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So it'sĀ Thanksgiving this weekend and you might be cooking a turkey, or two.......

3/31/2015

7 Comments

 
     Fall is here and so is Thanksgiving, another great holiday where the turkey fly's into our lives again.  For many of us the turkey will not fly back into our lives until Christmas.  This week Jay Eatz is going to explore not one but two ways to cook that perfect turkey for this weekend's holiday.
Two cooked turkey's on the stove top
butter and herbs for the turkey
     My inspiration for both of these birds came from Ina Garten of the Food Network show Barefoot Contessa.  First we will check out the bird to the right.  Ina calls this her perfect roast turkey recipe and I will admit that if yours turns out like mine Ina knows what's up.  Here is what you will need.

  • 1 Turkey (fresh or thawed)
  • 1 lemon zested and juiced 
  • 1 Tsp chopped fresh thyme
  • 1/4 lb of butter
  • 1 bunch of fresh thyme
  • 1 whole lemon, halved
  • 1 Spanish onion, quartered  
  • 1 head of garlic halved
  • Salt and Pepper

     Pre-heat the oven to 450.  Melt the butter in a saucepan.  Add the lemon zest, lemon juice and tablespoon of fresh thyme to the butter, stir and remove from heat.  Remove the giblets and neck from the turkey's cavities (some time the giblet bag will be in the neck cavity of the bird so check there too).  Rinse the turkey in cold water.  Salt and pepper the inside of the turkey's cavity.  Stuff the bird with the bunch of fresh thyme, lemon halves, garlic halves and onion quarters.  Brush the outside of the turkey with the butter mixture and season with salt and pepper.

prepping the turkey for the oven
prepping the turkey
     Place the turkey in the oven, uncovered, for 25 minutes.  Then remove turkey, cover and put back into the oven at 325.  Turkey cooking time varies completely by weight and oven temperature which also completely varies oven to oven.  An 8 lb turkey will take approximately 3 hours whereas 25 lb turkey will be closer to 5 hours.  It is best to cook the turkey until the internal temperature is a minimum of 185 degrees (taken from the thickest part of the breast or thigh) according to the government of Canada's safe poultry recommendations.  IMPORTANT for moist turkey is to baste the bird.  I recommend to start basting the turkey about half way through the cooking time and to repeat every 20-25 minutes until finished cooking.

     Now for turkey number two.  Follow the same cooking instructions as listed above.

  • 1/4 lb butter
  • 1 bunch fresh thyme
  • sage
  • 1 Spanish onion, quartered
  • 1 lemon, halved
  • Salt and Pepper 

      This second turkey is prepared very similarly to turkey number 1.  Rinse the turkey with cold water and remove the neck and giblets.  Season the breast cavity generously with salt and pepper.  Stuff the cavity with fresh thyme, onion and lemon.  Cut butter into thin square slices.  Separate turkey breast skin carefully to create a pocket between the breast and the skin for the sliced butter to slide into.  Finally coat the outer surface of the turkey generously with sage and lightly season with salt and pepper.  
     Normally you wouldn't be cooking two turkeys at the same time but this guy did.  It can present a few challenges.  First it is hard to fit two turkeys into a residential oven.  Second there may be some variations in each turkeys cooking time.
two turkey's just going in the oven
      Challenges aside, try not to get distracted too much while cooking your bird(s) and remember to baste consistently during the last half of the cooking time.  Check your temperature to ensure the turkey(s) is/are cooked through.
taking the temperature of the turkey
     In 3 to 5 hours (varying in time due to oven temp and turkey size) you should have a perfect turkey(s).
two cooked turkeys
     Remove turkey(s) from the pan and let rest for 20 to 25 minutes.  Save the juices in the bottom of the pan(s) to make gravy with.  Carve your turkey(s) and enjoy.
carved turkey presented on a serving tray
     Happy Thanksgiving from Jay Eatz.......
7 Comments
Lesley Knights
4/1/2015 07:46:59 am

Yum. Happy Easter Jay Eatz!

Reply
Belinda
4/1/2015 03:37:35 pm

Im going to try the first turkey recipe...thanks!

Reply
Jay Eatz
4/2/2015 10:09:56 am

Good luck Belinda, remember to baste frequently and it will turn out perfect.

Ashley link
4/3/2015 06:16:49 pm

Yum, both turkeys look great! Have a happy Easter!

Reply
Nicole Johnson
10/6/2015 04:48:24 pm

Awesome! Was anticipating this post with excitement.
Do you ever brine your poultry Jay?

Reply
Jay Eatz
10/6/2015 06:08:52 pm

I have yet to try that Nicole, I saw Chuck Hughes do it on his x-mas special Chuck-mas. I have wanted to try his take on it, one day. Here is the link to his recipe http://www.cookingchanneltv.com/recipes/chuck-hughes/roasted-turkey-with-turkey-meatballs.html
There is a video too but I couldn't find it. You should try it and write a guest post? :)

Reply
Rhonda link
10/28/2015 10:32:53 am

Stopping by from Sunday's Best linkup. Thanks for the tips on how to cook these lovely birds. Would you do a post or video on how to cook the gravy. I would love to learn and I'm sure many others would to. Hope to see more posts from you.

Reply



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