Do you get daunted by the thought of prepping a turkey for a big dinner? I am lucky enough to have learned how to prep and roast a turkey at 12 years old. At this point I take it all for granted but this year I looked at the turkey and thought “what if I never did this before?” Would I figure it out or muddle through? The back of the turkey package is helpful but not always the greatest when it comes to the little details so here are some tips for prepping the turkey.
- Wash the sink out really well – like sanitize wash.
- Prepare your roasting pan. Here’s the roasting pan I have and love.
- Place the turkey in the sink, in it’s wrap. TRUST ME!
- Check the label for oven temp.
- Cut the plastic off the turkey but keep the plastic in the sink for the baking times, etc.
- You’re about to get to know your bird really really well. Stick your hand in the cavities – yes, both ends – and pull the neck out of one side, the bag of organs from the other.
- Put them in a pan after taking them out of the bag. If you get too grossed out about the organs just throw them away and keep the neck. It’s amazing for broth and soup. Add water to the pan and cook it until the neck is done and you have a great turkey water.
- Wash the turkey inside and out. I hold the turkey up and run water through the cavity of the bird. It gets rid of excess liquid and yuck.
- Pat the bird dry and put it in the roasting pan, breast side up. How’s that? Make sure the drumsticks and wings are pointing upward like my picture shows.
- That little red thing can stay or go but don’t count on it to truly tell you when the bird is done. It isn’t accurate. A good meat thermometer is a must.
- Prep your turkey for baking with any seasonings you like. Here is my perfectly roasted turkey recipe.
~More to go with this ~
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