RAINBOW RANCH FARMS TURKEY RECIPES
9 STEPS TO A BASIC TURKEY RECIPE: Add seasonings to taste. Since cooking times vary and can depend on you elevation, humidity, ambiant temperatures, oven working conditions etc.. this is based on a meat thermometer.
This recipe I used on a 39# White Holland Turkey Tom and he was simply delicious. He finished out tender, moist and bursting with natural flavor. I cooked him without any seasoning, no salt, no pepper "NOTHING", and the meat was almost falling off the bones.
#1. Rinse thoroughly inside and out, until cool water runs clear
#2. Wrap 4X in heavy foil, until completely covered, all the way around (I used an entire 32.5sq-ft box). View Photo:
#3. Gently peel away 1/4 inch of foil from thigh and insert a meat thermometer into the thigh, avoiding the bone.
#4. Place the bird in the oven with breasts down. *NOTE: I placed this tom on the lowest rack in the oven, leaving plenty of air circulation around the bird. I did not have a roasting pan large enough so I just placed him on the rack. On the base of the oven I slid a large foil roasting pan to catch the drippings.
#5. Poke 1 small hole on each breast, through the foil, just over the pan that will catch the drippings.
#6. Close oven door and turn on to 350 degrees. When the meat thermometer reaches 185-190 degrees, your turkey will be done. Carefully remove thermometer.
#7. TO BROWN THE SKIN: While wearing snug oven mitts, carefully remove the turkey from the oven (ask a strong freind or family member to help you) and flip it over so the breasts are now facing upward. Gently cut and roll or fold the foil from around the breasts and expose body to be browned. .
#8. Place the turkey back into the oven with breasts up at 450 degrees for 20 minutes or until your desired browning has been reached.
#9. Remove turkey from oven and place a clean moist towel over it for about 5-10 minutes and it is now ready to serve.
NOTE: In my opinion, I have found that the clean moist towel helps to prevent moisture loss while the bird is cooling.