Content

• Steps
• Method 1 of 4: Preparing the turkey
• Method 2 of 4: Stuffing and Salting
• Method 3 of 4: Oven Cooking (Drizzle)
• Method 4 of 4: Resting and Butchering
• Tips
• Warnings

Cooking a turkey regardless of its size is much easier than it might seem. The secret is to properly prepare the turkey for cooking, and then make sure it doesn't dry out while roasting. This article will show you how to choose a turkey, season it to your liking, and roast it in the oven.

Steps

Method 1 of 4: Preparing the turkey

1. 1 Choosing a turkey. You should not spare money on a turkey, if possible. A frozen turkey that has been on the counter for a long time or has been treated with preservatives will not be as tasty as fresh, unprocessed poultry. Keep this in mind when choosing your turkey:
   • Try buying fresh turkey directly from the butcher rather than at the grocery store. Butchers usually have fresh meat.
   • Find a turkey without salt (sometimes a saline solution is injected into the bird) that gives it an unnatural taste.
   • Choose a turkey that is large enough for the number of guests you are planning. A small turkey of 5-6 kilograms can feed about 10 people, an average turkey of 7-8 kilograms can feed up to 16 people, for a company of 20 or more guests it is better to take a large turkey of 9-10 kilograms.
2. 2 Defrost the turkey if necessary. If you happen to have frozen turkey, it is important that you defrost it completely well in advance. Without opening the package, place the turkey on the bottom shelf of the refrigerator in a deep dish. Remove from the refrigerator a few hours before cooking, open the packaging and bring to room temperature.
3. 3 Peel the guts from the turkey. Remove giblets; they can often be found inside a separate bag that can be easily thrown away (some people prefer to keep them for later on for other meals). Inside, you can also find a neck that can be thrown away or saved for future use, at your discretion.
4. 4 Rinse the turkey under running water. Then blot dry with a clean kitchen towel or napkins. It is important that the turkey is dry when you put it in the oven. If the poultry is damp, steam will form inside the oven and the skin will not brown or crispy.

Method 2 of 4: Stuffing and Salting

1. 1 Prepare the turkey filling. Prepare the filling to your liking and spoon into the turkey with a spoon. Fill the inside of the bird completely and cover the hole with the free edge of the skin to prevent the filling from falling out.
   • Some chefs believe the filling draws moisture out of the turkey and makes the poultry dry. Stuffing the turkey is optional if you don't want to.
2. 2 Treat the turkey with brine, if desired. Brush the turkey with a mixture of salt, aromatic herbs and spices, fruits and vegetables. Thanks to the saline solution, the liquid penetrates deeply into the tissues, as a result of which the turkey dries less during oven cooking and becomes juicy.
   • People have different attitudes towards salting turkey. It all depends on whether you like salted turkey meat or not, in any case it will turn out delicious.
   • If you purchased a kosher turkey, skip this step as kosher turkey is treated with salt before being sold.

Method 3 of 4: Oven Cooking (Drizzle)

1. 1 Preheat oven to 230 degrees.
2. 2 Cover the dish in which you will be roasting the turkey with foil. One layer long and one wide. There should be enough foil to wrap the turkey completely loosely on all sides, leaving some space inside. This will make the turkey juicy.
3. 3 Weigh the turkey to determine how long it has been in the oven. The average time is calculated 20 minutes for every half kilogram of weight, including the filling.
4. 4 Place the turkey in an oven dish, brisket side up.
5. 5 Sprinkle some spices over the turkey, if desired. Everyone has different taste preferences. Here are some ideas for turkey:
   • If you haven't treated the turkey with brine, you can sprinkle it with salt and pepper. Skip this step if you have salted your turkey beforehand.
   • Rub the turkey with butter or olive oil for a golden, crisp and rich flavor.
   • Rub the turkey with ground spices such as sage and rosemary.
   • Place the garlic cloves inside the turkey.
6. 6 Wrap the turkey in foil and place in the oven.
7. 7 Reduce the oven temperature to 180 degrees.
8. 8 Water the turkey every 30 minutes. Open the oven, carefully open the foil, and spoon the juice from the bottom of the dish and spoon over the turkey.
9. 9 Crispy crust. 30 minutes before cooking, remove the foil from the brisket and thighs. This will create a golden crisp finish.
10. 10 Check if the turkey is ready. When the estimated cooking time has elapsed (based on weight), use a food thermometer to check if the turkey is cooked. Insert the thermometer into your thigh. The turkey is ready when the temperature inside reaches 74 degrees.

Method 4 of 4: Resting and Butchering

1. 1 Rest the turkey. Tilt the poultry dish so that the juice flows to one end. Transfer the foil-covered turkey to a large cutting board. Wrap the turkey in foil and let it “rest” for half an hour. As a result, the turkey will be juicy and tender.
   • While the turkey is resting, prepare a sauce for it with the juice left over from the turkey.
   • If the turkey is stuffed, spoon out the filling with a spoon and place it on a plate.
2. 2 When the turkey is rested, slice it up. The turkey is butchered using the same technique as for butchering the chicken. Use a sharp knife to cut the meat off the legs, wings and breast. Place the white and dark meat separately on a plate.
   • Leftover turkey meat is perfect for soups, sandwiches and casseroles.

Tips

• Another great way to cook turkey is to deep-fry it.

Warnings

• Hot oil can burn - be careful.