Because Thanksgiving is only a week away, thousands of people are busily preparing for the big feast they plan to throw for their families. It doesn’t matter whether you’re a Thanksgiving veteran or if this is your first time crafting the feast, you can always learn better ways of cooking your turkey to make it moister and more delicious.
And today we’ve got just the thing to take your Thanksgiving kitchen skills to the next level. While it’s great to focus on the side dishes and desserts, that can be a distraction. We want to help you make your turkey the most delicious it can be because that’s what your guests are going to remember.
And with the tips and kitchen hacks we have for you below, we’ll get you ready to rumble with the best Thanksgiving Day turkey you can imagine. Let’s get started now!
Armed with the techniques we’re introducing below, you’ll be able to finish your turkey exactly the way you like it, while making it more flavorful and delicious.
Chef Thomas Joseph from Kitchen Conundrums walks you through the steps of cooking a turkey so it will be juicy and delicious. His secret is simple. You’ll need to flip the bird!
Making your upside-down roasted turkey isn’t hard at all. And that simple trick will make it cook better than your sister-in-law’s or your neighbor’s.
Here are the ingredients you’ll want to craft the perfect Thanksgiving turkey this holiday season:
-1 fresh turkey – approximately 18 lbs
-1 unsliced loaf of bread
-1 stick of unsalted butter
-2 tablespoons salt
-2 teaspoons black pepper
-Spice blend (optional)
Start by preheating your oven to 425 degrees. Take your loaf of bread, ideally from a local bakery, and cut off the top to level it. When you slice off the top hump, you’ll make it flat and perfect for a base.
Slice your loaf lengthwise. Make sure it is still connected via the middle seam. Flap it open and place it on the bottom of your roasting pan with the inside facing up. Now butter your bread loaf on the inside side facing up.
Now it is time to season your bird. Mix salt and pepper and sprinkle it all over and inside your Thanksgiving Day turkey.
TIP: If you want a different seasoning blend, do it now.
Fold the turkey’s neck skin under the body. Then rotate and tuck the tips of the wings so they rest under the bird’s breast.
Now tie the legs together with some butcher’s twine.
Then flip your bird. Place it on top of the bread. The top of the bird should be facing downwards. Season the underside of the turkey.
Legs first, place the turkey into the lowest lying rack in your oven. Cook for 45 minutes.
Remove the bird from the oven and lower the oven temperature to 350 degrees.
Insert a utensil into the bird cavity and flip the bird again. Turn the bird over, carefully, so it is breast side up.
Now roast your turkey again in the oven neck first and cook for another 90 minutes. Baste the bird every 15-20 minutes until the turkey is golden brown.
Remove the bird from the oven and check its internal temperature. If it is 165 degrees, it is done. Allow the bird to rest for 30 minutes before carving.
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