How I prepared and roasted my Thanksgiving Day’s turkey dinner should be equally awesome for Christmas Day dinner also. Well, I used the 2 hints I posted here on the blog and took a couple of pictures of my results. Over the past 8 years I buy the least expensive, plain turkeys and use a store-bought or my home-made injectable marinade in my pre-roasted turkey.
When I make this myself, I use one of 2 versions: a turkey stock base with salt and spices and many times I use warm melted butter also with infused with spices.
Both versions are first heated with the spices to infuse the flavorings into the liquid. Because this will be injected I also add powdered onion and garlic with the real versions. After they’re heated I then strain out the solids and prepare the bird and the syringe. The butter must remain warm (not hot) to be injected.
Since this was only a 14lb bird, I roasted it breast-side down for the first hour at 425°F – larger birds can be roasted longer if desired. When the skin was properly browned I then flipped the turkey over with poultry lifters, basted and seasoned the turkey including paprika. I then covered with foil for another hour still at 450°F. After I removed the foil , lowered the temperature to 325°F until done when using a meat thermometer or probe.
Check out the juices from the turkey seeping out of the very first slice of the breast meat. When roasting first up-side down juices that normally settle in the dark meat are distributed into the drier white meat. As the meat cooks, the juices are locked in and the results is having the moistest white meat you’ll ever have.