Roasted Turkey

This year (09) for Thanksgiving I cooked a 20 pound turkey, here is how I did it.

I thawed the turkey for four days in the fridge- I thawed it for this long because in the past I have only done three days and it has still been frozen. I hate sticking my hand into a frozen bird:)
I rinsed the bird and patted it dry with a paper towel.
I separated the skin on the breast from the meat so I could rub herbs under the skin as well as on the top of the skin.

There are the herbs I used:

  • 2 Tbsp fresh rosemary (dry will also work)  If they are dry then smash them a little with a mortar and pestle or give them a zap in your cleaned out coffee bean grinder.
  • Zest of 1 lemon or 2 Tbsp of dried lemon peel.
  • 1 Tsp fresh black pepper.
  • 3/4 Tsp sea salt (I used celtic sea salt).

Mix the herbs together and let sit until you are ready to use them; this can be done a day or two before hand as well.

Once your herbs have been spread onto your turkey and you have stuffed it then you can put it in the oven at 325 breast side up.

After about two hours I like to flip my bird over to breast side down and then I cook it uncovered for another 30 minutes.

After the 30 minutes has passed I cover the turkey lightly with foil and continue to cook.

Once I am ready to start basting I flip the turkey back to breast side up and start my basting.  The turkey should be almost done at this point.

Here is the glaze I basted my turkey with.

  • 3 cups of 100% pomegranate juice.
  • 1 cup of chicken broth.
  • 1/2 cup of low sugar strawberry jam.
  • 4 Tbsp of honey.

In a small sauce pan combine the ingredients and bring to a simmer over medium-high heat.  Once simmering bring your heat down to medium and simmer until the mixture has reduced by half.  Remove from heat and let rest to allow for thickening.  This is also another part of your turkey preparation that can be done ahead of time.  I made mine 1 day before I made my turkey.

Baste your turkey with your yummy glaze and add what glaze you have left to the drippings for gravy.

Once your turkey has reached the desired temperature  remove it from the oven and let is rest before carving.  While the turkey is resting you can make your gravy from the drippings in the pan.

Here is how I make gravy:

  • Either cook your gravy in the roasting pan or transfer to another pan keeping your pan at medium heat.
  • If you have cooked your giblets and would like to add those this would be the time to do it.  Dice the giblets up small before adding to your gravy you can also add the stock from the giblets to the gravy.
  • Add corn starch to thicken the gravy but only use a little at a time.  You can also make a rue by combining milk or evaporated milk and flour.  Again if you make a rue you still have to add it to the gravy slowly as your gravy may thicken up too fast if your don’t.
  • I added a little white wine this year to the gravy as it was cooking.
  • Add salt and pepper to taste.
  • You must stir your gravy constantly with a fork or a whisk, this prevents it from becoming lumpy and helps it to thicken up.
  • When your gravy is at your desired thickness you are done:)

There you have it!  May your turkey roasting be a success!

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1 Comment (+add yours?)

  1. Trackback: From Thanksgiving to Advent « Clan Grant

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