{"id":254,"date":"2015-12-12T16:02:49","date_gmt":"2015-12-12T16:02:49","guid":{"rendered":"https:\/\/misplacedone.com\/thewillards\/?p=254"},"modified":"2018-09-26T12:40:30","modified_gmt":"2018-09-26T12:40:30","slug":"turkey","status":"publish","type":"post","link":"https:\/\/thewillards.me\/index.php\/2015\/12\/12\/turkey\/","title":{"rendered":"Buddy’s Turkey"},"content":{"rendered":"

[bg_collapse view=”button-orange” color=”#4a4949″ expand_text=”Show More” collapse_text=”Show Less” ]<\/p>\n

While going to the trouble of finding the perfect turkey recipe every year is a ritual, it isn’t exactly time well spent – While I don’t agree that Turkey is Turkey, I believe there are things you can do to make a bird moist and tastier than “cardboard”, it isn’t a Prime Rib!<\/p>\n

Here are two websites that I highly recommend<\/p>\n

    \n
  1. Funny<\/a> – Just put the F’ing Turkey in the oven!<\/li>\n
  2. More practical<\/a> – with cooking times and an excellent carving lesson<\/li>\n<\/ol>\n

    Based on all of this, and a few tips I picked up at Leowes Ventana Canyon Resort and Keaton’s in Tucson, AZ when I worked there here is my recommendation<\/p>\n

    Preheat oven:<\/strong> 450\u00b0 F | 230\u00b0 C<\/h6>\n
    Cooking Time:<\/strong> varies depending on the size of the turkey<\/h6>\n
      \n
    • 9 – 11 Pound: 2.5 hours<\/li>\n
    • 12 – 14 Pound: 3 hours<\/li>\n
    • 15 – 17 Pounds: 3.5 hours<\/li>\n
    • 18 – 20 Pounds: 4 hours<\/li>\n
    • 21 – 23 Pounds: 4.5 hours<\/li>\n
    • 24+ Pounds: 5+ hours<\/li>\n<\/ul>\n
      Ingredients:<\/strong><\/h5>\n

       <\/p>\n

        \n
      • Defrosted turkey at room temperature<\/li>\n
      • 2 Lemons<\/li>\n
      • 1\/2 Bulb Garlic – roughly chopped<\/li>\n
      • 1 Whole Onion – roughly chopped<\/li>\n
      • Bunch Sage – roughly chopped<\/li>\n
      • 1 cup Chicken Stock<\/li>\n
      • 1 cup White Wine<\/li>\n
      • 1\/4 stick Butter<\/li>\n
      • Tony Chachere’s Original Creole Seasoning<\/li>\n<\/ul>\n
        Directions:<\/strong><\/h5>\n

         <\/p>\n

          \n
        1. At any stage prior to cooking, rub turkey with butter and season with creole rub<\/li>\n
        2. Poke 2 lemons a number of times with a fork or knife and place in the cavity of the turkey<\/li>\n
        3. Place chopped onion, garlic and sage in the bottom of the roasting pan with wine and stock (Should cover ~1\/2″ of the bottom of the pan, if this isn’t enough, add more wine or stock)<\/li>\n
        4. Add Roasting Rack and Turkey, breast side up<\/li>\n
        5. Place uncovered in oven for about 30 minutes or until the bird looks to be about the colour of toasted bread<\/li>\n
        6. Remove Turkey<\/li>\n
        7. Reduce the oven temperature to 350\u00b0 F | 175\u00b0 C<\/li>\n
        8. Add meat thermometer to thickest part of a thigh<\/li>\n
        9. Cover the Turkey with aluminium (aluminium) foil<\/li>\n
        10. Replace Turkey into the oven and cook until thermometer reads 165\u00b0 F | 74\u00b0 C<\/li>\n
        11. Cover and rest for 20-30 minutes before carving<\/li>\n
        12. You can use the pan juices to enhance your gravy<\/li>\n
        13. Carve and serve<\/li>\n<\/ol>\n

          Bon Appetite!<\/p>\n

          [\/bg_collapse]<\/p>\n","protected":false},"excerpt":{"rendered":"

          [bg_collapse view=”button-orange” color=”#4a4949″ expand_text=”Show More” collapse_text=”Show Less” ] While going to the trouble of finding the perfect turkey recipe every year is a ritual, it isn’t exactly time well spent – While I don’t agree that Turkey is Turkey, I believe there are things you can do to make a bird moist and tastier than […]<\/p>\n","protected":false},"author":5,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12,32],"tags":[],"class_list":["post-254","post","type-post","status-publish","format-standard","hentry","category-mains","category-poultry-mains"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/thewillards.me\/index.php\/wp-json\/wp\/v2\/posts\/254","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thewillards.me\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thewillards.me\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thewillards.me\/index.php\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/thewillards.me\/index.php\/wp-json\/wp\/v2\/comments?post=254"}],"version-history":[{"count":8,"href":"https:\/\/thewillards.me\/index.php\/wp-json\/wp\/v2\/posts\/254\/revisions"}],"predecessor-version":[{"id":1474,"href":"https:\/\/thewillards.me\/index.php\/wp-json\/wp\/v2\/posts\/254\/revisions\/1474"}],"wp:attachment":[{"href":"https:\/\/thewillards.me\/index.php\/wp-json\/wp\/v2\/media?parent=254"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thewillards.me\/index.php\/wp-json\/wp\/v2\/categories?post=254"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thewillards.me\/index.php\/wp-json\/wp\/v2\/tags?post=254"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}