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Wednesday, November 25, 2009

Turkey Time


Don't screw up the bird.

You should bake it 15 minutes for each pound at 325° AND you want to cook a turkey as fast as you can to minimize juice loss so you should NOT stuff the bird...this slows the cooking time. Your turkey's done when an instant-read thermometer (not a pop-up) inserted near the thigh reads 165 degrees F.

So a 13lbs Turkey will take 3-3.25 hrs, let it rest for 20min before serving. I enjoy using a roasting bag with marinade poured in the bag, I normally use teriki flavor and stuff an onion, carrot, celery and apple into the bird, makes the gravy tasty. When making the gravy get a tall glass of hot water and mix 2-3 tbs of flour (so it looks like milk) to the juice's on the stove, keep stirring, when almost done add some leftover morning coffee to the gravy for flavor and rich color.

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