How to Roast a Turkey
Roasted Turkey is one of the favorite food items on Christmas Eve, and is preferred by many families as centerpiece on Christmas Dinner Table. So, while serving a roasted Turkey it is important to get it correctly roasted, since the taste of it lies on the process in which it is being roasted.
Roasting a Turkey:
First: on getting the Turkey you should first remove its giblets, in the body cavity, and then place it on a plate. Put the Turkey containing dish on the coolest part of the refrigerator. The weight of the Turkey should be well known, since this helps in calculating the cooking time.
The night before take it out of the fridge so that it is adjusted with it room temperature, before being roasted. It is good if you can get a fresh Turkey, if not then allow the frozen Turkey to be completely defrosted before it is cooked.
Second: the next important step is the stuffing of Turkey. You can stuff the Turkey with a stuffing of your choice. The quantity required for stuffing will the same as that of the Turkey. Two-third of the stuffing must be place between the flesh and the skin in the neck end. And then the rest of the stuffing must be placed inside the body cavity. An important thing to be noted, the Turkey must be properly deforested before being stuffed. It is so required because if the deforestation does not takes place properly then the heat will not reach evenly to every part of the Turkey, making it remain uncooked. Only if the Turkey and the stuffing are in room temperature, the preparation will perfect. It is also necessary to spread butter all over the bird.
Third: put bacon rashers on the breast of the Turkey, then apply freshly milled black pepper and salt to taste.
Forth: two large foil sheets are required to place the Turkey and wrap it loosely. The Turkey parcel must be firmly tied, and put inside a pre-heated oven in 220 degree C, for 40 minutes. This blast is required to allow the heat to go into the Turkey and its stuffing. Then you must reduce the temperature to 170 degree C for 3 and a half hour.
Fifth: after this you must remove the Turkey from the oven and uncover it. The uncovered Turkey must then be cooked for 40 minutes at 200 degree C. The browning of the beacon on the bird’s breast is an indication to allow the final browning of the breast.
Sixth: the final cooking for 40 minutes is suppose to give you a completely roasted Turkey. Thrust a thick part of the leg with a skewer, on pressing the skewer check if the juice is clear without any pink trace in it. If there is no such trace then your Turkey is completely prepared, but if there are pink traces the dish requires a little more cooking. Before you can serve the Turkey you need to keep it wrapped up loosely in a foil for about 40 minutes, the normal room temperature would be perfect.