Did you know that the process of cooking turkey, regardless of size, is actually not as difficult as moving mountains? The key is to prepare the turkey the right way, then take the necessary steps to ensure the turkey's texture doesn't dry out when cooked. After selecting the type of meat that suits your needs, immediately season it, fill it (if desired), and bake it in the oven until the meat is soft and brown in color.
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Part 1 of 4: Selecting and Preparing a Turkey
Step 1. Choose a good quality turkey
If you have sufficient funds, believe that turkey is one type of meat that is very worth buying! However, it's best to buy turkey that's fresh instead of frozen or preserved, especially since fresh turkey tastes much better. Consider the following information before buying a turkey:
- It's best to buy raw turkey at the market instead of the supermarket. Generally, the butchers in the market sell the meat in a much fresher condition.
- Free-range and pasture-raised turkeys will generally have a stronger flavor, though cost more, than cage-raised turkeys.
- Turkeys that are injected with flavorings usually contain water and various other spices. As a result, the texture is very moist and the taste is quite salty. Although turkey will have a more moist texture when cooked, understand that this method takes away much of its natural flavor.
- Turkey seasoned with kosher salt also has salt in it and has a built-in flavor.
Step 2. Choose a turkey of the size and weight that suits your needs
Before buying a turkey, think about the number of people who will be eating it. In general, you need to prepare about 450 grams of turkey or more for one person. In other words, a small turkey weighing 5-6 kg can be eaten by about 14 people; a medium-sized turkey weighing 6-7 kg can be eaten by about 17 people; and a large turkey weighing 8-9 kg can be eaten by about 21 people.
If you want to save enough turkey for later consumption, buy a turkey that is larger than the portion you need to serve
Step 3. Tenderize the turkey, if necessary
If the only thing available in your kitchen is frozen turkey, don't forget to take it out of the freezer ahead of time so that the turkey is really soft when cooked. The best way you can tenderize a turkey is to store it in the refrigerator overnight, wrapped. Allow about 24 hours for every 1.8 to 2.3 kg of turkey to soften completely before cooking.
- To speed up the process of tenderizing the turkey, try soaking the wrapped turkey in a sink filled with cold water. Generally, it takes about 30 minutes to tenderize 450 grams of turkey. However, for safety reasons, make sure the turkey marinade is changed every 30 minutes, and cook the turkey as soon as it softens in texture.
- If you're very limited in time, try thawing the turkey in the microwave without wrapping it, if it's a size that fits. Generally, it takes about 6 minutes to tenderize 450 grams of turkey.
Do you know?
Frozen turkey can also be cooked directly, you know. However, the time it takes is generally 50% longer than when you cook fresh turkey or turkey that has been tenderised.
Step 4. Remove turkey innards
Before roasting, first remove the innards contained in the body of the turkey. Generally, turkey viscera are shaped like small pouches that can be picked up and thrown away easily. If you want, you can also save the turkey offal for making soup or mixing with the filling. In addition to offal, turkey neck you can also discard or keep.
Turkey offal can be found in the main body cavity or under the skin that hangs from the head of the turkey
Step 5. Rinse the turkey under running tap water, only if the turkey has been previously soaked in brine
Before cooking or roasting a turkey soaked in brine, don't forget to rinse the cavity under running tap water to remove excess salt. Also, make sure you place the pan right next to the sink so that the turkey can be moved around easily without risking contaminating other areas of your kitchen. After that, lightly pat the surface to dry the turkey and make the skin crispier when roasting.
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Notes:
The United States Department of Agriculture does not recommend that you wash turkey before cooking it, unless the turkey has been pre-soaked in a brine solution. Be careful, washing turkey runs the risk of spreading germs to other areas of your kitchen!
- Clean the entire surface of the sink with warm, soapy water, before and after washing the turkey. If necessary, protect the area around the sink by covering it with kitchen paper.
