Roast Turkey

Happy Fall y'all!!  Can you believe, it's already that time of year again?!!  I for one cannot...time flies.  It's one of my favorite times of the year, with the cooler temperatures, the changing colors of the trees, all the beautiful and fun decorations beginning to go up on display to help everyone get in the holiday spirit. Between all the McQuaid and the McCormick clans, we usually host a pretty big shindig for Thanksgiving, with all the fixings, and then some.  We have so many blessings to be grateful for.  One is most definitely being together for the holidays.  With so many of us scattered here and there these days we love to seize this opportunity to host a big feast and gather as many of us who are in town as possible.  And of course, we'll be rooting on the Cowboys, for their annual turkey day game.  Happy Holidays (and feasting) to you and your's! :)

Roast Turkey

23 lb Butterball Turkey

3 sticks of Butter, melted (1 full stick of butter equals 1/2 cup, or 8 tablespoons)

1/2 cup Extra Virgin Olive Oil 

If the turkey is frozen, thaw it either slowly in the refrigerator or in cold water. A turkey weighing 8 - 12 pounds will thaw in about 2 days in the refrigerator. A turkey weighing 20 - 24 pounds will thaw in about 5 days in the refrigerator. A whole turkey can be safely thawed in cold water. Leave the turkey in its original wrap, free from tears or holes. Place in cold water, allowing 30 minutes per pound for thawing, and change the water often.

Remove the package of giblets (gizzard, heart and neck), if present, from the neck cavity of the turkey, and discard. Rinse the cavity, or inside of the turkey, with cool water; pat dry with paper towels. Rub the cavity of turkey lightly with salt if desired, but do not salt the cavity if you will be stuffing the turkey.

Place the turkey, breast side up, on a rack in a shallow roasting pan. Brush with melted butter and olive oil. It's not necessary to add water or to cover the turkey. Insert ovenproof meat thermometer so tip is in thickest part of thigh and does not touch bone, (this is optional, we can tell the turkey's doneness without a thermometer). Follow the timetable on turkey packaging for approximate roasting time. Place a tent of aluminum foil loosely over the turkey when it begins to turn golden. When two-thirds done, cut the band or remove the skewer holding the drumsticks; this will allow the interior part of the thighs to cook through.

Roast until the thermometer reads 165°F (for a whole turkey) and drumsticks move easily when lifted or twisted. Thermometer inserted in center of stuffing should read 165°F. When the turkey is done, remove it from the oven and let it stand for 15 minutes for easiest carving. Keep turkey covered with aluminum foil so it will stay warm.

NOTES - We usually roast our turkey at 325 for 4 hours or so for a 12-14 pound turkey.  Or you can use the following timetable, roasting on 325 to 350 degrees for an unstuffed turkey.

10 to 12 lb 6 to 8 2 1/4 to 2 3/4 hours

12 to 14 lb 8 to 10 2 3/4 to 3 hours

15 to 18 lb 10 to 12 3 1/4 to 4 hours

18 to 20 lb 12 to 14 4 to 4 1/4 hours

20 to 22 lb 14 to 16 4 1/4 to 4 3/4 hours

23 to 24 lb 16 to 20 5 to 5 1/4 hours

Once the turkey starts turning a golden brown, place a tent of aluminum foil over to prevent it from drying out and baste it every 60 minutes (or more) and then re-covering it.

How Long to Thaw a Frozen Turkey:

Turkey Weight How Long to Thaw In the      How Long to Thaw In Cold 

                                    Fridge                                           Water

10 to 18 pounds 2 to 3½ days 5 to 9 hours

18 to 22 pounds 3½ to 4½ days 9 to 11 hours

22 to 24 pounds 4½ to 5 days 11 to 12 hours

24 to 29 pounds 5 to 6 days                                12 to 15 hours

It's extremely important to keep the whole turkey at a safe temperature throughout the thawing process to prevent bacterial growth that can lead to foodborne illness. That's why you never thaw a frozen turkey at room temperature on your kitchen counter, or in hot water.

On another note, I've read, a very old school method is you can lightly rub your turkey down with 1/4 cup of shortening to prevent it from drying out. That also apparently brings out and enhances the natural flavors for the turkey in addition to a great broth for making homemade gravy.  I've not tried this, but thought worthy of making note of it because I would like to try it sometime.

**Tips from All Recipes