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Turkey November 19, 2009

Let’s Talk Turkey

Traditional Stuffed Roasted Turkey

12-14 Pound Turkey

Salt

Pepper

Garlic Powder

Cheese Cloth

1 lb Butter

1/2 Bottle of White Wine

1. Preheat oven to 325°F.

2. Remove the giblet bag from the breast and remove the neck from the turkey cavity. Wash the turkey inside and out and pat skin dry with paper towels.

3. Sprinkle salt, pepper and garlic powder inside the cavity and outside the turkey.

4. lightly fill cavity with stuffing Allow 1/2 to 3/4 cup stuffing per pound of turkey. It is safer to understuff than to overstuff the turkey. Stuffing expands during cooking.

5. Place turkey breast side up in roasting pan. Insert meat thermometer in thigh (they usually come with a pop up one) and fill with 1 inch of water.

6. in sauce pan melt butter and wine.

7. Take cheesecloth equal to the size of your turkey and let it soak in butter/wine sauce.

8. Cover turkey with the cheese cloth and ladle the rest of the butter/wine sauce over the turkey

9. Let cook for 3 ½ – 4 hours

A whole turkey is done when the temperature in the innermost part of the thigh reaches a minimum internal temperature of 165°F as measured with a food thermometer. Check the temperature in the thickest part of the breast, the wing and the stuffing. The stuffing must reach 165°F or higher, if it is not, return it to the oven and continue cooking.

10. Allow turkey to rest 20 minutes before removing stuffing and carving to allow juices to saturate the meat evenly.

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