Best Thanksgiving Turkey Ever
Completely thaw the turkey according to package directions. Remove all packaging, neck, pack of organs, etc. from inside the bird. Using warm water, wash the bird thoroughly.
Deconstruct the bird, first removing both legs/thighs. Next remove both breasts. Finally, remove both wings. (Save the carcass, as well as the neck and organs, to make turkey stock if you wish.)
Place all six pieces, skin side up, on a rack over a sheet pan. GENEROUSLY salt both sides of each piece using Kosher Salt. Place in your refrigerator, UNcovered and leave it overnight until you are ready to cook the turkey the next day. (Do NOT cover the turkey!!!)
The next day, heat a couple of tablespoons of oil in a large skillet(s) over medium high heat, place pieces, a few at a time (whatever will fit), in the skillet(s) skin side DOWN and brown for 5 to 10 minutes just until lightly browned. (Brown ONLY on the skin side.)
Once the skin side is browned, transfer to a parchment paper lined baking sheet, placing the pieces SKIN SIDE DOWN. Bake at 450°. Breast and wings will take approximately 25 - 35 minutes depending on their size and thickness to reach an internal temperature of 160°. Use an inserted meat thermometer in the thickest part of the meat to make sure it registers 160°. (Try not to go much over 160° or it will become dry.) The leg/thigh pieces will take approximately 50 - 60 minutes and need to reach an internal temperature of 190°.
As the pieces reach their required internal temperature, remove them from the oven and tent them with foil. This allows them to “rest” for the juices to reabsorb. The pieces will continue to rise in temperature for a few more minutes. I recommend waiting 30 to 40 minutes before slicing the meat. 
Place pieces on a nice platter to serve at the table.
CONTACT INFORMATION:
Come Sit At My Table
P.O. Box 1041
Mt. Sterling, KY 40353
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