I like to bribe my heritage turkey, personally. Listen, turkey, you stay moist and give me some great gravy and I will eat you. Deal? Deal? ;-) Happy Thanksgiving Anna.
Quite a lot of people aren't into brining and I don't always do it. Butter it well all over and season. Set it in a double layer of foil (two pieces at right angles to each other) and pull the foil up to make a 'tent' round it. I would cook it at 425F for 30 minutes, then turn the heat down to 340 F and cook for 15 minutes for pound. Check it about 20 minutes before it's due to be ready, though. Finally, uncover, turn the heat up to 400F and cook for another 15 - 30 mins (depending on how well cooked you think it is by this stage). And don't forget to baste it!
And, Anna, some words of advice from our test kitchen cook: https://food52.com/blog/18438-no-matter-what-you-do-your-turkey-will-be-just-fine. Simple is sometimes best.
One option we like is Barbara Kafka's simple roast turkey: https://food52.com/recipes/38997-barbara-kafka-s-simple-roast-turkey Plan for 10 minutes per pound at 500° F.
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