How to Really Roast a Turkey Right

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By ke1to1
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life is what you make it

Think outside the box with this article on how to roast turkey. It's a real how to turkey change from what you may be used to.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

15 lb turkey (or)
6-10 lb turkey breast
2 1/2 sticks of butter (yes real butter)
1 sharp knife
1 wooden skewer
garlic powder (Not salt)
Onion powder
Pepper
Meat thermometer

Step 1

Whether you are roasting a turkey whole or just a turkey breast , most cooks and cookbooks will tell you "325F oven for xyz hours" To convince you to change that thinking remember that any meat is sensitive to heat and cold and will tighten up at extreme temperatures. Slow cooking is better, however your cooking charts no longer will apply. Keep a notebook handy and keep notes each time you use this technique so you can develop your own chart tailored to your particular oven. Ovens vary!
Step 2

At 325F your cooking time for a 15 lb whole turkey will probably be about 3 1/2 to 4 1/2 hours. Turkey breast will probably be 2-3hours.Since we're cooking at a much lower temperature you'll need to allow more cooking time. For a 15 lb turkey allow at least 6 hours and for a turkey breast allow 4-4 1/2 hours. If your turkey takes less or more time than that, it is due to your particular oven which is why you want to keep notes such as : weight , temperature (225F),time to reach 180F internal temp. on your meat thermometer .When you cook larger or smaller turkeys take notes again. This also applies to hams , roast beef roast pork etc. and works just as well.You just need to know to what degree of doneness you want your beef , ham , etc. You'll have mouth-watering , melt-in-your-mouth meals. In the case of turkey you want to bring the internal temp. up to 180 which is the "done" temp. for poultry. So let's get started. You want dinner at 6PM so you want the turkey in the oven by noon . By 11:30 AM have the turkey thawed , rinsed and patted dry and on the work counter.
Step 3

First take a sharp knife and with one hand pinch the skin up near the top of the breast bone about 2 inches from the top. Under where you are pinching take the knife and make a small slit in the skin .Next lift up the skin at that point and work your index finger into the slit and open up a pocket between the skin and the meat. Make the pocket as big as you can on both sides of the breastbone without breaking through the edges around the cavity. Next take 1 stick of butter and cut it in half lengthwise and slide it through the slit into the 1st pocket and repeat with the other half of the butter. Take another stick of butter and do the same on the other breast .Now that the butter is under the skin it can melt it's way through out the meat during cooking.(It's an old technique called "Barding")Secure the slit with the wooden skewer like a suture. Rub the outside of the bird with some butter and season it with pepper , onion powder and garlic. Insert your meat thermometer into the breast so the tip is down where the thigh is without touching any bone. Roast at 225F for the time mentioned above but keep an eye on it every half hour when the thermometer starts to climb until you get used to cooking like this. If it is done early , just turn the oven down to 150F to keep warm until ready to eat. You're going to love it! Roast turkey this how-to-turkey way and you'll never go back. P.S. Your comments and friendship would be appreciated!