Md. Riday Khan

· 21 Nov 2021

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How to cook a turkey?

Choose a turkey. Turkey is an item that costs a little more if you can. Long-frozen, display-windowed or preservative-treated turkeys are no longer as close to fresh, untreated turkeys as delicious (and more difficult to prepare).

Here are the things to keep in mind when choosing a turkey:
See if you can get a new turkey from the butcher instead of the supermarket. Butchers often have fresh meat.
Find an uninterrupted turkey. This otherwise gives the turkey meat an artificial flavor.
Choose enough turkey for the number you are preparing food for. A small 12-14 pound turkey will be able to feed about 10 people, a medium one 15-17 pounds for about 16 people and a large 18-21 pound turkey for 20 or more people is enough.
Defrost the turkey, if necessary. If you choose frozen turkey for Christmas, it is very important to let the chicken cool down completely before cooking. The turkey should be melted in the original packaging in a deep drawer at the bottom of the refrigerator. Allow reaching room temperature a few hours before the package is ready.

Empty the turkey chest cavity. Remove the intestines from the inside. These often come in a separate bag that can be easily removed (although some people save it for soups and other recipes). You can also get a neck in the hollow; Keep it or settle the neck.
Rinse the turkey under running water. Then dry the meat with a clean cloth or kitchen paper. The turkey must be dried before it can be placed in the oven; When wet, the turkey will start to evaporate and the skin will not turn brown and rough.
4 Part 2: Filling and Salting
Staff turkey. Make a filling of your choice - or a dressing and spoon it into the empty breast cavity of the turkey. Fill the chest cavity completely, then fold the loose sheet over the cavity to seal it.
Some cooks believe that a turkey fillet removes moisture from the meat during cooking, causing the turkey to dry out. You don't need to stuff turkey if you don't want to.
Turkey salt, if desired. Shaking or salinity is a very easy and cost-effective way to season the bird by smelling it with saline solution, it also contains herbs, spices, fruits, and vegetables. This method of salting allows marinades to penetrate deeper into the flesh, which means that it dries faster during grilling, resulting in meat that is juicier.
Cookies do not agree with the need to brighten a turkey. If you like the taste of salted turkey meat, you can try it. If you prefer not to eat too much salt, the turkey will still taste good.
If you buy a kosher turkey, avoid the brightness altogether. Kosher turkeys are treated with salt at the factory, so they do not need to be mixed again.
Part 3 of 4: Roasting and Wrapping
Preheat the oven to 450 degrees.
Cover a roasting pan with aluminum foil. Use two sheets of heavy aluminum foil. You place one sheet towards the length and the other towards the width. Make sure the sheets are large enough to wrap around and around the whole turkey, creating a loosely closed tent for cooking. This will protect the moisture from escaping and the turkey from burning or drying out.
Weigh the turkey to determine how many days to cook. Total cooking time with filling is 20 minutes per pound (whole) turkey.
Place the turkey next to the breast in a roasting pan.
Chicken turkey flavor. In the case of turkey, everyone has their own taste. Here are some ideas for turkey seasoning:
If you haven't salted the turkey, you can rub it outside with salt and pepper. This step is not necessary if you have turkey brine.
Rub the turkey with butter or olive oil for rich flavor and brown skin.
Rub the turkey with spices such as rosemary.
Place the garlic cloves in the turkey cavity.
Wrap the foil around the turkey and put it all in the oven.
Reduce oven temperature (up to 180 degrees).
Best of turkey every 30 minutes. Open the oven, carefully unwrap the foil, and use a brush or spoon to apply the meat juices collected in the roasting pan to the turkey.
Crank the skin. During the last 30 minutes of cooking, remove the foil from the breasts and thighs. The skin becomes brown and rough.
Check if the turkey is cooked. When the approximate cooking time is complete (depending on the weight of the turkey), use a meat thermometer to check if the turkey is ready. Place the thermometer on the thigh. When the temperature reaches 75 degrees Celsius, the turkey is cooked.
Part 4: Rest the turkey and carve it
Give the turkey rest. Tilt the pan in such a way that the juice is collected on one side. Lift the turkey out of the pan with foil and place it on a large cutting board. Wrap the tent-like foil around the turkey again and let the poultry rest for 30 minutes. This will keep the turkey moist and tender.
When the turkey rests, use the meat juices to make the gravy. Spend a little more money if you can. Long-frozen, display-windowed, or preservative-treated turkeys are no longer as close to fresh, untreated turkeys as delicious (and more difficult to prepare). Here are the things to keep in mind when choosing a turkey:
See if you can get a new turkey from the butcher instead of the supermarket. Butchers often have fresh meat.
Find an uninterrupted turkey. This otherwise gives the turkey meat an artificial flavor.
Choose enough turkey for the number you are preparing food for. A small 12-14 pound turkey will be able to feed about 10 people, a medium one 15-17 pounds for about 16 people, and a large 18-21 pound turkey for 20 or more people is enough.

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