Part 2 of 4: Stuffing and Seasoning Turkey
Step 1. Soak the turkey in a brine solution, if desired
Specifically, this method requires you to soak the turkey in a brine solution that has been mixed with various spices and aromatic herbs. This method, also known as “brining”, is effective in enhancing the flavor and moisture of the turkey, as well as preventing the turkey from drying out during roasting. To do this, all you have to do is put the turkey in a large covered saucepan and pour the seasoned brine over it. Then, refrigerate the turkey for 12-24 hours before roasting.
- After soaking in the brine solution, wash the turkey to remove excess salt and dry the surface well.
- The need to soak turkey in a brine solution is still a matter of debate among cooking experts. If you like turkey that tastes salty, give it a try. However, if you want to reduce your sodium intake, you should skip this stage.
- Do not apply this method to turkey that has been seasoned with kosher salt, given an injection of flavorings which is generally salt, or has even been soaked in a brine solution to make it less salty when cooked.
- A simple brine solution can be made by dissolving 250 grams of kosher salt in 4 liters of warm water. Then, you can add various herbs such as bay leaf or bay leaf, peppercorn, cloves, allspice seasoning, or lemon zest, to enrich the taste.
Step 2. Make turkey stuffing from a mix of favorite ingredients.
If you want, you can cook an instant turkey stuffing available in the market or make your own. Read the recipe carefully to make sure the amount of stuffing is appropriate for the size of your turkey.
In general, you will need to prepare about 150 grams of stuffing for a 450 gram turkey
Step 3. Stuff the turkey, if desired
Once the stuffing is cooked through and cool enough to touch, try stuffing it into the neck cavity of the turkey and then folding the skin hanging around it to seal the cavity. If you want, you can also "lock the turkey skin" by piercing it with a metal skewer. After that, put the remaining stuffing into the cavity of the turkey body, then tie the legs together with kitchen twine.
Another option is to roast the turkey stuffing in a separate pan
Tips:
Some cooks don't like stuffing turkeys because they think doing so will only make the turkey cook unevenly and increase the total roasting time. That's why you can skip this step if you don't want to.
Step 4. Coat the surface of the turkey with olive oil and your favorite seasonings
Once the turkey is stuffed (or not, if you prefer to cook the stuffing separately), coat the entire surface with olive oil or melted clear butter to trap the moisture inside. Then, season the turkey with a pinch of salt and pepper, if desired.
- Ignore the use of salt if the turkey has been soaked in brine, injected with salt, or seasoned with kosher salt.
- You can also get creative with other spice mixes, you know, such as rosemary, sage, or garlic powder.
- Want to make the turkey taste even more unique? Try brushing the surface with a delicious butter and sage mixture.
Part 3 of 4: Grilling and Marinating Turkeys
Step 1. Preheat the oven to 163°C
If it is roasted at a low and stable temperature, the texture and taste of the turkey will definitely taste more delicious when it is cooked. Then, place the pan on the bottom rack of the oven so that the turkey has enough room to cook evenly.
According to the recommendations of some cooking experts, it's best to start roasting the turkey at 218°C, then lower the temperature after half an hour. This approach is effective in shortening the baking time for 30-90 minutes, you know! However, make sure you don't forget to lower the oven temperature after half an hour so the turkey doesn't burn
Step 2. Line a baking sheet with aluminum foil
Prepare two sheets of aluminum foil that are quite thick. Use one sheet to line the pan vertically, then use the other sheet to line the pan horizontally. Make sure the aluminum foil is large enough to cover the entire turkey. This method is useful for trapping moisture in the turkey and preventing the surface from burning or browning too quickly.
According to the recommendations of some cooking experts, it's best to wrap the turkey in aluminum foil at 2/3 of the roasting time. This way, the turkey skin won't burn but will have enough time to get crispier
Step 3. Determine the roasting time based on the weight of the turkey
Generally, it takes about 20 minutes to roast a 450g turkey without the filling. However, if the turkey has stuffing, try adding 15 minutes to the total recommended roasting time.
