The Herb Garlic Butter Roast Turkey Recipe is juicy and tender, with golden skin and plenty of flavor! How to cook the perfect roast turkey without salt water in this holiday season! With our perfect turkey recipe, dried beef and brisket is a thing of the past. Spread garlic herb butter and bake to get the most perfect, juicy meat and golden skin-Thanksgiving is easy!
The Herb Garlic Butter Roast Turkey Recipe is juicy and tender, with golden skin and plenty of flavor! | cafedelites.com Roasted Turkey One of our favorite and favorite Christmas dinners is the succulent roasted turkey. Over the years, every Thanksgiving, my mother has learned the art of roasting turkey and is famous for her hearty barbecue. Many people marinate their turkey in brine for several hours, sometimes days, or roast it on the grill. We don't usually do this, and would rather grill it upside down at the beginning to keep the important juices circulating in the meat. We created our own "grill", the garlic head is cut in half horizontally, and part of the pot of whatever sauce is boiled directly into the breast meat from the outside to keep it moist. The white meat is roasted away from the heating element to prevent the turkey from drying out.
After the success of our Garlic Herb Butter Roast Chicken, it's time to share our perfect roast turkey recipe with you. Roast a turkey on a baking tray | cafedelites.com How to prepare a thawed turkey First, if you have a frozen turkey, you need to thaw it completely in the refrigerator, with the plastic packaging or bag intact. Place it on a large, deep baking sheet to prevent it from dripping off the shelf of the refrigerator when it is thawed. Every 3 to 4 pounds (or 1.5 to 2 kg) allows 24 hours. In short, depending on the size of your turkey, it will take 2-3 days for your turkey to defrost completely. A faster way to defrost is to soak the turkey in cold water (30 minutes or 500 grams per pound).
Make sure your turkey is in a leak-proof bag to soak in the water and change the water from time to time to keep it cool. It may take up to three hours to cool the turkey (depending on the size of the bird). Let it reach room temperature before cooking so that it will roast evenly. After thawing, remove the neck and internal organs (discard or use in soup or stew). Rinse the turkey inside and out to remove loose feathers. Pat dry with a paper towel before grilling. How to roast a turkey in a roasting pan. How cafedelites.com cooks turkey using a frying pan without a grill (half of the garlic head makes up the "grill"). Line the frying pan with parchment paper or aluminum foil to prevent skin adhesion. (Optional) With vanilla sprigs, use the heat of the oven to infuse the turkey with flavor from the inside. Tie the legs together.
Tuck the wings behind to prevent the legs and wings from spreading. You can wrap the wing tips with foil first. The heating element is on top, or if you have a small oven, or to prevent burning, grill it in half. Keep all the juices. I find that melted butter best spreads all these flavors evenly on the bird. Place the turkey breast down on the garlic, lemon and herbs. The aroma will continue to cook the meat from the inside out, and is applied with garlic and herb butter during the cooking process. This creates an incredible golden skin. Take it easy. Do not speed up the cooking process when grilling, as it may cook unevenly. A meat thermometer is essential to help you know exactly when the turkey is cooked through. If you like the filling, cook it separately instead of putting it in the cavity to prevent the juice from being absorbed into the filling instead of the meat.
Stuffing usually increases the cooking time of the turkey, which can also dry out the meat. You can also pour the remaining juice from the pot on the filling to get those flavors. Thanksgiving roast turkey with buttery golden crust! | cafedelites.com At what temperature to cook turkey Roast turkey, breast side, uncovered, forced fan oven at 390 °F (200 °C) or 425 °F (standard oven 220 °C, 30 minutes). (For a turkey weighing more than 15 pounds, it takes 45 minutes.) Use tongs, a clean dish towel, or oven mites (heat-resistant gloves) to turn the turkey (breast up) and drizzle with the juices from the pan. Add half of the butter and season with salt and pepper. Reduce heat to 325 °F | 165 °C (standard oven), or 300 °F | 150°C (forced fan). Roast the turkey uncovered for another hour. Brush the turkey with the remaining butter and roast for 30 minutes.
Paste again and continue to bake for 30 minutes, depending on the size of your bird. Brown is too fast. * (For extra-large turkeys, you may need to roast the turkey for another half an hour to an hour.) Use a meat thermometer inserted between the breast and leg. It should be 165°F | 75°C. This is the internal cooking temperature of the turkey recommended by the United States Department of Agriculture. For a crisper skin, grill it during the last 5 to 10 minutes of the cooking time, paying attention to it so that it does not burn. A few things: the size of the turkey. Generally speaking, a turkey needs to cook for about 13-15 minutes per pound. The temperature of the turkey before roasting: If your turkey is cold and not close to room temperature when it enters the oven, the roasting time will be longer. If it is at room temperature, it may take less time.
Your oven. Baking time: Approximate time: 10 lbs | 5 kg: 2 hours and 15 minutes, 12 lbs | 6 kg: 2 hours, 35-45 minutes, 14 lbs | 7 kg: 3 hours, 16 lbs | 8 kg: 3 hours, 15-20 minutes, 18 lbs | 9 kg: 3 hours 45-55 minutes and 20 pounds | 10 kg: 4 hours and 15-20 minutes Remember: this is only an estimate. Check the temperature beforehand to make sure you have not overcooked or overcooked. Insert the meat thermometer between the chest and the legs. It should be 165°F | 75°C (the breast reading should be 160°F (70°C). After being removed from the oven, the turkey will continue to cook for a few minutes, so it’s best to cook it about 5 minutes before reaching the recommended temperature Take it out. Meat thermometer, pierce the breast with a knife. The turkey sauce should be clear, not pink. Turkey sauce recipe | cafedelites.com Let it rest Once your turkey is cooked, transfer to a marble cutting board or plate.
Cover it with aluminum foil to keep it warm and let it rest for 15-30 minutes, depending on the size of the turkey (the bigger it is, the longer it needs to rest). -Pair with stylish turkey sauce for Thanksgiving dinner. You can make all the food fresh before putting it on the table, or make it later, and reheat it when the dinner is ready! A slice of turkey with homemade sauce. Use a metal spatula to scrape off any pieces of meat stuck to the bottom of the baking pan. Melt the butter in a small saucepan. Add flour to make a batter.
Slowly pour the fat in the frying pan. If it is not enough, you can add some chicken broth. Season with salt and pepper (only when needed) and add Worcestershire sauce, herbs or other seasonings to your liking. We like to make turkey sauce before making it. Eat, but you can make it in advance. Heat just before dinner and add a little more broth if needed. Try these! Slow-cooked turkey with crispy skin One-pot roasted turkey with juicy herbs and potato sauce Roasted turkey with crispy beer leg show making roasted turkey-watch video