Looking for more delicious inspiration? Here are the perfect side dishes to pair with your holiday turkey. Holiday Guide. Michelle Rabin. Michelle is a Toronto-based food stylist and recipe developer. Spoon stuffing if using loosely into neck and body cavities. Skewer neck skin of turkey to back. Tuck the ends of the drumsticks under the band of skin across the tail. If there is no band of skin, tie the drumsticks securely to the tail.
Twist wing tips under the back. Place turkey, breast side up, on a rack in a shallow roasting pan. Brush with oil. If desired, insert a meat thermometer into the center of an inside thigh muscle. The thermometer should not touch bone. Cover turkey loosely with foil.
Remove foil; cut band of skin or string between drumsticks so thighs cook evenly. The juices should run clear and drumsticks should move easily in their sockets. Remove turkey from oven. Cover with water and add a peeled onion, carrot, celery stick, bay leaf and a glass of red wine.
Simmer for 40 mins, then strain for the perfect stock to use for deglazing your turkey roasting tin — it will help make a really rich gravy. Removing the wishbone from a raw turkey makes it easier to carve later, giving you neater slices.
Pull back the neck skin until the wishbone is located. Using a small, sharp knife, cut through the flesh under the contour of the bone on both sides just deep enough to free it. Ease it out, cutting it free at the tips.
For accurate timing, always weigh your turkey after it has been stuffed. The latest advice from the British Turkey information service is that, if the turkey is over 4kg, calculate 20 mins per 1kg, plus 90 mins. If the bird is under 4kg, calculate 20 mins per 1kg, plus 70 mins. If not, put it back in the oven for another 20 mins, then test again.
Turkey is available all year round, but whole birds are at their best in December. Of those five sources, the last four are perhaps more likely to be able to tell you the most about the turkey, such as where it came from and how it was reared. Traceability like that will give you assurance that the turkey has been humanely treated while alive; the higher the standard of welfare by which a turkey was reared, the better the quality of the meat.
Read more about turkey farming at Red Tractor. As they are allowed to mature slowly, their flesh is firm and flavourful; however, because they have had lots of exercise during their lives, they may be less plump than indoor-reared birds. Fortunately, roast turkey leftovers are one of the best parts of cooking a turkey. You can make all sorts of other dishes with leftover turkey roast, including apple and cheddar quesadillas , turkey and vegetable stir-fries, or turkey Caesar salads.
Nutrition Main Dishes Turkey Recipes. How to Cook a 9-Lb. Janet Renee has over a decade of experience as a registered dietitian. Renee attended the University of California, Berkeley and holds an M. Siddhi Camila Lama is an independent science, travel, and gastronomy writer.
She is a certified personal trainer and nutrition coach with a Master of Science in Organ, Tissue, and Cellular Transplantation and a Ph. Cooking a turkey breast can be tricky, especially if it weighs a lot. Video of the Day. Roasting a 9-Pound Turkey Breast.
0コメント