Roast Turkey (2014-03-15)
Trying to save the bird from getting past the use-by date too long (it expired last Christmas
day!), I volunteered to cook it. I didn't have a specific recipe
for it, but I did follow some of the steps and cooking time from Jamie
Oliver and Gordon Ramsay.
I asked KL to bring me the instant read thermometer from home and
the thigh meat read just under 165F when it came out of the oven.
I then tented it tightly with foil and let it rest for 2.5 hours.
It was still very hot when we carved it and the dark meat was super
moist but the breast meat was a tad dry.
That 4.6kg turkey fed lots of people for quite a few meals. I still prefer chicken or duck to turkey.
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