www.MyAKyunnyO: Turkey has been a staple in the American diet for centuries. It’s easy to see why—it’s a delicious bird that cooks up quickly, and it can be used in so many different ways. If you’re interested in starting your own turkey-making business, here are some basics you need to know. In this blog post, we’ll explore everything from breeds of turkeys to the necessary equipment and ingredients. ###
www.MyAKyunnyO: Materials Needed
Turkey, water, salt, pepper, sugar, butter, flour.
To Make a Turkey:
1. Preheat oven to 375 degrees F (190 degrees C). Grease a baking dish with butter. Sprinkle salt and pepper over turkey. Place turkey in the baking dish and cover with water. Bake for 30 minutes or until cooked through. Remove from oven and let cool for 10 minutes before serving. Serve with your favorite gravy recipe.
www.MyAKyunnyO: How to Make a Turkey
Turkey-making is not too difficult, but there are a few basics that you need to know in order to have a successful turkey experience. First and foremost, always use fresh, well-aged poultry when cooking Thanksgiving dinner. Second, make sure your turkey is properly seasoned before cooking. Third, always cook your turkey to the correct temperature so that it will be juicy and delicious! Finally, don’t forget the gravy – it’s the perfect finishing touch for any Thanksgiving feast!
www.MyAKyunnyO: How to thicken the Gravy
In order to thicken the gravy, you will need either flour or cornstarch. To make the flour version, mix 2 cups of flour with 1/2 cup of cold water. Stir until the mixture becomes a smooth paste. Set aside. In a separate bowl, whisk together 3/4 cup of milk and 1/4 cup of cornstarch. Pour this mixture into the flour mixture and stir until well combined. Set aside again until needed. Finally, heat up your turkey broth on medium heat before adding in your desired amount of gravy thickener. Bring the gravy to a simmer before serving hot!
How to Roast the Turkey
If you are like most people, Thanksgiving is a time to gather with family and celebrate. One of the traditions is roasting a turkey. There are many ways to roast a turkey, but this guide will show you how to roast a whole bird using the MyAKyunnyO Turkey Roaster.
First, preheat your oven to 350 degrees F (175 degrees C). Next, remove any giblets from the cavity of the bird. Rinse the bird inside and out with cold water. Let it dry completely. Then season the bird all over with salt and pepper. Place it in a roasting pan or Dutch oven that has been generously coated with cooking spray. Pour about 1/2 cup of water into the bottom of the pan. Place in the oven and roast for 45 minutes per pound (1 hour per kg). Do not reduce the heat after 45 minutes or else your bird will be overcooked on the inside while still rare on the outside. Check doneness by inserting an instant-read thermometer into one side of the breastbone—the thermometer should read 180 degrees F (82 degrees C). If it does not, roast for another 5 to 10 minutes until it reaches temperature. When done, let your turkey rest for at least 20 minutes before carving into slices. Enjoy!
Serving and storing the Turkey
Turkey is a succulent bird, and can cook up easily in your oven or stovetop. The key to making a perfect turkey is to follow these basic steps:
1. Preheat the oven to 350 degrees F (175 degrees C).
2. Use a roasting pan that will accommodate the size of your turkey.
3. Rinse the turkey well and pat it dry with paper towels. Insert the neck end first into the body of the pan so that the wings are sticking out of both ends of the pan, then tuck in the legs so they are covered.
4. Rub olive oil all over the Turkey, inside and out, and sprinkle kosher salt and black pepper on top. Place in preheated oven and roast for 1 hour per pound (1 kilogram), or until a digital thermometer inserted into thickest part of thigh registers 180 degrees F (82 degrees C). Check every 20 minutes during cooking time for doneness; if desired, turn off oven at 140 degrees F (60 degrees C) before adding stuffing.
5. Remove from oven and let stand for 10 minutes before serving; carve and serve immediately with gravy accompaniment on side.