listener called into the station with a cooking question. I thought I’d address this in case anyone
else had this issue. Marie of Piqua
wondered if I had any tips for moist turkey. I’m pleased to say, “Yes, ma’am!!”
cook my turkey the day before I serve it.
I roast the bird very simply, seasoning with salt & pepper, covering
it with a tent of aluminum foil. I place
1-2 cups of chicken broth in the bottom of roasting pan. An inexpensive meat thermometer is my
roasting buddy. When it registers 165 degrees, the turkey is done.
To test for
internal temp, insert the thermometer into the meatiest portion of the turkey
breast, making sure you are not touching the bone. When the turkey is done, I allow it to rest
for 30 minutes. I slice it with an
electric knife, and place the slices in an ovenproof pan. I place the bones and
skin into a soup pot as I go along.
When I have
removed all the meat, I take those juices in the bottom of the pan, skim off
the fat, and pour that broth over the turkey meat. Then I refrigerate my turkey
to be reheated in its juices later. Since
it sits in those flavorful juices, the turkey remains moist.
my prepared turkey at 3500 until warmed through, about 30 minutes.
The bones and skin are covered with water and
heated to simmering. I add some roughly chopped
celery, leaves and all, an onion quartered, and some pepper. I hold off on the
salt just yet.
I simmer this to for an hour or so. You can even
do this in the crockpot, and just let it cook all day. Remove all the solids, and strain the
broth. Skim off the fat.
I use this low
sodium broth, and mix it with the commercial turkey gravy packets found in the
seasoning aisle of the grocery store instead of the water it recommends. Your mashed potatoes will never find a better
topping than this!!
Weight of Bird
Roasting Time (Unstuffed)
Roasting Time (Stuffed)
The turkey is done when the internal temperature reaches 165 degrees F (75 degrees C) at the thigh.