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A Visual Guide to Roasting a Turkey

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There are several steps to cooking the preparing turkey. (Image source: Visual News)

Although the holidays are supposed to be a time for fun, we all know they can be insanely stressful. Everything becomes that much more of a chore, especially if you’re the one in charge of cooking. When preparing a Thanksgiving meal, the fate of the turkey can literally make or break your holiday gathering. There’s a lot more that goes into roasting a turkey than you might think.  If you’re able to fill your party’s plates with moist, tender meat, acrispy, brown skin and flavorful,  fluffy stuffing, it surely will be remembered for years to come. As we grow up and more of us start creating our own families, we’ll need to know how to roast a delicious turkey without the spying eyes of our parents and relatives. If it’s your first time doing so, you’re in luck — this visual guide created by Visual News can definitely lend a helping hand in making sure you turkey turns out splendidly.

One of the first things you have to look out for is the size of the beast. Choose your turkey based on the number of people you’ll be feeding, and whether or not you’ll want leftovers. The golden rule is to purchase one pound of turkey per adult, or up to two pounds for big eaters.

Next thing, you’ll need to defrost the turkey correctly — that’s if you bought a frozen one. You can defrost it in the refrigerator or in a cold water bath. For a 4-5 Lbs bird, you’ll need about 24 hours to defrost it in your refrigerator. Take note: This means that if you’re feeding 12 people with an 18-20 Lbs of turkey meat, you’ll need to allow 4-5 days for this process. If you opt for the cold water bath route, you’ll ned about 30 minutes per pound. The turkey should be securely wrapped so that its water tight, and ideally the water should be refreshed about every half hour.

Once it’s defrosted, there comes the preparation phase. This requires removing the giblets and washing the entire turkey both inside and out with cold water. Next comes the seasoning– your chance to rub that baby up with butter, fat, herbs, spices, or any other ingredients to pump up the flavor. Once that’s done, you should stuff the turkey with the stuffing you’ve thoroughly cooked on the side. Finally, you can place the beast on an oven rack  or in a roasting pan, breast-side up.

Cooking times vary with the size of the bird, so make sure to follow timing instructions correctly. Rather than just leaving it to cook, there are a lot of steps you can  take to get the best results. Firstly, cover the turkey with buttered aluminum foil or cheesecloth to protect the bird from heat. Make sure to baste the turkey regularly (about once an hour) using the pan juices, and uncover the turkey about one hour before the meat becomes crisp and the skin too brown. Let the turkey cool for 20-30 minutes before carving, and, last but definitely not least, don’t forget to use the pan drippings toward your gravy.

First-timers guide to roasting a turkey. (Image source: Visual News)

via: Visual News