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The secret to cooking perfect turkey

Le secret d'une cuisson parfaite de la dinde
imagesPRePARATION :   30 min Cooking :  5 hours

IngrEdients

  • Turkey
  • 15 ml (2 tbsp) salt
  • 15 ml (2 tbsp) pepper
  • 1 or 2 onions chopped
  • 2 or 3 cloves garlic, crushed (optional)
  • Butter
  • 375 ml (1 1/2 cup water or chiken broth

PrEparation

  1. Clean your turkey in cold water.
  2. Preheat oven to 400˚F ( 204˚C)
  3. Season the Cavity:
    • 1 tbsp salt
    • 1 tbsp pepper
    • 1 or 2 onions chopped
    • 2 or 3 cloves garlic, crushed (optional)
  4. Season the skin:
    • Brush with melted butter
    • Add 1½ cup water or chicken broth in the bottom of the pan.
    • Sprinkle salt and pepper on the chest.
  5. Roast in  400°F ( 204˚C)  for the first hour and reduce oven at 350°F  (176˚C ) for the remaining time. Basting  the turkey occasionally with the pan juice.
  6. Turkey is cooked when the meat thermometer reads 170˚F (77˚C) for an unstuffed turkey, or 180˚F (82˚C) for a stuffed turkey.

    Attention: If you roasting pan lid is not airtight, verify that the liquid doesn’t evaporate while baking.

NOTES AND ADVICE

TOTAL COOKING TIME ACCORDING TO WEIGHT

Weight     

Hours

8 to 10 lbs

3 1/4 to 3 1/2

10 to 12 lbs 

3 1/2 to 3 3/4

12 to 16 lbs 

3 1/4 to 4

16 to 20 lbs 

4 to 5

 

Tip: If you debone your turkey before serving, cook it breast side facing the bottom of the pan. This will allow the meat to be more juicy.