With Thanksgiving – Thanksgiving and Christmas very close, I share 5 Secrets to enjoy a very juicy and delicious turkey in your lunch or dinner with family or loved ones.
It is most important before you go to cook. Consider a full day of thawing in the refrigerator for every 2.5 kilos of turkey. If they were to happen that follows a little frozen can completely immerse in cold water for 30 minutes. and continue until the turkey is thawed changing the water every 30 minutes.
You have to let turkey stand for 1 hour at room temperature before baking for the turkey cooks more evenly.
For smooth and juicy turkey must be covered with the cooking juices every 30 to 50 minutes, either the mixture of wine, broth, orange juice or your favorite liquid that you use in your turkey recipe.
The turkey breast is the part that can be the hardest to leave juicy as it tends to dry out.
These are some of the flavored butters that you can use
The oven must be in an approximately 185-195 ° C. Cooking rule is 30 minutes per kilo of turkey or until the internal temperature of the turkey (in the deepest part of the breast and thigh) is 74 ° C.
For turkey juices stay inside and stay juicy, let him stand covered with aluminum for 30 minutes once took it out of the oven.
If you want more secrets and tips for a perfect turkey you can read my other tips for a juicy and perfect turkey. If what you’re looking for are recipes you can prepare this Peruvian creole turkey, baked this turkey with garlic, baked turkey this tequila, this turkey with herbs or this turkey sweet mustard and thyme.