Roast Turkey Ala Naked Chef Recipes

ROAST TURKEY ALA NAKED CHEF

Steps:

• Wash the turkey and pat it dry.
• Cut off the wings, and reserve them.
• Take the edge of the skin covering the turkey's breasts and gently peel it back freeing it from the meat - be careful not to tear it.
• Rub the turkey (outside and inside) with the sea salt, you may need more than 1 tablespoons.
• Chill the bird for 1 or 2 hours or overnight.
• For prepping the turkey for the oven, pat the bird dry (again), and remove any excess salt from the outside of the turkey.
• Combine the butter, orange zest, nutmeg, and remaining 1 tsp salt and 1/2 tsp pepper.
• Scoop this combo into a sandwich bag, squeeze the air out, and snip off the bottom corner.
• Push this cut corner under the loose skin and squeeze out butter, smoothing it out by rubbing the breast.
• Rub any excess butter on the outside of the bird and drizzle with the olive oil.
• Coarsely chop the vegetables and place them in the roasting pan along with the reserved turkey wings.
• If stuffing your bird, place stuffing into the neck end of the bird -- If not - place sliced oranges and some fresh herbs (such as sage and parsley) into the cavity.
• Place the turkey on top of the vegetables and turkey wings in the roasting pan.
• Cover the bird loosely with foil and place the tray into a 350°F oven (180°C/Gas 4).
• For a 6kg turkey, roast 3 1/2 to 4 hours.
• Remove foil for the last 30 minutes of cooking.
• Once roasted, remove the bird to a serving dish and cover with new foil and a tea towel to keep warm while preparing gravy (if desired). It's best to let the turkey rest at least 30 minutes.

PERFECT TURKEY IN AN ELECTRIC ROASTER OVEN

Steps:

• Take the insert pan out of the roaster and pre-heat the roaster to its highest setting. On mine it's 450, but use 500 if your oven goes that high.
• Do not wash the turkey! The USDA says that washing it could cause a spread of salmonella poisoning. Sprinkle salt in the cavities. Stuff if desired. Don't pre-stuff your turkey; mix and stuff ingredients immediately before roasting. Tossing in a few pieces of cut fruit or herbs is not considered 'stuffing.' Stuffing usually means filling up the cavity with about ¾ cup stuffing per pound of turkey.
• Rub the entire bird with olive oil or butter. Doctor up your bird with whatever special seasonings you wish. I always use poultry seasoning. Finish with a good sprinkle of seasoning salt and black pepper.
• I highly recommend using a wired thermometer so you can watch the temperature without lifting the lid. Your turkey will be done much earlier than the estimated cook time, so keep a sharp eye on that thermometer. If using a pop-up turkey plug type thermometer, those little pop-ups stick sometimes so you should really use two of them.
• Put the rack into the insert pan and make sure the handles are up, not tucked below. Put the bird in the insert pan on top of the rack. Don't add water to the pan. Put the insert pan back into the roasting pan. If your roaster doesn't have an insert pan, it's ok - just be very careful putting the bird into that hot oven, you don't want to burn your hands on the sides of the oven! Cover.
• Roast at highest setting for 30 minutes. The butter/oil, seasonings and the searing time will make the skin beautifully browned and perfect!
• After 30 minutes, turn the oven temperature down to 325.
• The turkey will self-baste if you do not lift the lid, so you don't have to baste it every 20 minutes like you do in your conventional oven. DO NOT LIFT LID during cooking time! Lifting the lid will increase cooking time because roaster ovens lose their heat unlike regular ovens. I've read that roaster ovens effectively 'steam' the turkey making the meat come out -- well, steamed. This is not true as you will find out. Similar to the roasted chickens you can get at your supermarket, the bird will come out moist and perfectly roasted. Why do you think they call it a Roaster Oven?.
• Figure your total cooking time from the time you first put the bird in the roaster. The Butterball website has a great calculator:.
• http://www.butterball.com/calculators-and-conversions.
• FINAL TEMPERATURE FOR SAFETY AND DONENESS IS: 180 DEGREES IN THIGH AND 165 DEGREES IN BREAST AND STUFFING. Juices should be clear, not pink.
• Check your turkey EARLY. Really start watching the temp an hour before it's supposed to be done. Your turkey will almost certainly be done before the suggested cooking time. Watch your wired meat thermometer. If using a pop-up turkey plug type thermometer, check by lifting the lid quickly so the oven doesn't lose its heat. If necessary, check after another 30 minutes, but I doubt you'll have to do that. I say check after 30 minutes because it's really OK to let the bird roast a little extra - you won't dry it out using my method if you let it go for 1/2 hour.
• When done, remove the turkey from the roaster, tent with foil, and let rest for 20 minutes. This allows the juices to really seep into the meat, so they say.
• If you try this method, please let us know your results!
• Happy Thanksgiving everyone!