If it's your first time cooking, do not worry . Knowing the basic techniques is almost certainly that you serve your family and guests a delicious and juicy turkey ,
- It must be completely thawed
Consider a whole day of thawing in the refrigerator for every 2.5 kilos of turkey. So if they bought it frozen or have it already stored in the freezer take your precautions so that when you start cooking do not have the surprise that it is still frozen.
If it happens to them that it is still a bit frozen, they can completely immerse it in cold water for 30 minutes. Continue like this until it has thawed, changing the water every 30 minutes.
Clean very well
You have to remove the giblets and the neck. Clean the outside and inside with cold water and dry well. Let it stand for 1 hour at room temperature before baking so that it cooks more evenly.
Cover with juices
To give it more flavor it can be covered with the cooking juices and the chicken broth or wine every 30 to 45 minutes. This is going to make the breast juicier.
Turkey with juicy meat
So that the breast does not remain dry, separate the skin from the breast with care and embalm it with softened butter. Do not forget to season the whole turkey with salt and pepper to taste.
The oven should be at an approximate 185-195 ° C.
The cooking rule is 30 minutes for each kilo of turkey or until the internal temperature of the turkey (in the deepest part of the breast and on the thigh) is 75 ° C (165 ° F).
If you do not have a thermometer put the knife to the thigh and make a small incision, if juices are pink or red and the meat is still pink is that the turkey is not yet ready, so put it 15-20 minutes more and keep trying until it is ready.
Another tip is to put a knife in the deepest part, remove the knife and place it on the lips. If the knife is too hot that almost burns your lips it is ready.
You have to protect the skin, ideally it is golden brown so you have to remove the aluminum to let the skin brown. If it is still missing and the skin is already very golden, cover the skin of the breast with the cooking juices and cover it again with aluminum.
When it is ready, let it rest covered with aluminum for 30 minutes so that the juices stay inside and remain juicy.
For the gravy
To make the gravy you use the cooking liquids. The fat is removed and a roux (equal parts of butter and flour) or a mixture of cornstarch and water is made to thicken. Cook over medium high heat until it takes the desired consistency.