Eeeekkk, we are t-minus 3-minus days from Thanksgiving! I cannot wait to sit down with the people I care most about it, and stuff my face with delicious food. I mean how does that not sound amazing, am I right?! And everything is centered around the hopefully moist and cooked to perfection Thanksgiving Turkey. Hopefully being the key word here.
I don’t know about you, but I’ve experienced some turkey fails in my day. There is quite a bit that can go wrong. Last year, my brother and sister-in-law started a grease fire preparing our bird. In their defense, they bought the biggest turkey they could find, it literally took up their entire oven. Amazingly enough, they were able to save it (and there house), and it was one of the best turkey’s ever.
Do you know what can’t be saved though? An overcooked dry as a bone turkey. There is nothing worse. Today we’re going to talk about how to avoid this. Follow our tips and tricks below and we are confident you will win in the kitchen this upcoming Holiday.
The first tip is a safety tip; you want to make sure your turkey has enough breathing room in whatever pan you’re using, you don’t want any chance of spillage to avoid a fire. This next trick is probably the most important in my opinion, but it may turn some people off. You have got to lather your whole bird in mayonnaise. I know it sounds gross, but you have to keep the juices in somehow, and the fat from the mayo does the best job. Most of it burns off in the oven anyways. Lastly, don’t overcook it HA! Sounds simple, but it’s not. Chances are if you are on turkey duty, there are a lot of people counting on you to bring your a-game. Never trust the way your turkey looks, only the internal temperature. 165 degrees is the sweet spot, no less and no more.
Follow these steps and you are destined to have the juiciest bird in town. We hope these few tips and tricks help you feel more confident in preparing the perfect turkey this year. I know I had a lot of questions when preparing my first turkey, so do not hesitate to reach out with any questions you may have. Let the Thanksgiving planning commence!
Quote of the Day: “The undertaking of a new action brings new strength.” – Richard L. Evans
Prep Time | 15 minutes |
Servings |
servings
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- 1 whole turkey
- mayonnaise
- 4 celery stocks
- 1 whole onion
- 1 lb potatoes
- salt, pepper, and Penzey’s mural of flavor spice.
- rosemary sprigs
Ingredients
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- Preheat oven to 325 degrees.
- Remove all giblets and neck from the cavity.
- Rinse under cold water inside and out, pat dry and set aside.
- Quarter potatoes, small dice celery stocks, and small dice onion.
- Generously rub mayonnaise over the entire Turkey, inside and out.
- Generously season Turkey with salt, pepper, and Penzey's mural of flavor spice
- Stuff bird with as much of the celery, potatoes, sprigs of rosemary, onion that can fit, and place in a deep large baking pan (as pictured).
- Add remaining potatoes, onions, and celery to pan.
- Place in oven, and bake 20 minutes per pound or until internal temperature reaches 165 degrees.
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