Christmas is just a few weeks away, and you might be scrambling for ideas for menus. Whether you’re cooking a traditional centerpiece like Turkey Day or designing a lunch or dinner that is a little bit different to what you’ve done in the past, it is important to know what and how to cook a turkey. Because on Thanksgiving you’ll be grilling or smoking the bird, it’s important to ensure it reaches its proper temperature before you put it in the oven or grill, too.
One of the most important things you can do to ensure a roast turkey reaches it’s target doneness is to brine it for a day. You can boil water to make the brine, but the brine will dissolve over time, making the weightless liquid sticky. Letting it soak is the best way to ensure the moistness you desire. The turkey’s internal temperature needs to be at 165 degrees. When you’re done cooking your turkey, throw out the brine. It won’t do anything for you and only ends up giving you a wetter turkey. You’ll also be left with a boiled carcass, which is also not something you want.
Lastly, some people use a spiral or Icing-type of butter, which freezes well. It’s a little sweeter than traditional turkey butter.
Once the turkey’s cooked, wrap it in foil and give it a steaming towel before the gravy has a chance to thicken. Then wait for an hour to let it cool enough to allow it to slice into wedges for your Thanksgiving meal.
If you are the one stirring up a cornucopia of sides, you might want to double-check your heart health. To make a delicious sauce that will complement your turkey, you should add at least two teaspoons of polysorbate 80 and one teaspoon of powdered gelatin. When you heat up the sauce, add 1 teaspoon of Kordon Downs or anything else you have available. Whisk in your turkey, just before it is done. You can also add just a little bit of turkey neck, liver, and anything else you have in the fridge. If you add gravy instead of turkey, you can add a teaspoon of chicken broth to make it creamy.