http://www.potsaa.com/turkey-platter/
INGREDIENTS
1 whole turkey (12 to 16 lb.), fresh or frozen, thawed
1 tsp soup stick butter, melted
½ c. Tea each salt and pepper
2 cans chicken broth
1-2 packets of each fresh sage, fresh thyme and fresh rosemary
1 packet of Persil
Trim: HERBS
PREPARATION:
Day 1
First you will need to thaw the turkey. Follow the instructions on the packaging of your bird flew delete some or all offal, etc. neck, Save if you want to slash the sauce, I throw it. I brine my turkey to give it flavor and to ensure maximum it is very humid. I take a very large pot and add about 2-3 tablespoons of salt and 2 tablespoons of fresh, chopped sage, thyme and rosemary. I will then add about 1 to 2 liters of water and submerge the bird in the solution for approximately 12-18 hours. You will need a container is large enough for your turkey, and small enough to be able to put in the refrigerator for any length of time of brining. Once you've finished with the process of brining, rinse and dry the turkey inside and out with paper towels.
Day 2
You are now ready to cook your turkey. Preheat your oven to 325 ° F. You will need a shallow roasting pan with rack to let the heat flow underneath the bird to help them cook evenly. You'll need to tie or clamp legs together, they now have rubber bands, Now you can use that works in any oven below 550 degrees. I like that better use wire leaders. You will advice Twist wings under the back skin and brush with butter and sprinkle with salt and pepper. In the cavity of the turkey, I have fresh sage, thyme and rosemary. You will now place the turkey breast side up on rack in pan and add broth to the roasting pan. You'll have the roast for about 3 to 3 3 / 4 hours, basting every 30 minutes with juices from pan. If your pan juices begin to dry add more broth or water if necessary. If the breast begins to become too brown, cover with foil. Begin to check the turkey for about 1 1 / 4 hours before it should be done.
To ensure your turkey is done you want an internal temperature of at least 160 degrees. When you pull your turkey it should have done during cooking to take the internal temperature up to 165 degrees. When it reached that temperature your bird is done, you can leave your thermometer at this point, but make sure it is not hitting a bone. This will give you a false reading of the temperature of your bird and make Turkey which was not well cooked. When you are sure your turkey is fully cooked, you want to remove from the oven and add to your turkey in a serving dish. Let stand at least 30 minutes before serving so the meat juicier and easier to carve.
Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and Executive Research and Development Chef, for Vertical Sales and Marketing, San Ramon, CA. Website Manager David Pogue is = "Target _blank" href = "http://www.chefshelleypogue.com"> http://www.chefshelleypogue.com
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About the Author:
Chef Shelley Pogue is a Le Cordon Bleu graduate from The Texas Culinary Academy located in Austin, Texas. Chef Pogue graduated with honors of cum laude with a GPA of 3.71. Shelley went to work for The Hills Fitness Center in Westlake Hills after graduation and stayed the for one year as the Executive Chef. She then left The Hills and went to work for a company Vertical Sales and Marketing, San Ramon, CA. CHef Pogue is currently developing sauces and meal concepts for large retail markets in the US. Chef Pogue lives in Austin, TX, and is also a personal chef and caterer, and also working on developing a recipe and cook book.
Article Source: ArticlesBase.com – Thanksgiving Turkey Recipe, Juicy Edition
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