If your turkey is frozen, you need to thaw it, and you need to thaw it properly.
Once your turkey is thawed, remove the giblets and neck. You can use them for turkey stock or gravy.
If you’re not stuffing the turkey, you can rub some herbs and spices on the inside, or add things like onions, carrots, Garlic etc.
Season the turkey skin with salt, pepper and Maggi cube if you have some.
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Ensure you rub some butter on your turkey as well as that helps with the browning of the turkey when cooking.
Thyme is also an essential ingredient in seasoning your turkey. Not a lot of it but a sufficient amount would improve the taste.
Trussing: The point of tying string around a turkey is to make the bird into a round — no protrusions, no wings sticking out. This prevents burning of exposed areas.
Instant-read thermometer is an important tool. With this, you don’t need a roasting chart or a clock. Read the facts on the dial. There will be no question about the internal temperature of your meat.
Gravy:
3 tablespoons all-purpose flour
2 to 3 cups Turkey Juices (Stock)
3 tablespoons Turkey fat*
Salt and pepper to taste
Method:
Combine turkey stock and 1/4 cup all-purpose flour in a small bowl. Whisk the mixture into the roasting pan.
Begin boiling mixture, whisking constantly, for 2 to 3 minutes. Add the turkey fat, Salt and pepper as well and keep whisking till a smooth paste is formed.
Drizzle some of the gravy on turkey when carving to enhance the flavor.
Happy Thanksgiving
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