How to Roast the Perfect Turkey ~ How To Roast A Turkey ~ Thanksgiving Basics ~ Noreen's Kitchen

This video is an updated version of one I did in 2011. We have not changed how we do things only updated for better video quality and viewing pleasure! Please enjoy! I hope your turkey comes out the best ever!

The most important part of your Thanksgiving celebration is usually the main course! Roasting a turkey can seem like a daunting task if you have never done it but I am here to share with you how I make the most beautiful and perfect roast turkey you will ever make! Simple, delicious and picture perfect!

The first place to start is with the bird itself! If you are going to be roasting a turkey for a large number of guests, your first instinct will be to purchase the largest turkey you can find. This may not actually be the best idea. The larger the bird, the tougher the bird. Remember they have to grow them so the bigger they are, the older they are. You may want to opt for a couple of smaller birds and roast them together, if your oven is large enough or get yourself a portable turkey roaster oven. They are available this time of year for under $30. This will help you make both at the same time. OR, you can ask someone else to pitch in and bring a cooked bird.

The rule of thumb for purchasing the right amount of meat is 1 pound of turkey per guest. Remember, this includes skin, bones and all the other stuff that comes packed inside your raw turkey. You will also want to be sure to accommodate any leftovers you might enjoy having after the dinner is all said and done. So be sure to take that into account.

If you are purchasing frozen turkey, thawing your turkey can be tricky, if you don't know what you are doing. You can refer to this easy chart I made up to help you with that task. Turkey takes a long time to thaw and you want to be sure to do it safely and properly. If you are purchasing fresh birds, be sure to communicate well with your butcher so you can pick up the bird close to the day you will cook it. Keep fresh and frozen birds in the refrigerator up until the time you are ready to cook them.

When you unwrap your bird, you will want to make sure to wash it well, inside and out as well as remove any "extras" that are included. If using frozen, you will often receive a small paper pouch that will include the turkey liver, heart, gizzards and/or giblets. However you say that. You will also have a turkey neck as well. I always cook the liver for my dogs and I do not use the other "innards". I place the turkey neck into a pot of water with some celery, onion, carrot and herbs to simmer into stock while the turkey roasts. This will be used to make gravy later.

I prepare my bird without stuffing. I put oranges, lemons, apples, celery, carrots and fresh herbs inside the bird. I rub the outside of the turkey with softened butter and sometimes lay fresh sage leaves under the skin of the breast for beauty and an infusion of herbaceous flavor. I put the turkey on a rack inside of a large roasting pan and put a bit of water in the bottom. Be sure to tuck the turkey wings under the turkey to stabilize the bird during the roasting time.

Set your oven to 450 degrees and roast your bird at this temperature for 30 to 45 minutes. Then reduce the temperature to 350 and continue to roast until a meat thermometer inserted in the thickest part of the thigh registers 160 degrees.

Remove the turkey from the oven and tent with aluminum foil and allow to rest for 30 minutes before carving and serving.

I hope that this gives you confidence to roast your own turkey to perfection this holiday season! I hope you try this and I hope you love it!

Happy Eating!

Get a printable version of this recipe on my website here:
http://bit.ly/1EXQjnw

Here are some of the items you have seen me use for Thanksgiving:

Foil Casserole Pans http://amzn.to/2zXWmBn
Foil Pan Lids http://amzn.to/2zGmzmP
Parchment Sheets http://amzn.to/2hBLtxk
Calphalon Turkey Roasting pan http://amzn.to/2jK2shN
Meat Thermometer http://amzn.to/2iCmc3p


Get my cookbooks here: http://bit.ly/1czqM5R

Business Inquiries can be sent to:
info@noreenskitchen.com

Check me out on social media!
Facebook: http://on.fb.me/12bdibt
Twitter: @noreenskitchen
Instagram: http://bit.ly/12bdqrp
Google + http://bit.ly/1o5GMYy

**MAILING ADDRESS***
Noreen's Kitchen
PO Box 14173
New Bern, NC 28561

Have a question for me? Send me an email:
info@noreenskitchen.com

Noreen's Kitchen Community Guidelines (The Rules)
http://bit.ly/2i7VocU

Any links to Amazon are, in many cases, affiliate links.

Produced by Noreen's Kitchen ©2008-2016 all rights reserved All embeds must live link to Noreen's Kitchen channel. No Editorial Excerpts without permission, Violators agree to pay $5,000 per second + $10 per view + all collections & lawyers fees.