MATT’S SUPER MOIST AND JUICY
(wait for it…)
TURKEY ROASTING METHOD
(if you were expecting something else, see a shrink…)
I’m a fan of the white turkey meat, but it can get really dry if you don’t cook it just right. This method (I don’t call it a recipe ‘cuz I don’t measure anything..) is basically fool proof and will give you the moistest and juiciest…. TURKEY, you will ever have the pleasure of tasting…
ONE SPECIAL TOOL IS REQUIRED
Food injector (It’s like a big syringe. You should be able to find one this time of year at most grocery stores).
- 1 Turkey
- 2 Sticks of unsalted butter
- 1 Can of Chicken Stock (Broth is ok, but stock is made with vegetables too, so it’s a lot tastier).
Various herbs and spices including the following:
- Anything else that you like
- Poultry Seasoning can be used in place of most of the above except paprika
Leave out one of the sticks of butter to soften. When it’s soft, smoosh it with a spoon or whatever and mix in the “various herbs and spices” as shown above. The paprika should give it a nice reddish color.
When the “various herbs and spices” have been fully incorporated into the butter, take the butter mixture and rub it all over the bird. Outside, inside, and under the skin.
Meanwhile, in a saucepan, heat the chicken stock and melt the other stick of butter in it. When the butter is melted, mix in some of the “various herbs and spices” as shown above.
After the butter is melted and you have added the “various herbs and spices”, use the injector to inject as much of that tasty stuff into the bird, in as many different places, as you can. (The bird won’t hold that much but put in as much as you can.)
Now your bird is ready to cook.
I like to stuff mine (my bird that is) with a traditional bread stuffing. For extra moist and tasty…. ..stuffing, you can use what ever injection liquid is leftover in place of the water, in the stuffing recipe. If you aren’t making stuffing pour the remaining injection liquid into the roasting pan to make for some super delicious basting juices.
After you put the bird in the roasting pan, surround it with some cut carrots, quartered onions, quartered potatoes and garlic cloves that will roast while the bird cooks.
Cook the bird in a preheated 325 degree oven for approximately 20 minutes per pound (slightly more if it’s stuffed).
When the bird is done (180 degrees in the thigh or 165 degrees in the middle of the stuffing), take it out and let it rest for about 15 minutes before carving.
While the turkey is taking a siesta, remove the vegetables from the roasting pan and put them in a bowl for serving as a tasty side dish, but keep some of the onions and few carrots on the side for use in the gravy.
TO MAKE THE GRAVY
(I don’t use flour in mine, but the method below will thicken it up a bit without using flour).
Pour some of the pan juices and the onions from the roasting pan, into a blender. Add a little white wine and blend until smooth. Add more wine, if you want more of that flavor, and more onions if you want it thicker. Heck, I sometimes even throw in a carrot which makes it even thicker and a little darker in color too.
Now smother that juicy bird in the delicious gravy and dig into the most delicious turkey you’ve ever had!!!