Essentials of Cooking by James Peterson

Author:James Peterson
Language: eng
Format: mobi, epub
Publisher: Artisan
Published: 2014-12-28T17:00:00+00:00

4. Roast the turkey, breast covered with a buttered sheet of tripled foil, at 350°F for about 1 hour. Remove the foil.

5. Continue roasting until an instant-read thermometer inserted between the thigh and breast reads 145°F. Remove the turkey from the oven, cover loosely with foil, and let rest in a warm place, such as the turned-off oven, for 30 minutes.

Kitchen Notes and Tips

• I don’t recommend a roasting rack, because it holds the bird above the roasting pan so the juices released by the turkey are likely to burn when they hit the hot pan. The bird may also stick to the rack, causing the skin to tear. Instead of using a rack, sprinkle a few coarsely chopped vegetables and, as shown here, the turkey’s tail, cut in two, over the bottom of the roasting pan to prevent the turkey from sticking to the pan. The vegetables will also contribute their flavors to the pan juices.

• The turkey is done not when the little plastic timer pops up, but before—when an instant-read thermometer inserted between the thigh and breast (the coolest part of the bird), reads 145°F.

• For unstuffed turkeys, count on about 8 minutes per pound at 350°F for larger turkeys and 10 minutes per pound for smaller turkeys.

• For stuffed turkeys, count on about 10 to 12 minutes per pound at 350°F. When you remove the foil after an hour of cooking, check to see how well the turkey is browning: If the skin isn’t browning, turn up the oven. If it’s browning too much, turn the oven down.

• To move the cooked turkey from the roasting pan to the carving platter, insert a sturdy wooden spoon into the cavity and lift up the turkey.

• Figure on about 1½ tablespoons each flour and fat (butter or the turkey fat from the roasting pan) to bind about 1 cup turkey juices into a light gravy.

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