Introduction
Thanksgiving is a time for family, friends, and food, and no Thanksgiving meal is complete without a perfectly cooked turkey. Trisha Yearwood, the award-winning country music star and cookbook author, has perfected the art of cooking a juicy, flavorful turkey that will be the centerpiece of your holiday table.
Trisha Yearwood’s Turkey Recipe
Ingredients:
- 1 (12- to 14-pound) whole turkey
- 1 tablespoon unsalted butter, softened
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried sage
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 cup chopped fresh parsley
- 1 cup chicken broth
Instructions:
- Preheat oven to 325 degrees F (163 degrees C).
- Remove the turkey from the refrigerator 1 hour before roasting to bring it to room temperature.
- Remove the neck and giblets from the turkey cavity.
- Pat the turkey dry with paper towels.
- In a small bowl, combine the butter, olive oil, salt, pepper, sage, thyme, rosemary, and parsley.
- Rub the butter mixture all over the turkey, inside and out.
- Place the turkey in a roasting pan fitted with a rack.
- Pour the chicken broth into the bottom of the pan.
- Roast the turkey for 3-4 hours, or until the internal temperature reaches 165 degrees F (74 degrees C) in the thickest part of the thigh.
- Let the turkey rest for 30 minutes before carving.
Tips for a Perfect Turkey
- Use a fresh turkey. Frozen turkeys take longer to cook and can be more difficult to get evenly browned.
- Bring the turkey to room temperature before roasting. This will help the turkey cook more evenly.
- Season the turkey generously. This will help to develop flavor and keep the turkey moist.
- Roast the turkey on a rack. This will allow the air to circulate around the turkey and help it to brown evenly.
- Baste the turkey regularly. This will help to keep the turkey moist and prevent it from drying out.
- Let the turkey rest before carving. This will help the juices to redistribute throughout the turkey, resulting in a more tender and juicy bird.
Common Mistakes to Avoid
- Overcrowding the roasting pan. This can prevent the turkey from cooking evenly and can also lead to burning.
- Not roasting the turkey at a high enough temperature. This can result in a tough and dry turkey.
- Over roasting the turkey. This can also result in a tough and dry turkey.
- Not letting the turkey rest before carving. This can result in dry and chewy turkey.
How to Carve a Turkey
- Place the turkey on a cutting board with the breast side up.
- Use a sharp knife to remove the wings and legs.
- Slice the breast meat into thin slices.
- Remove the thigh meat from the bone and slice into thin slices.
- Remove the drumstick meat from the bone and slice into thin slices.
FAQs
Q: How long should I roast a 12-pound turkey?
A: Roast the turkey for 3-4 hours, or until the internal temperature reaches 165 degrees F (74 degrees C) in the thickest part of the thigh.
Q: Can I cook a turkey in a crock pot?
A: Yes, you can cook a turkey in a crock pot. Place the turkey in the crock pot and add enough chicken broth to cover the turkey by about 1 inch. Cook on low for 6-8 hours, or until the internal temperature reaches 165 degrees F (74 degrees C) in the thickest part of the thigh.
Q: Can I make Trisha Yearwood’s turkey ahead of time?
A: Yes, you can make Trisha Yearwood’s turkey ahead of time. Roast the turkey according to the instructions above, then let it cool completely. Wrap the turkey tightly in plastic wrap and refrigerate for up to 3 days. When ready to serve, reheat the turkey in a preheated 325 degrees F (163 degrees C) oven for 1-2 hours, or until the internal temperature reaches 165 degrees F (74 degrees C) in the thickest part of the thigh.
Q: What are some good sides to serve with Trisha Yearwood’s turkey?
A: Some good sides to serve with Trisha Yearwood’s turkey include mashed potatoes, stuffing, green bean casserole, and cranberry sauce.
