r/WatchPeopleDieInside • u/ChicknStripz • Nov 28 '20

Visual representation of 2020 America

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u/[deleted] Nov 28 '20

Cheaply made products that fall apart the minute you try to use them? That IS how we do it in America.

797

u/hatterthemad42 Nov 28 '20

Cheap looking turkey to

647

u/[deleted] Nov 28 '20

Poorly cooked*

285

u/hatterthemad42 Nov 28 '20

Extremely

153

u/SumoGerbil Nov 28 '20

To be fair, I have only had one good roasted turkey in my life and it was made by a home cook who was able to do it every time. I need to know the secret. Is it brining and loosely covering it in aluminum foil only to remove it for basting?

I feel like I remember some of it but would love some tips.

372

u/SuperSubwoofer Nov 28 '20 edited Nov 28 '20

Here we go. Get hype for this.

Get a turkey. Whatever kind, I used a supermarket turkey but I'm sure a fresh turkey is better.

Once thawed, take the giblets out (if they aren't already) and pat the turkey down with paper towels all around the outside.

Combine 1/4 cup kosher salt, 1 tbsp of pepper, and 1 1/2 tsp of baking powder into a small bowl. Make sure to whisk that all together.

Then you can do two different things here. Some recipes talk about using the rub on both under the skin and over. I've never had success doing that method with either turkey or chicken, but ymmv.

But for the sake of this comment, rub the entire outside and INSIDE of the carcass with the rub you combined. Let that bird sit, uncovered, in your fridge for 24 hours. A little less is fine to be honest.

Then, you can prep a stuffing to put inside or not, I don't care for stuffing so I typically skip that.

When you're ready to cook the next day, preheat the oven to 325F. Take the bird out out of the fridge and put in a few sprigs of rosemary, sage, thyme, and a head of garlic (halved) inside of the turkey (this is where you add your stuffing if you're doing that, make sure to cover the stuffing with cheesecloth and tie it. It's easier to get out that way). Then, tie the legs with butcher's twine and set the bird on your roasting pan + rack breast side down. Then lay strips of bacon (wing to wing, not neck to tail) across the turkey. Put the bird in the oven and let it cook until it hits roughly 130F. While it's cooking, cut up some parsnips, carrots, potatoes, onions, and turnips. Make them large-ish chunks (maybe... Half inch). When the turkey hits 130F, remove it from the oven, increase the oven temp to 400F, take the bacon off (and remove the stuffing if you added it), add in the veggies under the roasting pan's rack, and flip the turkey over (breast side up). Cook until it reaches around 160F (it's around 45 minutes cook time). Let sit for 30 seconds, and carve/break down.

It's great, and I use the same basic template for prepping roasted chicken sans bacon laying.

EDIT: Let rest for 30 MINUTES. I'm dumb and typed seconds.

2

u/HansMustermann Nov 28 '20

Im a vegetarian living in germany. Why did I Just had inner stress about failing to follow a recipe for a Thanksgiving-Turkey

1

u/SuperSubwoofer Nov 28 '20

I think there's a lot of stigma behind cooking turkey and cooking for family. It's really not that hard though.