant gloves) and warm with skillet juices.

Mix half the amount of butter and season with salt and pepper.


12 lbs (6 kg) whole turkey, pores and skin (fully defrosted, washed, gizzards for neck and neck removal)
3 heads of garlic reduce to one half of the horizontal split
3 slices of lemon, divided
6 sprigs of thyme divided

6 sprigs of rosemary divided
1/2 cup divided olive oil
Herbal butter:
4 oz. (125 grams) unsalted butter
1 teaspoon chopped clean thyme leaves or 1 صغيرة2 teaspoon dried thyme
4 teaspoons minced garlic
Cracked pepper


Preheat oven to 425 ° F to 220 ° C for preferred ovens, or 390 ° F Fan power 200 ° C. Lower the oven rack to the lowest section of the oven.
Mix the herb butter ingredients in a bowl and mix well. Keep half of the herb butter in the refrigerator for later use.

Wrap a huge roasting pan with tin foil or butter. Arrange four chopped garlic halves on the back of the skillet with four sprigs of thyme, rosemary, half olive oil, and one slice of lemon.
Dry the turkey properly with paper towels. We stuff the final heads with garlic halves, a slice of lemon, lemon juice from the closing slice, herbs, and a drizzle of olive oil.

Melt the butter and rub the turkey thoroughly, covering all the under the skin. Generously season the mixture with salt and pepper. Place the turkey over the garlic and herbs in a frying pan. Sprinkle the last oil.
Uncovered roasting for 30 minutes for young turkeys weighing less than thirteen kilograms (6 half kilograms), or forty-five minutes for large turkeys

For more recipes

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