Security Procedure:
While the roasting time can be estimated based on the weight and size of the turkey, it's still a good idea to manually check for doneness to make sure the turkey is completely safe to eat. In other words, stick to a kitchen thermometer to make sure the internal temperature of the turkey meat and stuffing has reached 74°C before eating it.
Step 4. Place the turkey on a baking sheet, then place it in the oven
Once the turkey is ready to roast and the oven's internal temperature is hot, immediately place the turkey on a baking sheet and wrap it in aluminum foil. If possible, position the turkey leg on the deepest side of the oven as that is the part that takes the longest to cook.
Most likely, the turkey will release a lot of liquid when roasting, especially if the turkey has been pre-soaked in a brine solution or given an injection of flavoring (usually salt). However, if the turkey doesn't go through either process, try increasing the humidity by pouring 500 ml of turkey stock into the bottom of the pan
Step 5. Coat the turkey with the liquid every 30 minutes
After 30 minutes, open the oven. Then, gently unfold the aluminum foil, and use a special brush or spoon to coat the surface of the turkey with any juices that have accumulated at the bottom of the pan. This process is effective in making the brown color on the surface of the turkey more evenly distributed.
If the turkey isn't producing enough liquid, try adding enough stock to the bottom of the pan
Step 6. Remove the aluminum foil covering the surface of the turkey in the last 45 minutes to give the skin a crispier texture
In the last 30-45 minutes, remove the aluminum foil covering the breast and upper thigh area of the turkey. This method is a must to make the turkey skin brown and crunchier when it's cooked!
- However, it is not necessary to remove the foil covering the baking sheet to prevent the turkey from burning.
- If some areas cook faster than others, turn the pan to evenly distribute the heat in the pan.
Step 7. Use a kitchen thermometer to check the turkey's doneness
When the recommended roasting time has expired, insert a kitchen thermometer into the inner thigh of the turkey to check for doneness. The turkey is cooked and ready to cut when the internal temperature reaches 74°C.
- Chances are, the turkey will cook sooner than you think. Therefore, start checking the internal temperature mid-baking.
- If the turkey is still not hot enough even after the roasting time is over, try roasting it for 20 minutes before checking again for doneness.
- Make sure you check the temperature of the turkey stuffing too!
Part 4 of 4: Resting and Slaughtering the Turkey
Step 1. Rest the cooked turkey for 30 minutes
Tilt the pan so that all the turkey juice collects on one side. Then, remove the turkey and aluminum foil from the pan and immediately place it on a cutting board. After that, transfer the aluminum foil to the surface of the turkey, and let the turkey rest for 30 minutes to ensure that the meat is soft and moist when eaten.
- While waiting for the turkey to finish resting, use the turkey juice to make the sauce.
- If you previously stuffed the turkey, use a spoon to transfer the turkey filling to a serving plate.
Step 2. Slice the turkey after resting
In fact, the technique of cutting turkey is no different from chopping chicken. In other words, use a very sharp knife to cut the lower thighs, upper thighs, and wings of the turkey. Then, also cut the chest. After that, arrange the white and red meat that has been cut in different areas or serving plates.
- Don't forget to break the wishbone or furcula on the turkey so you can make a wish afterwards!
- If the turkey leg is tied up, trim the threads before starting to cut the flesh.
Step 3. Place the leftover turkey in an airtight container, then store the container in the refrigerator or freezer
Leftover turkey is delicious in soups, sandwiches and casseroles. Most importantly, make sure the meat is put in a closed container, then stored in the refrigerator for 3-4 days or a maximum of 3 months in the freezer.
Make sure leftover turkey is stored in an airtight container. If you are going to freeze turkey, always store turkey in a plastic bag clip or a special container for storing food in the freezer
Tips:
When it will be consumed, simply warm the portion of turkey you want to eat. Be careful, constantly reheating the turkey will significantly reduce its moisture and flavor.
