The best juicy turkey...this is a recipe that I spent a whole year of cooking, experiments, trial and error. I cooked so many pounds of turkey with different kinds of cut to get it to perfection.
Prep Time: Varies Cook Time: Varies Serving: Varies
For more than 10 years after moving to the States, I had never bothered to cook any turkey other than the ground one.
Every year, we have turkey in one of our relatives' house at least once a year. The meat never appeals to me. Then, one day, I asked myself, "Do you think you can cook your own?"
Since then, I had a mission after the Thanksgiving of 2014. That is....cooking the turkey to perfection with crispy skin, tasty and juicy. Well, I did cook a lot of turkey within a year after committing myself into this task. The crazy thing was that the
turkey was too good to barely have any leftover.
Anyway, what I discovered, there is a lot of science behind it. But it is all about common sense that you will understand it easily.
I know many people like to cook the stuffing inside the cavity of the turkey. If you want to have a tasty and the best juicy turkey with crispy skin on the outside, no more stuffing inside the bird.
What did I just say? No more stuffing in the bird. Yes, you heard it right. No stuffing inside the bird. Why? It is all about air circulation.
Let's have a daily example. On a very cold winter day, will you open all the windows of your house?
No, other than any special reason, you will keep everything shut tight. This will prevent the cold air coming inside the house. The air flow will change the room temperature from warm to cold.
Apply this same theory in a hot summer day while you have the air conditioner blasting inside the house. Then, apply this same logic to cooking turkey.
The cavity of the turkey is like 2 open windows of your house allowing the air flowing through the meat to change its temperature and cook it through. Does it still sound like rocket science to you? Now, it does make sense, huh?
We buy frozen turkey in the grocery stores most of the time. So, thaw it in room temperature. The rule of thumb of thawing is about an hour for a pound. Depending on the room temperature setting, average 65F would do.
What I always do with the frozen turkey...I let it sit either on a baking sheet or in a turkey pan overnight. Then, I don't need to worry about all the raw juices dripping everywhere, but the bake ware.
The larger the turkey, the more difficult to make it sit breast side down and turn it over in the midway. I was still able to do it for a 7-pound one. But if you don't feel comfortable with it. Make sure to cook the first and last hour uncovered to seal the
juice inside. Cover it with the foil in between.
7-8 pounds turkey doesn't need to be covered under foil. The skin will come out perfectly brown and crispy.
To cook 10.5 lb whole turkey (4 hours; rest 10 minutes), the first and last hour cooks it uncovered. Then, cover under aluminum foil in between.
3 3/4 pounds Split turkey breast
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1/2 teaspoon dried rosemary
1 teaspoon garlic powder
2 teaspoon poultry seasonings
1 pinch crushed red pepper
2 tablespoon Extra Virgin Olive Oil
2 teaspoon Turkey dripping
1 tablespoon butter
2 hipping tablespoon flour
1 1/2 cup chicken broth
Salt and pepper to taste
8 pounds whole turkey breast or whole turkey (double the quantity of marinade and gravy)
10 pounds whole turkey (double or triple the quantity of marinade and gravy)