Six Steps to Great Turkey

Make a perfect bird every time with these six simple steps.

Equipment for the perfect turkey

Randy Mayor 
 

Step One

Gather all the necessary equipment: a roasting pan, roasting rack, remote-read digital thermometer, bulb baster, oven thermometer, kitchen twine, kitchen shears, and foil.

Trim excess fat.

Randy Mayor   

Step Two

Trim excess fat.

While a knife will work for trimming, kitchen shears are less slippery and easier to grip.

Tie legs together with kitchen twine for an attractive presentation. Lift wing tips up and over back; tuck under turkey.

Randy Mayor   

Step Three

Tie legs together with kitchen twine for an attractive presentation. Lift wing tips up and over back; tuck under turkey. 

Cover breast with foil to keep the white meat from cooking too fast. This will help you achieve moist, tender cuts.

Randy Mayor

Step Four

Cover breast with foil to keep the white meat from cooking too fast. This will help you achieve moist, tender cuts.

Check temperature in meaty part of thigh, making sure not to touch bone.

Randy Mayor

Step Five

Check temperature in meaty part of thigh, making sure not to touch bone. The turkey is ready when the thermometer registers 165°. 

Once you've presented the finished turkey to guests, remove and discard the skin to dramatically reduce fat intake.

Randy Mayor

Step Six

Once you've presented the finished turkey to guests, remove and discard the skin to dramatically reduce fat intake.

Printed from:
http://www.cookinglight.com/cooking-101/essential-ingredients/six-steps-great-turkey-00400000029504/