Cooking the Perfect Turkey
The Kitchen Project | Cooking the perfect turkey | Thanksgiving | Brining | Roasting techniques

	Roasting the Turkey
	One of the problems with roasting a whole turkey is that the breast gets done before the thigh. Not only that but the thigh and leg can get away with being overcooked a bit but the breast turns to a dry sawdust texture. This doesn't seem fair. The Best way to roast a turkey in my experience and according to many experts is to roast it breast side down for the first few hours. The juices baste the breast and keep it moist. Flip it over and finish it breast side up to get a nice browned finish. Prepare a Roasting pan making a cradle with heavy duty foil. Rinse the turkey after brining. The larger the turkey the lower the temperature that you should roast it. Now is a good time to invest in a meat thermometer if you don't have one. For 11 lb. birds roast at 375 degrees and for an 18 to 22 lb bird roast at about 300 degrees. Here I have flipped the turkey over, which I did by rotating it being careful to lift it slightly not to rip the skin. I am basting this turkey with 1/2 stick of butter melted with 1/2 cup of honey. I will baste this ever half hour until the turkey is done. Here the Turkey is done when the thermometer in the thigh is registering 165 degrees. I pull the turkey out when it is 160 degrees, and leave it on top of the stove, and keep the thermometer in the thigh. It will climb to 165 degrees all on its own with the residual heat. Let the turkey sit for 15 to 30 minutes before slicing. The Kitchen Project | Cooking the perfect turkey | Thanksgiving | Brining | Roasting techniques     Search for more recipes at the Kitchen Project   Web www.kitchenproject.com

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The Kitchen Project | Cooking the perfect turkey | Thanksgiving | Brining | Roasting techniques