One of the biggest challenges when it comes to preparing and serving your Thanksgiving meal can be timing the turkey.We spoke with Chef Todd Schiller from Whole Foods Market for some time-saving tips for your best bird yet!
1 Raw turkey
1 Cooked tuckey
1 Brined kit: Bucket and brining mix: salt, brown sugar, dried orange, herbs and spices
Fresh cracked pepper
2 Carrots, chopped
2 Celery stalks, chopped
1 Onion, chopped
3 Whole garlic, cut in half
2 Oranges, cut in half
1 Bunch thyme
1 Bay leaves
Garnish: parsley, thyme, roasted orange halves and garlic halves
- Preheat oven to 450
- Cook turkey for 1 hours 30 minutes to 2 hours depending on the size of the bird 10 pounds – 14 pounds.
- Start checking temps at 1.3 hours looking for the thighs to be over 165 degrees.
- If the bird gets too dark in spots rotate the pan in oven.
- You can cover with aluminum and turn the oven down to 350 degrees if the whole bird is a nice golden brown all around. This will not happen until after the one hour mark.