As we get ready for the holidays, we partnered up with local gourmet Chef Steve Callander from the Lobster Pot Bistro to find out how to cook the perfect turkey. Many of us have enjoyed eating the perfect lobster, as prepared by Chef Steve, now we get to enjoy the perfect turkey!
When asked how to cook the perfect turkey, his first response was, “deep fried in peanut oil”! Granted, that is also this writer’s preference as well, however, there may be others who would like a healthier approach to this festive bird. So, without further ado, let’s find out how Chef Steve will be preparing his family’s turkey this holiday.
|1 turkey||2 onions|
|1 cup sugar||1 bulb of garlic|
|1 cup salt||few sprigs of fresh thyme|
|1 sitck softened butter||2 oranges|
Thaw out your turkey in the refrigerator. Depending on the size of your turkey, it should be transferred from the freezer to the refrigerator no later than Monday.
On Wednesday evening, brine the turkey overnight. To brine the turkey, fill a large pot half full with water and add the sugar and salt. Soak the turkey in this water bath overnight in the fridge.
Thursday morning, air dry the turkey and pat it down. You don’t’ want it full of water.
Preheat oven to 325 degrees.
Rough chop onions, garlic, fresh thyme, and oranges. Stuff your choppings into the opening of the bird.
Rub the outside of your treasured pheasant with softened butter, season with salt and pepper.
Place onto a roasting rack, put into roasting pan.
Place your turkey into the oven. Baste every 35 minutes. Below is a chart for how long to cook your turkey based on weight. Bon Appétit!