One of my favorite holiday is Thanksgiving. It is not celebrate in Australia. But, for our purposes and people who are American it is. The real purpose of this tell how to cook a turkey properly. Many people don't know how. Questions come up like what is the right temperature. How long do I cook it for. This recipe answers all of those lingering questions. So invite friends and even your Aussie neighbors next door and pass out invitations to Thanksgiving. It will be hit. I like to shop at butcher to get one just right. I place my order the week before. I want to be first the get the best bird. My butcher know me by name. He knows exactly the size bird that I want. Sure enough the bird is as big as Texas.
I like to the cooking of the Turkey with some Aussie Flair. It does work for me. The magic of what goes into cooking a bird for Thanksgiving is very easy to cook and your guests will light up with ooooooz and aaaawwws. This turkey will become very Aussie faster than a bunch of Mexican Jumping Beans with a Mariachi Band playing. It will chant Oi Oi Oi Aussie Aussie before it comes out of the oven. For this recipe let get down how to cook this wonderful bird. Here are the ingredients and directions:
Ingredients
1 30 pound whole
turkey, neck and giblets removed
2 cups kosher salt
1/2 cup butter,
melted
2 large onions,
peeled and chopped
4 carrots, peeled
and chopped
4 stalks celery,
chopped
2 sprigs fresh
thyme
1 bay leaf
1 cup dry white
wine
Directions
Rub the turkey
inside and out with the kosher salt. Place the bird in a large stock pot, and
cover with cold water. Place in the refrigerator, and allow the turkey to soak
in the salt and water mixture 12 hours, or overnight.
Preheat oven to 350
degrees F (175 degrees C). Thoroughly rinse the turkey, and discard the brine
mixture.
Brush the turkey
with 1/2 the melted butter. Place breast side down on a roasting rack in a
shallow roasting pan. Stuff the turkey cavity with 1 onion, 1/2 the carrots,
1/2 the celery, 1 sprig of thyme, and the bay leaf. Scatter the remaining
vegetables and thyme around the bottom of the roasting pan, and cover with the
white wine.
Roast uncovered 3
1/2 to 4 hours in the preheated oven, until the internal temperature of the
thigh reaches 180 degrees F (85 degrees C). Carefully turn the turkey breast
side up about 2/3 through the roasting time, and brush with the remaining
butter. Allow the bird to stand about 30 minutes before carving.
Now, after cooking the turkey after 3 1/2 to 4 hours, it will be ready for the meal. The key to cooking is do it early in the afternoon way before any guests arrive. This gives you plenty of time to get the other items that you plan on cooking for the Thanks Giving meal. The magic is this bird is made with love of family and friend to share it with. No matter where you are in the world.
This bird is smells Aussie all way and soooo good. It is juicy and tender. It makes it a perfect honor for the male guest to do the carving. It is a tradition that I have been doing since I was a kid. But, seeing the bird and the wonderful smels and setting on the table is what give me the pleasure to do it right every year. That is secret and beauty of it. If you would like this recipe, you can click the link below. It is new feature that I have added. I believe food and recipes are worth sharing.The recipe is free. That is right Free. So come and get it. Here is the link below
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