Cooking the Perfect, Oven-Roasted Turkey: From Thawing to Garnishing
First, it must be decided what size turkey will be needed to feed the number of guests expected. The general rule is one pound of turkey per person.
When choosing a frozen turkey, look for one that is hard to the touch (frozen solid) and has no ice crystals on the outside of the packaging. Ice crystals indicate that the turkey has been stored at temperatures that are too cold.
If a fresh turkey is being bought, it should be plump, have no discolorations or broken bones, and is in packages that are not damaged in any way. “Grade A” products are the best to buy.
Planning in advance for the defrosting of the bird is essential. It can take up to 3 days to defrost a turkey depending on the size of the turkey and the method used to defrost it. There are several ways to defrost poultry, but the best ways are to place it in the refrigerator or in cold water. If the turkey is going to be placed in the refrigerator to thaw, the general rule of thumb is to allow five hours in the fridge per pound of meat to get it completely defrosted.
Thawing the turkey in cold water is faster than using the refrigerator method. The water must remain cold. Do not allow it to get tepid and the bird must be completely covered with water at all times. The rule of thumb for thawing time with the cold water method is 30 minutes per pound of meat.
Finally the turkey is thawed and it is time to start cooking! It is vital to allow enough time for the turkey to cook completely. Turkey roasting times vary, but 15-20 minutes per pound of meat is a good general guideline to follow. Be sure to start the bird cooking at the appropriate time to have it ready when guests arrive.
Remove the neck and giblets from the cavity of the turkey. If they are not going to be used for gravy making discard them, otherwise place them in the refrigerator. Once this is done, rinse the bird, inside and out, in cold water and pat dry with paper towels.
Preheat the oven to between 325 to 350 degrees. Place the turkey in a roasting pan big enough to hold the bird and the juices from cooking. Coat the turkey with olive oil inside and out and then rub it lightly with salt on the inside. Some cooks like to place onions, seasonings and other vegetables inside the cavity during cooking. Some like herbs such as rosemary and thyme rubbed on the breast. Once the turkey is prepared, place it in the oven.
Allow the turkey to roast while occasionally basting the top with juices from the bottom of the roasting pan, approximately every 20 to 30 minutes. The turkey is done when a meat thermometer inserted into the thickest part of the thigh registers 180 degrees. The breast meat should have reached a temperature of 170 degrees. Be sure that the thermometer does not touch bone, which could give an inaccurate reading.
Once the turkey is done, remove it from the oven and the pan and let it rest on a platter for about 20 minutes. Garnish the turkey with parsley and cooked vegetables and sit down to enjoy a delicious meal with family and friends.
