This recipe is for a 10 to 14 pound turkey.
1. If frozen wait 5 hours/lb in refrigerator
(once thawed)
2. Remove giblets and the neck (found inside the chest cavity).
3. prepare brining solution of 1cup salt to 1 gallon of water and soak turkey for 4 hours or overnight
(after brining)
4. rinse turkey and dry off
5. preheat the oven to350 deg F
5. Prepare stuffing items (quantity doesn't really matter)
a. 2 chopped medium sweet onions
b. 2 chopped carrots
c. 2 chopped cellary ribs
d. melt 3 tablespoons butter
e. 2 tablespoons dried thyme
6. combine half of above ingredients and mix till evenly distributed
7. place vegetables from previous step inside the turkey
8. place rest of vegetables inside turkey bag
9. Mix rest of butter and thyme together and rub on turkey
10. add 1TBSP flour to bag and shake
11. poor one cup of water into the turkey bag
12. place turkey in turkey bag
13. Cut six 1/2 inch holes in the bag to vent steam
14. before sealing place thermometer into turkey and snake the cord out the bag opening and seal it as best as possible to prevent moisture from leaving
15. place turkey bag in disposable aluminum foil roasting pan and place in pan in the oven
times for cooking in an oven bag
| 8 to 12 pounds |
12 to 14 pounds
| 14 to 18 pounds | 18 to 20 pounds | 20 to 24 pounds | 24 to 30 pounds |
1½ to 2 ¼ hours
| 2¼ to 2¾ hours | 2¾ to 3½ hours | 3½ to 4 hours | 4 to 4½ hours | 4½ to 5 hours |
16. When turkey reaches 165 F pull turkey out and cut turkey bag across the top to provide access to the breast of the turkey.
17. check the temperature in a number of places. All should read higher than 165 deg F.
18. place back in oven
19. baste top of turkey with juice every 10 minutes until golden brown (shouldn't be more than 30 minutes ish)
18. pull out turkey and let it sit for 10 minutes covered with aluminum foil and cloth (in that order)
19. carve turkey The deepest part of the thigh should read between 170°F to 175°F.
Carving (a quick synopsis)
Place the turkey breast side up on a carving board.
Cut the skin between the thigh and the body of the turkey. Cut in while using a fork to peel the leg away from the body.
Cut through the joint to remove the thigh and drumstick. Place the leg flat on a cutting board. Separate the thigh from the drumstick by cutting through the joint. Cut the meat off the sides of the thigh bone. Cut the meat off the drumstick. Repeat for the other leg.
Remove the wings by pulling them away from the body and thrusting a knife through the joint to sever. Once all the limbs have been removed, cut through the skin along the keel bone.
Angle the blade out a little and cut down along the bone to remove the breast. Do the same to the other side.
Cut the breast meat against the grain into thin slices.Arrange however you like and serve with those accompaniments that are traditional to your family
1. Put the turkey on a work surface. Using a boning or chef's knife, cut from the neck end to the tail end of the breast parallel to the breastbone. Continue cutting, keeping the knife against the breastbone. Then angle the knife, running it alongside the thin rib cage to free the meat.
2. Slice the breast meat crosswise against the grain using a Granton slicer or a chef's knife. Transfer meat to a warmed platter.
3. Pull the leg away from the carcass as you slice down the side of the thigh to expose the joint. Cut around the joint to free the whole leg. Repeat with the other leg. Remove the other side of the breast and slice according to Step 2.
4. Find the joint between the leg and thigh bone and separate them with the knife. Slice the thigh meat parallel to the thigh bone and transfer the meat to the platter. Repeat with other leg and thigh.
5. Trim the meat off the legs , if desired, by slicing lengthwise down the bone to free the meat. Cut around the wings to free them from the carcass. Save the carcass for making st
Read More http://www.bonappetit.com/tipstools/tips/2011/11/how-to-carve-a-turkey#ixzz1ekxQiLwk
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