Friday, February 27, 2009
No More Dry Turkey Recipe
Turkey is the Main dish when it comes to thanksgiving. So you want it to be the best looking and the most tender, juiciest eye appealing dish on the table. People will never forget that juicy turkey. I take pleasure in preparing my turkey. I love turkey it's one of the healthiest meats to eat. To keep my turkey nice and moist I use my butter seasoning juice. Ok, here we go.
You will need:
First let your turkey defrosts all night. You can let it defrost in the fridge. Once it is defrosted, take it out of the wrapper and rinse thoroughly. Turn oven on 300 to 350 degrees. Unloop the legs from the skin and remove the heart, liver and etc pack from inside of the turkey. You will need a roasting pan for the turkey. Place the turkey in the pan and poke holes into the turkey. Poke holes all over the turkey, the legs, wings, breast and butt. If you're using an aluminum roasting pan, be careful not to poke a hole in it. It takes a turkey three and a half to four hours to cook. Depending on how much the turkey weighs.
The Butter Seasoning Juice
You need a stick and a half of butter. Melt butter in medium bowl in microwave or on the top of the stove in a small pot. If you are melting the butter on the stove make sure you turn the eye on the stove down to low heat. If you are melting the butter in the microwave. Use a microwaveable bowl with a top to melt it. It will not take the butter long to melt in the microwave, so put the microwave on 30 seconds.
Pour three tbsp of seasoning salt, tbsp of garlic powder, onion powder and a tsp of pepper into the butter and stir. Pour the seasoning all over the turkey while rubbing it. Rub it to make sure the butter juice gets all over the turkey and through the holes. This will keep the turkey moist and make it tender. Place the top of the roasting pan over the turkey and put it in the oven. If you have an aluminum pan that does not have a top use aluminum foil to cover the turkey. Cover it tight; fold the foil under the rim of the pan so that it does not come loose.
Every half an hour to forty minutes baste the turkey with the butter juice that it is cooking in. This keeps it from drying out. Keep basting until turkey is done, the turkey usually comes with a pop out timer that'll pop out to let you know when it's done. That's it you are finished and you can congratulate yourself on a job well done.
Posted by Lorna Darden