Wednesday, November 24, 2010

2010 turkey

20lb, 16-17min/lb, so 5.33 to 5.66 hours estimated cook time

one 20lb turkey
2 carrots, peeled and rough chopped
2 onions, peeled and rough chopped
2 celery stalks, rough chopped
1/2 stick softened butter (or leftover butter from last year)
10 cloves garlic, minced
2 tbsp rosemary, minced
2 tbsp chopped parsley
1 extra rosemary branch
1 lemon, split in 1/2
Kosher salt
  1. Mix softened butter, garlic, parsley, 2 tbs rosemary, and a pinch of kosher salt
  2. Preheat oven to 500F
  3. Get roasting pan with rack; spray rack with canola cooking spray (or wipe with canola or vegetable oil)
  4. Remove giblets (or giblet pack) from's there! If it's not in the body, check the neck cavity!
  5. Rinse turkey well, place on roasting rack breast side UP, pat inside dry with paper towels.
  6. Add vegetables and giblets to roasting pan
  7. Work skin loose with fingers
  8. Put 1/2 butter/garlic mixture under skin
  9. Stuff turkey with lemon, rosemary branch
  10. Truss legs and tuck under
  11. Pat skin VERY DRY
  12. Rub remaining butter/garlic mixture over skin.
  13. Season skin very liberally with salt
  14. Roast at 500F for 30 minutes
  15. Reduce heat to 350F
  16. Cook for remaining time, until thigh temp hits 161F (it's about 16-17min/lb).
  17. Remove and let rest at least 30 minutes before carving.
NOTE: in at 445pm; initial timer time 4 hrs.

Cook time: about 3 hours to get to 165F in thigh. Removed and let rest for 30 minutes.

Golden brown skin
Very well-seasoned; breast meat was infused, likely from high salt on skin
Breast was still moist
Thigh meat was nice, tiny bit of blood around thigh sockets, but otherwise fine.

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