Step-by-step instructions for prepping a turkey for roasting.
Try this technique with Herb-Roasted Turkey with Mushroom Gravy.
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[fusion_builder_column type=”2_3″ last=”yes” class=”” id=””]STEP 1: Gather the essentials: large, deep roasting pan with a wire rack; butcher’s twine or any cotton string; timer; and meat thermometer.[/fusion_builder_column]
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[fusion_builder_column type=”2_3″ last=”yes” class=”” id=””]STEP 2: Starting at the neck and working your way back, gently push your fingers under skin to loosen—but not totally detach—it from breast. Once you’ve seasoned the breast under the skin, gently pull skin back in place.[/fusion_builder_column]
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[fusion_builder_column type=”2_3″ last=”yes” class=”” id=””]STEP 3: Gently pull wing up and back, and tuck them under the body of the bird. This prevents the wing from burning.[/fusion_builder_column]
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[fusion_builder_column type=”2_3″ last=”yes” class=”” id=””]STEP 4: Tie ends of turkey legs together with butcher’s twine. This helps the legs cook evenly.[/fusion_builder_column]
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[fusion_builder_column type=”2_3″ last=”yes” class=”” id=””]STEP 5: To test for doneness, insert a meat thermometer into thickest portion of thigh. The turkey is done when thermometer registers 165°. Avoid the bone, as it will cause an inaccurate temperature reading.[/fusion_builder_column]
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[fusion_builder_column type=”2_3″ last=”yes” class=”” id=””]STEP 6: Pour the pan drippings into a glass measuring cup, and let stand for 10 to 15 minutes. The fat will rise to the top. Use a spoon to skim off most of fat, and use it to make the roux for gravy. Use the remaining drippings as the stock for gravy.[/fusion_builder_column][/fusion_builder_row][/fusion_builder_container]||
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