Want to cook up the Perfect Turkey for your Thanksgiving feast? You can do it! I tested this recipe myself. Because the turkey turns out amazingly delicious, juicy and tender, slices beautifully, barely shrinks in size and the vitamins and proteins are not harmed because of the low cooking temperature, I thought I would share it on my blog. The Perfect Turkey Recipe is from Emilie Barnes book, “The 15 Minute Organizer.”
Happy Thanksgiving to all my readers! I am thankful for you!
Perfect Turkey Recipe
- Preheat oven to 350 degrees. (note: cook uncovered)
- Wash thawed turkey well; remove neck and giblets.
- Dry turkey with paper towels, salt the cavity and stuff with dressing of your choice.
- Rub the outside of the turkey with pure olive oil. Stick a meat thermometer in the turkey.
- Place turkey breast-down in the roasting pan on a rack (this way the breast bastes itself, keeping the meat moist).
- Roast the uncovered turkey one hour at 350 degrees to destroy bacteria on the surface. Then adjust the heat to 180 or 200 degrees for any size turkey. The turkey can roast in the oven on this low temperature 15 to 30 hours before you eat it. A good rule for timing is to allow about one hour per pound of meat. (Emilie begins roasting a 22-pound turkey at 5 p.m. Thanksgiving Eve. It will be done the next day between 1 p.m. and 3 p.m.)
- Once the turkey is done, it will not overcook. You can leave it in an
additional three to six hours, and it will not dry out. It browns perfectly and you will get wonderful drippings for gravy.
Not only have you cooked the Perfect Thanksgiving Turkey, your house will smell oh so good! We plan to cook the Perfect Turkey for our Thanksgiving Feast!
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