Roasting a turkeyis one of those things that seems really hard, but isn’t actually that bad.
Basically, it’s like roasting an oversized chicken.
Let’s say, though, that you’ve neverroasted a chickeneither.
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At least, this was my particular predicament the first time I hosted Thanksgiving dinner.
One said to me, “If you’ve roasted a chicken before, you’ll be fine.”
Immediately, I started to panic, because I’d never roasted a chicken before!
How was I supposed to successfully make a turkey if I hadn’t even done that?
In the end, my bird turned out OK.
If you buy a frozen turkey, it’s obviously going to need time to defrost.
Weening says that if you’re short on time, there is a way to speed up the process.
Though not essential, she also recommends using a roasting rack.
I’ve been usingthis super simple recipefrom the Barefoot Contessa since the start.
In fact, recipes that call for more salt than spices typically result in crispier skin overall.
This will zap any moisture that might remain.
Then, Siegler says you should let it sit at room temperature for 30 minutes before roasting.
I used to run and hide when my dad would pull the gizzards out of the turkey on Thanksgiving.
Now I relish the activity.
I love using those extra bits of bird because I get a kick from that feeling ofnot wasting anything.
Not to mention, they add a ton of flavor to my feast.
I also like to cut up the bits of liver and actually add them to my stuffing.
The other secret to ensuring your bird turns out browned?
Butter and olive oil are the two most commonly used when it comes to roasting turkey.
But nothing gives something that buttery flavor quite like butter.
Then, stuff the cavity with aromatics like citrus, herbs, garlic, and onions.
These ingredients will guarantee your turkey is flavorful throughout.
Do all of this just before you put your bird in the oven.
The larger your bird, the more time it will need.
Instead, Siegler says you should rely on a meat thermometer.
Check on your bird every 30 minutes after the original three hours have passed.
Stick your thermometer into the thickest part of the thigh (but don’t touch the bone!).
When it reaches 165 degrees, it’s ready to eat.
When your turkey first comes out of the oven, it will be way too hot to handle.
Force the leg away from the turkey and cut through the joint to separate the leg completely.
If you need some visual guidance, check out this video.
You may need to watch it a few times (I know I did).
According to Siegler, you should carve the turkey in the kitchen away from your guests.
“This makes it easier on you and also on your guests,” she explains.
And carving takes time.
Do it in the kitchen before you bring it out to the table.
They’ll make the whole look beautiful.
Even if it’s just OK, your guests will be none the wiser.
