Chef Carmen’s Tried & True Turkey Cooking How-to

To brine or not to brine? Deep fry? Turduckin? The myriad ways to prepare a Thanksgiving turkey range from subtle deviations from the standard roast bird to the more adventurous (i.e. a deboned chicken stuffed into a deboned duck stuffed into a deboned turkey!). Chef Carmen from our Provender, however, keeps it classic with a butter and herb-seasoned turkey.

 

 

 

Chef Carmen’s Turkey Cooking Instructions:

 

  • Whether you’re preparing a fresh or defrosted bird, be sure to rinse the turkey well and pat dry before seasoning and dressing.
  • Preheat oven to 450 ºF. Place turkey into a roasting pan with the breast up and tie legs together.
  • Season the turkey using melted butter and your choice of herbs—be sure to get the butter and seasoning under the skin but be careful not to tear it!
  • Cook for approximately 20 minutes, until light browning occurs, then reduce oven temperature to 350 ºF for remaining cooking time. Cooking time is weight-based: plan for approximately 12-14 minutes per lb. of turkey.
  • Baste every 15-20 minutes and rotate the pan every half hour.
  • Bake until inner temperature is 165 ºF at the thickest point. For a true temperature, insert meat thermometer into the thigh and push into the densest part of the breast.
  • Don’t forget to check the stuffing (if using)! It should also be 165 ºF.
  • Once at temperature, remove from oven. Let turkey rest for 20 minutes before slicing. Reserve the pan drippings to make your gravy!

Join our email list for Sales, Classes and Store News!

Written by