Lifestyle * Travel * Food

Dec 1, 2018

How To Prevent Your Turkey From Looking Pale Without Overcooking It

We've all seen it all over social media. The curse of the pale turkey. It's not pretty at all. I admit that I panic every year when it comes to roasting a turkey. I have finally gotten a good handle on how to bake it to the perfect crisp, golden brown while making sure it's super juicy, and fully cooked.
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My first bit of advice it to ditch the baking bags or aluminum foil to cover the entire bird. Using either of those steams your turkey, and sometimes makes for a chewy, rubbery texture. The entire process really comes down to using the correct oven temperature, as well as baking your turkey with an oven-safe meat thermometer.

Here is the simple breakdown of what I do 

Start with a fresh or fully thawed turkey. Remove the giblets and neck, and discard. Next,  wash the turkey with citrus juice (usually lemon or lime) inside and out. Rinse it well, and dry with paper towels. I use a heavy turkey roasting pan with a rack so that the turkey sits up higher, and the underside gets brown as well. Heat your oven to 325 degrees.

I blend together a small bowl of dry seasonings such as salt, garlic powder, Cajun seasoning, Complete seasoning, black pepper, cayenne, and a variety of dried herbs. I sprinkle the seasoning blend all over the outside of the turkey, as well as the cavity, and under the skin of the breast. I also rub some room temperature butter under the skin of the breast, and all over the bird. Next, you tuck your wings under the back, and insert your meat thermometer in the deepest part of the breast. Place your turkey on the rack breast side up, and pour one can of chicken or vegetable stock in the bottom of roasting pan. I also add some rough chopped onion and celery on bottom of roaster, and inside the cavity for extra flavor.

Now you place turkey in preheated oven and leave it for the first hour. Baste with the drippings from the bottom of pan every 30 minutes until your thermometer reaches the correct temperature for turkey which is 190 degrees. I tend to loosely cover the breast area and wings with foil to prevent over browning. For a turkey between 15-18 pounds, it should take around 3 and 3/4 to 4 hours to fully cook. When you remove your turkey from oven, cover completely with foil and let it rest for a good 15-20 minutes before carving. I use the drippings to make homemade gravy.

If you are planning to roast a turkey this holiday season, follow these directions. You will have a perfectly juicy, golden-brown masterpiece you will feel proud to serve your family and guests. I freeze the drumsticks, and wings for later use to make soup. I hope you and your family have a great holiday season! Thanks for stopping by.



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5 comments

  1. This turkey turned out so perfect.
    heather hgtempaddY@hotmail.com

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  2. Thank you for the tip, I would try this

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  3. Thank you so much for all the turkey tips! I really enjoyed the information about the butter also but couldn't see where the comment.

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  4. Great tips! I am lucky if I remember to baste mine. I always get busy doing something else and maybe that is why mine is on the drier side. lol

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  5. These are great tips that I am going to follow next time because yours looks great!

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