Everyone has their own methods of how to cook the perfect turkey. We looked to our head chef and recipe extraordinaire, Sandy Pomeroy, to tell us the real tried-and-true method for the perfect turkey, every time. Her secret is revealed!
The turkey is the main attraction of the Thanksgiving meal. Making sure it turns out flavourful, moist, and so delicious is important to many people. One thing to help with this is to make sure you get an organic or naturally raised turkey. The animals have been treated humanely and have been allowed to roam freely and eat a natural diet. The resulting flavour is amazing! We have fresh and frozen turkeys at Goodness Me! - check out the location nearest you.
Our head chef and Lifewatchers instructor, Sandy Pomeroy, shared her tips on how to cook the perfect turkey this Thanksgiving. Give it a try and let us know what you think!
This is how I cook my turkey – doesn’t mean it’s the right way, but it works for me!
Take thawed turkey out of bag and wash. Pat dry with paper towels. Remove giblets and neck. Spoon stuffing into turkey and place turkey (breast-side up) into roasting pan. Put giblets and neck on bottom of roasting pan and cover turkey with foil. Bake at 425ºF for ½ hour. Reduce heat to 325ºF. (Allow about 20 minutes per pound.) About every 45 minutes, drain juices off turkey. Reserve the drippings. Turkey is done when thermometer reaches 180ºF for stuffed turkey (170ºF for an unstuffed turkey) or when juices run clear. Remove turkey to a large platter. Cover with foil, wrap in a large towel and let sit for 1 hour before dinner. Remove stuffing and cut turkey. Prepare gravy.
To prepare gravy: In a glass jar combine ½ cup spelt flour with 1 cup water and 1 tsp. Herbamare. Shake extremely well. Place roasting pan over medium heat on stovetop. Let juices darken and add vegetable water. Stir, removing drippings from bottom of pan. Stir in reserved turkey juices (skim off fat first). Bring up to the boil and start adding in flour mixture. Whisk vigorously until gravy thickens.
Letting the turkey rest for an hour in a thick towel makes the turkey so moist, that you will never want to skip this step!
- Sandy Pomeroy
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