Cooking a turkey, large or small, is a lot easier than you might think. The important thing is to know how to prepare it properly and make sure that the meat does not dry out as it cooks. Choose the turkey that suits your needs, season it to taste, stuff the inner cavity (if you wish) and bake it in the oven until it is soft and succulent on the inside and golden on the outside.
Steps
Part 1 of 4: Choosing and Preparing the Turkey
Step 1. Select a good quality turkey
It is worth investing in a quality product if you can afford it. If the turkey has been treated with preservatives or has been in the freezer or on display for a long time, the taste and freshness of the meat will suffer. Remember this when it is time to choose it.
- If possible, buy turkey from the butcher rather than buying it packaged at the supermarket, because the meat sold at the butcher tends to be fresher.
- Turkeys raised outdoors are more expensive - but also tastier - than those raised indoors.
- Turkeys that have been treated with brine can be very moist and salty. The fact that the meat is moist can be an advantage, but the flavor can be slightly artificial.
- Salt is also added to turkeys prepared following the rules of kosher cooking, so the meat will have a less natural taste than the others.
Step 2. Choose a turkey that is the right size for your needs
Count the number of diners and calculate about half a kilo of meat per person. In practical terms, with a small turkey weighing around 5-6 kg you can satiate up to 14 people, with a medium turkey weighing around 7-8 kg you can serve up to 17 people, while a large turkey weighing 8-10 kg can satisfy up to 21 diners.
If you want some leftover meat to use in later meals, buy a turkey that is larger than your actual needs
Step 3. Let the turkey defrost if needed
If you bought it frozen, it is essential to take it out of the freezer beforehand and allow it to thaw completely before cooking. The safest way is to put it in the lower part of the refrigerator without removing it from its original packaging. It takes 24 hours for every 2 kg of weight to defrost properly.
- To defrost the turkey faster, place it still packaged in the sink and submerge it in cold water. In this case it will take about 30 minutes for every 450 g of weight. For hygiene reasons you will need to change the water every half hour and cook the turkey as soon as it is defrosted.
- If you only have a very short time, you can try taking the turkey out of the package and defrosting it using the microwave's defrost function (if it fits). Place it on a large microwave-safe dish and calculate about 6 minutes for every 450g of weight.
Did you know that?
Cooking a still frozen turkey safely is possible, but it will take 50% of the time longer.
Step 4. If necessary, empty the turkey cavity of entrails
Before cooking, remove the internal organs from the bird's abdominal cavity. They could be contained in a bag and you can decide whether to use them in the filling or keep them to prepare for example a soup or if you prefer to throw them away. The cavity could also contain the turkey's neck; also in this case you can choose to use it, keep it or throw it away.
The butcher may have stowed the entrails inside the abdominal cavity or under a flap of skin on the front of the bird
Step 5. Rinse the turkey with cold water only if the meat has been treated with brine for flavor
In this case, quickly rinse the abdominal cavity with cold running water to remove the excess brine. Place the pan next to the sink so you don't have to carry dripping meat from one side of the kitchen to the other. Dab the bird with absorbent paper to dry the skin so that it becomes golden and crisp in the oven.
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Note:
even experts recommend not rinsing the turkey before cooking unless it has been treated with brine. Rinsing the meat is not necessary and can also cause the spread of bacteria on the kitchen surfaces.
- Wash the sink with warm, soapy water before and after rinsing the turkey, and spread some kitchen paper over the surrounding surfaces to protect them from germs.
Part 2 of 4: Stuff and Flavor the Turkey
Step 1. Soak the turkey in brine if desired
You can flavor the meat with a brine prepared with water, salt, spices and herbs. This process serves to make the meat tastier and more succulent and to prevent it from drying out during cooking. If desired, place the turkey in a large pot and completely submerge it with the brine, then leave it to marinate in the refrigerator for 12-24 hours before cooking.
- Before cooking the turkey you will need to rinse it from the brine and pat it dry with kitchen paper.
- Chefs have conflicting opinions about the need to marinate turkey in brine. If you want the meat to be very tasty, it may be the right choice for you; if you prefer to avoid taking too much salt, skip this step.
- Skip the step if the turkey has been treated with brine by the butcher or if it has been prepared following the rules of kosher cooking, otherwise the meat will be excessively salty.
- Prepare a simple brine by dissolving 250 g of sea salt in 4 liters of hot water, then customize it to taste, for example with bay leaves, peppercorns, cloves, allspice or lemon zest.
Step 2. Prepare the stuffing for the turkey.
You can prepare it from scratch and customize it to your taste or buy it ready-made to save time. Make sure you prepare or purchase the quantity you need based on the size of the bird.
As a general rule, about 150-200 g of stuffing will be needed for every 500 g of meat
Step 3. Stuff the turkey (optional)
Let the filling cool so you can handle it without burning yourself and fill the neck cavity without pressing too much. Fold the surrounding skin so that it holds the filling and, if necessary, secure it with a metal skewer. Take a spoon and fill the abdominal cavity with the rest of the filling without pressing too much, finally tie the legs with the kitchen string.
