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Step 5Ready to Bake...@ 500F!
Take your turkey out of the brine and discard the brine. Rinse the turkey inside and out, and then dry using paper towels inside and out.
Take this time to form the aluminum triangle to the breast meat. Set that aside.
Move the rack in your oven to its lowest position and set to 500F. That's right...500F.
For the aromatics...combine apple, onion, cinnamon stick, rosemary and sage in a microwave safe container. Add a bit of water and nuke it for 5 minutes on high while you do the next steps.
Break or roughly chop the old vegetables (celery, carrot, onion) and cover the bottom of your roasting pan. This keeps your turkey off the bottom of the pan. If you have a rack that fits the roaster, you can use that instead.
Add a little water to the pan (this step will prevent oil from burning during the 500F phase, and won't steam the bird at all).
Set the bird on a nonslip surface (in the roaster is ok, but I happen to have a plastic tray and paper towels instead). Trim off the neck and tail fat. These can go into turkey broth later, but will burn if not trimmed now.
Now lift up the wing and tuck it under (see pictures). This helps the gobbler sit in the roaster.
Coat the entire outside of the bird with canola oil. Don't be chicken--just use your hands like I did.
Use tongs to stuff the cavity with your steamed aromatics.
Bake your Tom Turkey for 30 minutes at 500F. This will make him brown up nicely! If you get any smoking, turn on your blower or open some windows. But you shouldn't if you added the water like I said ;)
Take this time to form the aluminum triangle to the breast meat. Set that aside.
Move the rack in your oven to its lowest position and set to 500F. That's right...500F.
For the aromatics...combine apple, onion, cinnamon stick, rosemary and sage in a microwave safe container. Add a bit of water and nuke it for 5 minutes on high while you do the next steps.
Break or roughly chop the old vegetables (celery, carrot, onion) and cover the bottom of your roasting pan. This keeps your turkey off the bottom of the pan. If you have a rack that fits the roaster, you can use that instead.
Add a little water to the pan (this step will prevent oil from burning during the 500F phase, and won't steam the bird at all).
Set the bird on a nonslip surface (in the roaster is ok, but I happen to have a plastic tray and paper towels instead). Trim off the neck and tail fat. These can go into turkey broth later, but will burn if not trimmed now.
Now lift up the wing and tuck it under (see pictures). This helps the gobbler sit in the roaster.
Coat the entire outside of the bird with canola oil. Don't be chicken--just use your hands like I did.
Use tongs to stuff the cavity with your steamed aromatics.
Bake your Tom Turkey for 30 minutes at 500F. This will make him brown up nicely! If you get any smoking, turn on your blower or open some windows. But you shouldn't if you added the water like I said ;)
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