Cooking a turkey
1. Properly thaw turkey.
a. Several days under refrigeration
b. Several hours under RUNNING cold water.
2. Pre heat over to highest temperature possible for the over (450 degrees – 550 degrees)
3. Set up roasting pan with foil covering the bottom to help with clean up.
4. Place rack in the pan.
5. Butterfly a loaf of ciabatta bread and place on either side of the rack with the crust towards the bottom of the pan.
6. Evenly place one stick of butter over the bread.
7. One the bread, place sprigs of fresh rosemary, thyme, bay leaves, and dill.
8. Set pan aside while preparing turkey.
9. Remove any of the “turkey parts” from the cavity of the turkey.
10. Carefully separate the skin from the breast (keeping the skin in tack) where you can place your hand between the skin and the breast meat.
11. Place small pieces of butter under the skin, as far up towards the neck as possible.
12. Evenly spray the turkey with cooking spray and well season with salt and pepper thoroughly.
13. Season the inside of the cavity with salt and pepper
14. Place sprigs of fresh rosemary, thyme, bay leaves, and dill in the cavity.
15. Cut and orange into four pieces and place in the cavity.
16. Placed the turkey, breast side on the bread (back up) in the roasting pan and place in the preheated oven.
17. Roast for 15 minutes to allow the back portion of the turkey to begin to brown.
18. After the 15 minutes, remove the turkey from the oven and REDUCE THE TEMPERATURE TO 350 DEGREES.
19. Turn the turkey over where the breast is on the top and the back is on the bread with the herbs.
20. Place strips of bacon over the turkey where the turkey is completely covered (2 ot 3 pounds of bacon depending on the size of the turkey).
21. Place a probe thermometer between the thickest part of the turkey between the leg and breast.
22. Place the turkey in the oven (350 degrees).
23. Cooking time is approximately 20 minutes per pound or when the thigh meat reaches an internal temperature of 165 degrees.
24. During the roasting, at intervals of approximately 45 minutes, with an injector, inject melted butter of chicken stock into all portions of the breast meat of the turkey.
25. When the turkey has reached the desired temperature, remove the turkey from the oven and carefully remove the bacon to prevent tearing the skin that might be stuck to the turkey.
26. Inject the breast meat with melted butter and/or chicken stock.
27. Place the turkey back into the oven to allow the skin on the breast to become a golden brown (approximately 15 minutes).
28. Remove the turkey from the oven and allow to rest (approximately 10 minutes).
29. Inject all parts of the turkey, especially the breast, with melted butter and/or chicken stock
30. Serve and enjoy!
Morning Buzz: Bacon Wrapped Turkey
Cooking a turkey