1/13/2024 0 Comments Fresh thyme hours tomorrow![]() Place the platter uncovered into the oven for 15 to 30 minutes, until the turkey is very hot. Pour a 1/4-inch (6-mm) layer of the gravy into a large (12 x 16-inch/30 x 40-cm) ovenproof serving platter (make sure it’s ovenproof!) Carve the turkey and arrange it artfully on top of the gravy. Remove the dark meat to the platter with the turkey, cover it tightly with aluminum foil and allow it to rest at room temperature for 15 minutes. Place the roasting pan back in the oven for 15 to 20 minutes, until the dark meat registers 180☏ (82☌). Cut off the legs and thighs and put them back into the roasting pan, covering the breast and carcass tightly with aluminum foil. Remove from the oven and place the turkey on a platter. Roast the turkey for 2 to 2 1/4 hours, until the breast meat registers 165☏ (74☌) (put the thermometer in sideways) on an instant-read thermometer. Brush the turkey with the butter and sprinkle it generously with salt and pepper. With kitchen string, tie the legs together and the wings close to the body. Place the onion, lemon and thyme sprigs in the cavity. Put the turkey in a large roasting pan, discarding any juices in the dish. The skin will dry out and turn a little translucent. The day before you plan to roast the turkey, remove the plastic wrap and leave the turkey in the fridge. Place the turkey in a shallow dish just large enough to hold it and wrap it tightly with plastic wrap. of the salt mixture in the cavity of the turkey and rub the rest on the skin, including under the wings and legs. Wash the turkey inside and out, drain it well and pat it all over with paper towels. ![]() of salt, the minced thyme and lemon zest. ![]() Two or three days before you plan to roast the turkey, combine 3 Tbs.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |