Easy Roasted Turkey
Turkey anyone?
Thanksgiving is coming upon us soon. So with the thought in mind... I thought I would shake a leg... So let's talk Turkey!
Does your roasted turkey turn out dry and tasteless? Rubbery, or like jerky turkey?
Well, today I'm going to give some helpful advice. Advice that has been completely proven to solve almost all turkey disasters.
So sit tight and don't go flying off to the store just yet!
The big secret to making a delicious, juicy, melt in your mouth turkey is... Give me the drum roll, please!
Soaking the turkey in an ice, and salt water bath. For 24 hours.
Yes, you got it! For 24 hours, let your turkey take a long chilling bath... Either in a well-cleaned tub, sink, or a pan large enough. The turkey needs to be completely submerged, into the salted ice-water bath.
You'll need to add about 1 cup & 1/2 of salt to the water. While I know... Y'all are saying; "What? Is this lady crazy?" Don't fret! The salt is tenderizing the turkey. You're going to completely wash and dry the turkey. After the 24 hours. Removing the majority of the salt off & out of the big bird's cavity.
For this process, you'll need:
1 bag of ice
1 1/2 cups of salt
1 whole turkey
Water (to submerge the whole turkey in)
Now, follow the above instructions.
After 24 hours has passed. Rinse the turkey off really well. Inside its cavity and out. Pat the turkey completely dry.
Now it's time to season the bird.
Ingredients:
- 2 Tablespoons Seasoning salt
- 2 Tablespoons of ground black pepper
- 1 diced potato
- 1 diced onion
- 1 teaspoon of basil
- 1 teaspoon of parsley
- 2 Tablespoons of paprika
- Butter
Mix all the spices together in a small bowl. Set aside.
Dice the potato and the onion into small square bits.
Massage the entire turkey with your hands. (You'll probably prefer to wear your kitchen gloves for this.) Do this for about 5 minutes.
Next, with your fingers, work the turkey's skin loose. Place the diced onion and potato all around the underside of the turkey's skin. Now, rub a couple of teaspoons of butter underneath the turkey's skin and then rub the entire turkey down with butter. Next, apply all the combined seasonings to the outside, and inside of the turkey.
After all that, you're ready to place your bird in the roasting pan.
Either place your turkey in a floured roasting bag, or place the turkey directly onto the rack, in your roasting pan. Set your oven temperature to 375 degrees F.
Within the last part of the cooking time, lower the oven's temperature, down to 275 degrees F. Let your turkey finish cooking slowly. Add extra butter to the turkey's skin, nearer to the last 15 minutes of cooking time.
The cooking times are going to vary... Due to the different sizes of turkeys. Also, different ovens often cook at different rate speeds.
Let your beautiful golden brown turkey sit and rest in its juices... Right up until serving time.
Folks, anytime I roast a turkey... For Thanksgiving or any other occasion... This is the process I personally use. And I have to be honest. It's totally worth the extra steps to take. It's actually very easy. The only part that seems daunting is having to let your turkey bathe for the 24-hour period.
Why do I add the diced potato and diced onion? I do this because... The diced potato and onion not only adds flavor to the turkey meat, but it also adds extra moisture to the entire bird.