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Yields: 8-10 servings. Prep Time: 10 mins. Total Time: 14 hours. Ingredients. 1 (12-lb.) frozen turkey, thawed, neck and giblets removed. 1/4 c. kosher salt
Dry bulk ingredients, such as sugar and flour, are measured by weight in most of the world ("250 g flour"), and by volume in North America ("1 ⁄ 2 cup flour"). Small quantities of salt and spices are generally measured by volume worldwide, as few households have sufficiently precise balances to measure by weight.
Season the turkey all over inside and out with salt and pepper. Drizzle and rub with some olive oil all over the skin. Place the turkey in the roasting pan on top of the bed of vegetables.
Cover the pan with foil and roast 10 minutes per pound (about 2 hours for a 12-pound turkey). Melt the butter in a small skillet over low heat. Add the paprika, dried thyme, garlic powder, onion ...
For example, in a recipe that calls for 10 pounds of flour and 5 pounds of water, the corresponding baker's percentages are 100% for the flour and 50% for the water. Because these percentages are stated with respect to the weight of flour rather than with respect to the weight of all ingredients, the sum of these percentages always exceeds 100%.
A recipe for cranberry sauce to be served with turkey appeared in the first American cookbook, American Cookery (1796) by Amelia Simmons. [59] Commonly served vegetable dishes include mashed winter squash , turnips , and sweet potatoes , the latter often prepared with sweeteners such as brown sugar , molasses , or marshmallows .
Then, roast the turkey breast-side up at 325°F. “Don’t open the door to baste or anything,” Balitewicz says “[There’s] no need to start at 425°F and reduce the temperature.
For a tender, juicy turkey, you're looking for 165°, but remember that a turkey is a big chunk of meat, which means that the temperature will rise as it rests outside the oven.