Content

• To step
• Part 1 of 4: Preparing the turkey
• Part 2 of 4: Filling and salting
• Part 3 of 4: Roasting and basting
• Part 4 of 4: Rest and carve the turkey
• Tips

Preparing a turkey, large or small, is much easier than you may think. Most importantly, start with a turkey that has been properly prepared, then take steps to make sure the poultry doesn't dry out during cooking. Read on to learn how to pick, season, and grill a turkey in the oven.

To step

Part 1 of 4: Preparing the turkey

1. Choose a turkey. A turkey is an item worth spending a little more money on if you can. Long-frozen, display-window, or preservative-treated turkeys are nowhere near as tasty (and more difficult to prepare) as fresh, untreated turkeys. When choosing a turkey, keep the following in mind:
   • See if you can get a fresh turkey from the butcher instead of the supermarket. Butchers often have fresher meat.
   • Find an unsalted turkey. This otherwise gives the turkey meat an artificial flavor.
   • Choose a turkey that is large enough for the number of people you are preparing the meal for. A small 12-14 pound turkey will be able to feed about 10 people, a medium one 15-17 pound is enough for about 16 people and a large 18-21 pound turkey is enough for 20 or more people.
2. Defrost the turkey, If necessary. If you happen to have selected a frozen turkey for Christmas, it is very important to let it thaw completely well in advance before cooking the poultry. The turkey should be thawed in its original packaging in a deep drawer at the bottom of the refrigerator. Open the package to allow it to reach room temperature several hours before preparing it.
3. Empty the turkey's chest cavity. Remove the intestines from the inside. These often come in a separate pouch that can be easily removed (although some people save it for soup and other recipes). You may also find a neck in the hollow; keep it or dispose of the neck.
4. Rinse the turkey under running water. Then pat the meat dry with a clean cloth or kitchen paper. It is important that the turkey is dry before you put it in the oven; When wet, the turkey will start to steam and the skin will not turn brown and crispy.

Part 2 of 4: Filling and salting

1. Stuff the turkey. Make a filling of your choice - or a dressing - and spoon it into the turkey's empty chest cavity. Fill the chest cavity completely, then fold the loose sheet over the cavity to seal it.
   • Some cooks believe that stuffing a turkey removes moisture from the meat during cooking, causing the turkey to dry out. There is no need to stuff the turkey if you prefer not to.
2. Salt the turkey, if desired. Brining or salting is a very simple and inexpensive way to season the bird by smearing it with a salt solution that also contains herbs, spices, fruits and vegetables. This way of salting allows the marinade to penetrate deep into the meat, which basically means that it dries out less quickly during grilling, resulting in meat that is a lot juicier.
   • Cooks disagree on the necessity of brining a turkey. If you like the taste of salted turkey meat then you can try it. If you prefer not to eat too much salt, the turkey will still taste delicious.
   • If you've bought a Kosher turkey, absolutely skip the brining. Kosher turkeys are treated with salt at the factory, so there is no need to brine them again.

Part 3 of 4: Roasting and basting

1. Preheat the oven to 450 degrees.
2. Cover a roasting pan with aluminum foil. Use two sheets of heavy aluminum foil. You lay one sheet lengthwise and the other one widthwise. Make sure the sheets are large enough to wrap over and around the entire turkey, creating a loosely closed tent for cooking. This will keep the moisture from escaping and keep the turkey from burning or drying out.
3. Weigh the turkey to determine how long cooking time will be. Average cooking time is 20 minutes per pound (of a whole) turkey, including the filling.
4. Place the turkey breast-side up in a roasting pan.
5. Season the turkey to taste. Everyone has their own taste when it comes to turkey. Here are a few ideas for seasoning the turkey:
   • If you haven't salted the turkey, you can rub the outside with salt and pepper. This step is not necessary if your turkey is in brine.
   • Rub the turkey with butter or olive oil for a richer flavor and dark brown skin.
   • Rub the turkey with ground herbs and spices, such as sage and rosemary.
   • Put garlic cloves in the turkey cavity.
6. Wrap the foil around the turkey and place it all in the oven.
7. Lower the temperature of the oven (to 180 degrees).
8. Baste the turkey every 30 minutes. Open the oven, carefully unfold the foil, and use a brush or spoon to apply the meat juices collected in the roasting pan to the turkey.
9. Crunch the skin. During the last 30 minutes of cooking, remove the foil from the breast and thighs. The skin turns brown and crispy.
10. Check to see if the turkey is cooked. When the estimated cooking time is complete (depending on the weight of the turkey), use a meat thermometer to check if the turkey is ready. Place the thermometer in the thigh.The turkey is done when the temperature has reached 75 degrees Celsius.

Part 4 of 4: Rest and carve the turkey

1. Let the turkey rest for a while. Tilt the pan so that the juices collect on one side. Lift the turkey with the foil out of the pan and place it on a large cutting board. Wrap the foil back like a tent around the turkey and let the poultry rest for 30 minutes. This will keep the turkey moist and tender.
   • While the turkey is resting, use the meat juices to make a gravy.
   • Once you've stuffed the turkey, use a spoon to remove the stuffing from the turkey and place it on a platter.
2. Slice the turkey when it has finished resting. Cut turkey in the same way as chicken. Using a sharp knife, cut the flesh off the legs, chest and wings. Place the white and dark meat separately on a tray.
   • Don't forget to remove the wishbone (collarbone) so you can make a wish!
   • Leftover turkey meat is delicious in cockatoo soup, turkey sandwiches, and turkey casserole.

Tips

• Deep-frying a turkey is another great way to prepare this meat.