The Martha Stewart Turkey gone Lactarded
Yes, this is a very very very late Thanksgiving post. I only have the one photo of this endeavor so it kind of got lost in all my photos and I just saw it so I thought I should make good on my promise to post about it!
This Thanksgiving was my first time cooking a turkey and I did NOT want to fail at it, who does? I even bought the expensive local organic never frozen turkey...as I was informed later those are not always reliably good. Thankfully this local organic farm IS reliable and highly recommended BUT next year I'm going with the MUCH less expensive butterball.
Ingredients (The recipe is for a 20lb Turkey, I got a 14lb to serve 8)
- 1 turkey, talk with your meat counter helper for a good size recommendation
- 1.5 cups butter substitute: melted
- 4 tablespoons butter substitute at room temp
- 1 bottle of dry white wine
- 2 teaspoons salt
- 2 teaspoons freshly ground pepper
- Pepperidge Farm stuffing (Some of theirs are lactose free!)
- kitchen string
- thermometer (I like the traditional ones, so much more accurate and durable!)
- turkey baster
- Place your oven rack on lowest level
- Preheat oven to 425F
- Rinse your turkey with cool water + dry with paper towels
- Tuck the wings under the body and place breast side up in a roasting pan (one with a ridged bottom)
- Warm the butter and white wine together and soak your cheesecloth in it (enough cheesecloth to cover your turkey)
- Take some butter substitute and rub over turkey
- Season the turkey with pepper and salt
- Place rack on lowest level in oven and heat to 425 degrees
- Prepare your stuffing (I added 1 red apple and raisins to the Pepperidge Farm boxed stuffing)
- Stuff your bird JUST before putting in the oven and don't forget about the neck space
- Take the extra neck skin and flap it over the neck opening, secure with toothpicks (almost like they are woven in)
- Loosely tie the legs together with cooking twine
- Cover the turkey with your cheesecloth that has been soaking
- Place turkey in oven and cook for 30 minutes
- Take baster and wet cheesecloth (while turkey is in the oven), reduce heat to 350F
- Wet the cheesecloth every 30 minutes until Turkey has been cooking for 2 hours
- Remove and discard cheesecloth and baste turkey with pan juices (you may need to remove from oven for this)
- Insert a thermometer into the thickest part of the turkey meat, avoiding bones
- Cook for at least a half hour but after that once the temperature reaches 165F then it is ready (could be up to 2hrs)
- Remove from oven, carve and serve!
Next time you need to cook a turkey I highly recommend using this recipe, you could even change it up a bit by layering the bottom of your pan with onions and carrots and potatoes. If you do try it make sure you let me know how it goes!
Like this blog on Facebook for extra updates, tips and grocery store finds!
Follow on Twitter @lac_tarded
Original recipe and slightly different directions can be found here: Martha Stewart