After the turkey has cooked fully, simply cut the twine with kitchen shears and discard it. Just take a few inches of kitchen twine, wrap it around the body of the bird, and tie the legs together, which will ensure even cooking. Patting the skin thoroughly with towels will absorb any excess moisture on the exterior of the bird, which will ensure that the skin gets extra crispy and golden brown as it cooks in the oven. Once the turkey has come to room temperature, dry with paper towels. A fridge-cold bird will not cook as evenly as a room-temperature bird. Leave the turkey out on the counter for an hour or so before roasting. Don't forget to replace the water every 30 minutes. The golden rule here is 30 minutes per pound of turkey. To thaw a turkey quickly, place your frozen turkey (still in its packaging) in a bucket and cover with cold tap water, weighing it down with a can or something to ensure that it's fully submerged. In that case, the water thawing method can save lives.or, at the very least, a lot of stress. The golden rule is about 24 hours of thawing for every 4 to 5 pounds.īut sometimes that doesn't happen! And sometimes it's Thanksgiving morning and your bird is still hard as a rock. Ideally you'd let this happen gradually, over the course of a few days before Thanksgiving (or whenever you're serving the turkey), in a 40☏ refrigerator. No brining, no hair dryer, no black magic. kitchenette), I've found that the best method is to just roast the darn thing. And who's to argue with its four-star rating and hundreds of reviews?įor me, after much soul searching (and many tests in my tiny N.Y.C. Excavated from the greatest culinary depths by Kristen Miglore, this very smart recipe won a turkey taste test over at the L.A. Our most popular turkey recipe is, after all, the "Judy Bird," a Genius recipe that lets you dry-brine (that is, apply kosher salt all over) a frozen bird while it's thawing. The latter means the entirety of the bird is salted through and through (no huge bucket of salmonella water to deal with). ![]() A turkey brine is like insurance the former produces meat that's wetter and a touch squishy-kind of like what you'd get from a deli counter (which isn't necessarily bad many prefer it). You may be a wet-briner or a dry-briner, and both certainly have their merits. That's like asking someone how they tie their shoes or take their coffee or boil their eggs.
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