The Perfect Turkey There are many things one has to remember to get the perfectly cooked Turkey and one of the most common mistakes is to cook the Turkey too long which gives you a dry Turkey.
- Make Sure your Turkey has reached room temperature before cooking
- If you bought your Turkey fresh from the Butcher (or the store) let it rest at least 4 hours in room temperature before you start cooking it.
- If your Turkey was frozen it can take as many as 2-3 days to defrost the Turkey depending on its size so make sure you take it up from the Freezer in due time. You can let it defrost in the fridge for 2 days and let it rest in room temperature the last 4-5 hours before cooking.
- Oven Preparations
- Pre Heat oven to 160 C Degrees.
- Prepare a Roasting Tin (Mine is big enough for the whole oven and square).
- Add about 4 dl of water in the Roasting tin so that the fat that drips from the Turkey won’t burn to the roasting tin while cooking. (This fat is also perfect to to the gravy for that extra flavor!)
- Place the roasting tin at the lowest point without touching the bottom.
- Turkey Preparations
- Place Turkey on a grid iron.
- Fill the Turkey with the Stuffing.
- Brush the Turkey with melted butter and add salt and pepper.
- Insert the Gridiron with the Turkey just over the Roasting tin.
Calculate 30 minutes per kilo meat (Mine was 5.5 Kgs (about 10 pounds) so I cooked mine for 2,5 hours). Continue to brush the Turkey with melted butter every 30 minutes. If you are worried of overcooking the Turkey, you can use a roastmeat thermometer that you stick deep into the meat and let the Turkey cook until it reaches 63-65 C degrees. Another way of testing if it is done is to take the Turkey out of the oven and cut the meat between the leg and the chest with a sharp knife. If the meat juice that comes out is red’ish the Turkey is not done. If it is done the juice will be clear. When the Turkey is done cooking, let it rest for 20-30 minutes before serving. Enjoy : .