Roast turkey Easter dinner at DAJAX's Famed Shack for a 1000 mile double clutching gear jamming 15 speed dinner
Roast Turkey is very easy people , grab a frozen turkey slap it in your refrigerator for 3 to 4 days to slowly defrost, NEVER put a turkey on the counter to thaw the outside will go bad before the inside thaws . You can place a almost thawed turkey in a clean kitchen sink filled with cold water and let it sit a bit to finish the defrosting then drain
Then you clean the turkey , open the inside takeout the neck and the innards package reaching into the turkey pulling bits out that you can grab and rinse it out well and drain well Then boil the neck and innards when you cook the turkey to add the broth to the gravy . Put the neck and innards in the refrigerator in a covered bowl if roasting the turkey the next day if you make home made gravy as I do or just boil them and pitch them out in the trash .
Dry the turkey well with paper towels and rub the outside with olive or veggie oil salt and pepper the inside and outside a bit and place in a oven roasting rack in roasting pan or on the cheap sit it in a throw away big turkey roasting aluminum pan Its good to do this the night before so you can get the big bird into the oven early .Place a carrot a half stalk of celery and a half onion in the inside of the turkey I don't roast turkeys with stuffing inside it makes it greasy if you do be careful to mix up the stuffing right before baking as it can go bad if it sits , and don't pack it in tight stuffed turkey's take much longer to roast so adjust the cooking time and check it as follows
Roast the unstuffed turkey at 325 with aluminum foil on the breast and wing tips for around 20 minutes per pound longer for stuffed turkeys until the leg joint pulls away easily from the rest of the bird and juices in that joint area are clear , you can cut into that joint area and if you see pink or red back into the oven a while with a probe thermometer or turkey thermometer you stick in the bird it should be at least 165F in the thickest part of the breast or inside the thigh meat not hitting bone I roast mine till at least 170 I want my poultry done! The breast of a turkey will dry out often as the dark meat takes longer to cook till done ,I just bake them till good and done on the dark meat no pink seen and done all the way through.
Turkey cooking times
US Govt USDA guide to cooking turkeys safely
USDA guide to cooking Thanksgiving Turkey give um a shout out tell um DAJAX needs a job writing their instructions , they or anyone can steal and copy or sell my info here as its not copyrighted ..Its FREE ALL FREE ! LOL
Cut the turkey up any way you want , you can make the full dinner or a simple dinner with a few items or you can just roast a turkey not eating it then, just to cut up later and devour that week in sandwiches ramen soup and a favorite hot turkey sandwiches or Turkey Tetrazzini made with some shredded white cheddar , lots of good eating from a turkey especially when there on sale on the cheap I keep a whole cooked turkey in my refrigerator wrapped with aluminum foil and plastic wrap snacking on it for three days then its pitched into the trash unless I make Turkey soup from it which I learned from a older African American lady whom made awesome home made soups
Your Pal DAJAX The Old School Southern cook Who pays no attention to "pop up turkey thermometers" as only a general guide your getting close to done and checks himself to make sure their done Cornbread stuffing oyster stuffing sausage stuffing DAJAX has done um all and likes simple herb sage savory stuffing the best with celery and onions sautéed in it .
Stovetop Savory Herb stuffing is great cheap and fast and even greater with crumbled cooked Jimmy Dean Sage sausage in it with the celery and onions but its a real salt lick too and greasy as all stuffing's are and that's Stovetops Savory Herb stuffing that's on my plate sans the sausage !
FXU Trolls instructions for my recipes here : "Open can heat" lol its posted in this thread