Thanksgiving Turkey

Serves: to serve many

Prep Time: 20 Minutes

Cook Time: 4 Hours

Ready In: 4 hrs 20 mins

Ingredients

1 - free range fresh turkey

½ - lemon

  - salt

½ - onion

2 oz - butter

1 tablespoon - thyme

1 tablespoon - rosemary

½ bunch - parsley

2 - carrots

1 stick - celery

3 - 4 sprigs - fresh thyme

3 - 4 sprigs - fresh rosemary

Directions

  1. If you can, get a free range turkey - the taste is that much better. And try to go for fresh, not frozen. If you do buy frozen, thaw the bird completely before putting it in the oven. Thaw it in the fridge for a few days (up to four, depending on the size of your turkey).
  2. Remove the neck and giblets (heart, gizzard, liver). Use the heart and gizzard for making stock for the stuffing. The neck can be cooked along side the turkey or saved for turkey soup. Or all of the giblets can be used for making giblet gravy.
  3. Wash out the turkey with water. Pull out any remaining feather stubs in the turkey skin. Pat the turkey dry with paper towels. Lather the inside of the cavity with the juice of half a lemon. Take a small handful of salt and rub all over the inside of the turkey. Mix butter with thyme, salt and rosemary and push it under the skin to help flavour the meat. But don't overdo it - too much fat will just make the meat greasy.
  4. For flavour, place inside the turkey half a yellow onion, peeled and quartered, a bunch of parsley, a couple of carrots, and a chopped stick of celery (some tops and bottoms of celery will do fine). You will probably need to cap the body cavity with some aluminium foil so that the stuffing doesn't easily fall out.
  5. Close up the turkey cavity with either string (not nylon string!) or metal skewers. Make sure that the turkey's legs are tied together, held close to the body, and tie a string around the turkey body to hold the wings in close. The neck cavity can be stuffed with parsley and tied closed with thin skewers and string.
  6. I'm not a great believer in oven thermometers. I think that, once you give yourself time to understand the food and your oven, cooking is like riding a bike, and instinct will take over to guide you to the proper cooking times. However, a turkey can be such a humungous beast that maybe (just maybe) this is one of those times when an oven thermometer would come in useful. Me? I just use the chart below!!
  7. For a stuffed turkey, the roasting time may vary up to 30 minutes, depending upon the bird and the oven. (that's why I will forgive you if you use a meat thermometer to check the temperature of the dressing!). The centre of any meat-based dressing inside the bird (or even in a separate baking dish) must reach a temperature of 165ºF - 75º for food safety.
  8. For an unstuffed turkey, if you plan using a meat thermometer, place it in the thickest part of the thigh, taking care that it does not touch any bone. Roast the turkey until the meat thermometer reaches 180ºF - 85ºC
  9. Roasting times below are for a preheated moderate oven (Mk 3 - 325ºF - 170ºC).
    Approximate Roasting Times for Stuffed Turkey
    Turkey Weight
    Hours
    6 to 8lb - (2.7 to 3.6kg)3 to 3½ hours
    8 to 12lb - (3.6 to 5.4kg)3½ to 4½ hours
    12 to 16lb - (5.4 to 7.2kg)4½ to 5½ hours
    16 to 20lb - (7.2 to 9.0kg)5½ to 6 hours
    20 to 24lb - (9.0 to 10.8kg)6 to 6½ hours
    Approximate Roasting Times for Unstuffed Turkey
    Turkey Weight
    Hours
    6 to 8lb - (2.7 to 3.6kg)2½ to 3 hours
    8 to 12lb - (3.6 to 5.4kg)3 to 4 hours
    12 to 16lb - (5.4 to 7.2kg)4 to 5 hours
    16 to 20lb - (7.2 to 9.0kg)5 to 5½ hours
    20 to 24lb - (9.0 to 10.8kg)5½ to 6 hours
  10. Now, having said that those cooking times are fine at 325ºF - 170ºC, I like to start the turkey off for the first 30 minutes at Mk 6 - 400ºF - 200ºC with the breast upwards, so that I get a nice crispy skin without compromising tenderness. Place the turkey on a rack at the bottom the oven over a roasting pan big enough to catch all the drippings. Add several sprigs of fresh thyme and rosemary to the outside of the turkey. After 30 minutes, reduce the heat and turn the turkey over so the breast side is down, and finish cooking in this position. This is important because it keeps the breast meat moist and succulent.
  11. Basting the bird won't give you crispier skin. In fact, you'll get limp, soggy skin and it only marginally affects the flavor. But placing the turkey direct on a roasting rack allows air to circulate under the bird, crisping it all over.
  12. Let your bird rest after you take it out of the oven. A good 20 minute nap will let everything settle and keep the moisture where it belongs - in the meat. To absolutely guarantee that the breast will be moist, let the slices soak in the bird's juices for a few minutes after they've been cut. (This includes the fatty runoff from what you've rubbed over the surface or stuffed under the skin.)
  13. And finally, don't waste the juices in the bottom of the pan! Ladle off excess fat with a spoon and save for possible use later. Place the rest of the juices in a saucepan with a little white wine, a pinch of fresh thyme and rosemary, add a little cornstarch to thicken and you've got an amazing gravy.