Turkey Day!

Thanksgiving is coming soon and if you are hosting and maybe a bit nervous (especially if it is the first time) ...don't sweat it!  Here are 10 easy steps to the perfect turkey

1.  Dry brine.  Shower your turkey (make sure it is thawed, you should never season frozen meat) with this mix 2 days prior to cooking. This will season the meat right to the bone.  Kosher salt (1 tbsp per 4 lbs), Chopped fresh herbs (1 tbsp per 4 lbs - mixed sage, rosemary and thyme)  Cover turkey and pan with plastic wrap and chill; flip over after one day.

 

2.  Tempering.  Remove the seasoned turkey from the fridge and allow it to come to room temperature before you begin roasting - about 2 hours - it is essential for the bird to be at room temperature as that ensures even cooking.  Plus, it reduces it's time in the oven.

3.  Butter is better.  For the pre-oven baste, unsalted butter is preferable to oil for it's better flavour and the beautiful browning.

4.  Don't Stuff it.  For a perfect turkey, stuffing is a bit of a no-no.  It's tough to get the stuffing cooked just right without over cooking the turkey.

5.  High/Low. An initial 30 minutes at 500 F - yes, it's high but it crisps up the skin.  Finish at 350 F for moist tender meat.  Calculate 10-12 minutes per 1lb for your total roasting time.

6.  Breast plate.  The breasts cook faster than the legs.  A foil covering the breast will deflect some heat and help the white and dark meat finish at the same time.  Apply the foil after the skin has browned.

7.  Don't baste.  It's hot and messy and really doesn't add mush to the end result.  Keep the oven closed to maintain a consistent temperature.

8.  Read it.  the only way to tell when a turkey is 100 % done is with an instant-read thermometer.  Insert in the meatiest part of the inner thigh without toughing the bone.  If it reads 165 F - it's done!



9.  Rest up.  A turkey needs a long rest (30 minutes minimum 45 minutes is better) This allows the juices to settle back into the meat and end up in your mouth not on the cutting board

10. Get sharp.  Now that your turkey is picture perfect don't ruin it with dull knives.  A long, sharp thin blade is best for effortlessly carving your bird.




If a full turkey is just too large for your gathering try just roasting a turkey breast.

The traditional sides are great but can be overwhelming so don't be afraid to get creative and try new recipes.

Turkey leftovers are great too - I love a hot turkey sandwich but you can mix it up with a Thanksgiving sandwich or turkey tacos - yum! Re-use the turkey in a casserole dish or a soup.