Alternatively, you can cook the stuffing separately instead of using it to stuff the turkey
Suggestion:
stuffing the turkey is optional; some chefs prefer to avoid this because they believe that otherwise the meat cooks more slowly and unevenly.
Step 4. Massage the meat with olive oil and flavor it with spices to taste
Once the filling is added (or when it's ready to be cooked separately), massage the turkey's skin with extra virgin olive oil or melted clarified butter to help retain moisture. If you wish, sprinkle it with salt and pepper as well to flavor it.
- Do not add salt if the turkey has already been seasoned with brine.
- You can try using other flavors, such as garlic powder, sage, or rosemary.
- For guaranteed success you can sprinkle the turkey with sage butter.
Part 3 of 4: Cook the Turkey
Step 1. Turn on the oven to 165 ° C and let it heat up
Cooking the turkey at a low, even temperature ensures that the meat is tender and flavorful. The pan should be placed in the lowest part of the oven to leave ample space for the turkey.
Some chefs recommend starting cooking at 220 ° C and reducing the temperature after half an hour. This method allows you to speed up cooking by about 30-90 minutes, but it is essential to remember to reduce the heat of the oven in the second phase
Step 2. Prepare the aluminum foil you will coat the turkey with
Use 2 sheets and place them on the baking sheet, one horizontally and one vertically. You will need to use them to wrap the turkey completely, so make sure they are long enough. The foil cover will trap the moisture released from the meat during cooking and prevent the skin from burning.
Some chefs recommend placing the foil covering only 2/3 of the way through cooking, to give the skin time to become crunchy without running the risk of burning it
Step 3. Determine cooking time based on the weight of the turkey
Calculate 20 minutes for every 450 g of weight if the turkey is not stuffed. If you added the filling, add 15 minutes to the total cooking time.
Safety Precautions:
even calculating the cooking time based on the weight of the turkey it is necessary to check that the meat is cooked before serving it. Make sure it is safe to eat using a meat thermometer, stick it into the meat and the filling, and check that both have reached a temperature of 74 ° C before serving the turkey.
Step 4. Place the turkey in the center of the pan and place it in the oven
When the oven is hot, transfer the turkey to the baking sheet and cover it with aluminum foil. If possible, bake it with its legs facing the back of the oven, where the temperature is higher, as they cook more slowly than the breast.
The meat will release a lot of liquid during cooking, especially if it has been marinated in brine. If you haven't used the brine and are concerned that it will be dry, you can pour half a liter of broth into the bottom of the pan to keep it moist
Step 5. Flush the meat with its own liquids every 30 minutes
Open the oven, carefully uncover the turkey and sprinkle it with the meat juices or broth from the bottom of the pan using a spoon or pipette for meats and roasts. This step helps to make the turkey skin uniformly golden.
If the quantity of juice is insufficient, you can pour some broth on the bottom of the pan
Step 6. Remove the foil cover during the last 30-45 minutes of cooking
Uncover the turkey breast and thighs so the skin can turn golden and crunchy.
- Leave the thighs and the ends of the wings covered to prevent them from burning.
- If you notice that the skin is darkening too quickly in some places, try turning the pan to help distribute the heat more evenly.
Step 7. Make sure the meat is cooked using a meat thermometer
When the cooking time is up, check that the meat is actually cooked using a meat thermometer. Insert it into one of the thighs and check that the meat has reached a temperature of 74 ° C.
- The turkey may be ready sooner than expected, so start checking the temperature when half the cooking time has passed.
- If, after the cooking time has elapsed, the meat has not yet reached the required temperature, set the timer for another 20 minutes and then check again.
- Don't forget to check the temperature of the filling as well.
Part 4 of 4: Serve the Turkey
Step 1. Once ready, let the turkey rest for 30 minutes
Tilt the pan so the juices accumulate on one side, then lift the turkey and transfer it to a large cutting board, without removing the foil covering the thighs and wings. Cover the rest of the turkey with paper and let it rest for 30 minutes. During this time, the juices will redistribute inside the meat, making it tender and succulent.
- While the meat rests, make gravy using its juices.
- If the turkey is stuffed, remove the stuffing from the abdominal cavity with a spoon and transfer it to a serving dish.
Step 2. Cut the turkey after letting it rest
The technique is the same as the one you use to cut the chicken: take a sharp knife, remove the legs, thighs and wings, then slice the breast. Keep the different parts separate and serve them on a serving plate.
- Do not forget to bring the so-called "bone of desire" to the table, as per American tradition, to have the opportunity to make a wish.
- If you tied the turkey legs with string, remove it before you start cutting the meat.
Step 3. Store leftovers in the refrigerator or freezer
You can use them to make a sandwich or to enrich a soup or stew. You can store leftover meat in the refrigerator for 2-3 days or in the freezer for up to 3 months.
Transfer the leftover meat to an airtight container. If you intend to freeze it, you can use a food bag
Suggestion:
heat only the portion of meat you intend to eat, as repeatedly heating it risks drying out and losing flavor.
