Thanksgiving is around the corner, which means it's time to start thinking about roasted turkey! If you're not sure how to roast and carve your turkey, never fear - It really is not that hard, I'm going to show you how to do it like a pro!
Remove the turkey from the refrigerator at least 30 minutes before getting it ready to bake. Pat turkey dry with paper towels. Stuff the inside of the bird with the apples, onion, orange, celery and rosemary. Tie the legs together to hold the shape of the turkey. Season the inside with salt and pepper. Coat the entire bird with the softened butter.
Place the turkey in a large roasting pan. Cover the turkey for the first two hours with a buttered aluminum. Roast until a meat thermometer inserted between the body and the leg into the thickest part of the inner thigh (without touching the bone) registers 155°/160º. The juice should come out clear. Remove turkey from the oven and cover with aluminum foil. Wait 30 minutes before carving.
As a general rule, to covert conventional cooking to convection cooking, reduce the temperature by 25°F and the cooking time by approximately 10 to 15%.
Join the Chef Jean-Pierre community!
Get his Best Recipes and Product Offers Delivered to Your Inbox!
Top of Form
Sign Up Today!
Bottom of Form
By signing up, I agree to the Terms & to receive emails from ChefJeanPierre.com
No matter what the schedule above is displaying. Be sure to check the temperature of your bird at least 1 hour before the final cooking time to make sure that you are at least 90% of the desired temperature. For example if you are cooking a 20 lbs bird in a regular oven and the cooking time is expected to be 3 ½ to 4 hours. After 2 ½ hours your turkey inside temperature should be about 135. Another hour should bring to your desire 155 to 165.DOUBLE CHECK YOUR TEMPERATURE AS MANY TIMES AS IT IS NECESSARY AND NEVER COOK THE TURKEY OVER 165
Like this recipe?Please share it with your family and friends!