The other day I posted up some very helpful phone numbers and websites where you can get help should you need it on Thanksgiving Day, but what you really need to know is how to cook a turkey. Cooking a turkey isn’t very hard. In fact, I’ve watched my husband cook it every year since we were dating and it is really easy.
Here is the husband’s tried & true recipe for how to cook an amazing turkey. Keep in mind – in 20+ years of marriage I have yet to actually do this (I consider myself lucky), but this is what he does when he’s cooking one at home. I hope you enjoy his sketched instructions – I’ve been sharing this drawing for years now.
However, now that I have bragged that I’ve never HAD to cook a turkey, I’ll probably have to cook this year since his work schedule at the bakery is pretty crazed on Thanksgiving and Christmas.
From my family to yours – Happy Holidays!
HOW TO COOK A TURKEY
1 turkey
Olive oil
Butter or non-dairy margarine
Salt & pepper
Pre-heat oven to 350′
Rinse/dry turkey – inside & out
Rub down with butter or extra virgin olive oil – inside & out
Sprinkle with kosher salt and fresh cracked pepper – inside & out
Roast turkey on a rack in a roasting pan until juices run clean – meaning after the prescribed cooking time, you may pull legs from the bird and test by stabbing with a knife and watch the juices escape.
You can add aromatics to the pan during cooking to help flavor the bird: onions, celery, bay leaves & carrot (surround bird while cooking)
Cooking time: 20 minutes/lb.
12 lb. turkey = 4 hours
20 lb. turkey = 6+ hours
Gravy make from left over turkey stock/pan drippings: Mix roux (50% flour + 50% butter, melt butter & mix in flour) with turkey stock/drippings (1C drippings + 1 tbsp. roux = gravy)
How to Cook a Turkey
Ingredients
- 1 turkey
- Olive oil
- Butter or non-dairy margarine
- Salt & pepper
Instructions
- Pre-heat oven to 350'
- Rinse/dry turkey - inside & out
- Rub down with butter or extra virgin olive oil - inside & out
- Sprinkle with kosher salt and fresh cracked pepper - inside & out
- Roast turkey on a rack in a roasting pan until juices run clean - meaning after the prescribed cooking time, you may pull legs from the bird and test by stabbing with a knife and watch the juices escape.
- You can add aromatics to the pan during cooking to help flavor the bird: onions, celery, bay leaves & carrot (surround bird while cooking)
Notes
12 lb. turkey = 4 hours
20 lb. turkey = 6+ hours
Gravy make from left over turkey stock/pan drippings: Mix roux (50% flour + 50% butter, melt butter & mix in flour) with turkey stock/drippings (1C drippings + 1 tbsp. roux = gravy)