There’s plenty to remember when roasting a Thanksgiving turkey (via thknwco)
As with most anything done in the kitchen, overweening is its own destroyer. Too much attention easily slinks into too little achievement.
In cold water, changed every half hour, with the turkey in its wrapping and breast side down, allow 30 minutes per pound. So, using this method, a 15-pound bird will take about 7 hours to thaw. Tie the leg ends together with kitchen twine or tuck them under the skin flap, then tuck the wings back and under the bird.
Some important don’ts: Don’t rely on the pop-up button that comes with many turkeys. It raises its head at about 180 degrees internal temperature, and from the breast meat no less. By then it’s too late. “Tender and moist”? No way. Some folks begin cooking the roast at 425 degrees for 30 minutes, then lower to 325 degrees. Some stay with 325 degrees throughout. I tried both methods and the results were identical.
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