Turkey goes traditional: Carving tips from Cynthia Graubart - Houston weather, traffic, news | FOX 26 | MyFoxHouston

Turkey goes traditional: Carving tips from Cynthia Graubart

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Thanksgiving is here-- so if you haven't got your "turkey plan" in place, we've got help.  Cookbook author and Southern Living magazine columnist Cynthia Graubart dropped by Good Day on Monday with her carving tools in hand to show you how to go traditional with this year's bird.

CLICK ON THE VIDEO ABOVE TO WATCH THE SEGMENT!

Cynthia's Simple and Superb Roast Turkey
Serves  9 - 10
A simple roast turkey is the best bet to insure a moist and tender bird.

1 (12-pound) whole turkey (defrosted, if frozen)
3 to 4 tablespoons softened or melted butter
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
2 cups chicken stock or broth

Preheat oven to 325°F.

Move turkey to a paper towel lined rimmed baking sheet. Note the weight before discarding the wrapper. Remove the neck and giblets from inside the turkey. Dry the turkey thoroughly with paper towels.

Move the turkey onto a rack placed into a 2-inch deep roasting pan. Rub the outside of the turkey with 3 tablespoons or so of softened butter. Season the outside of the bird with salt and pepper.

Pour 2 cups chicken broth or stock to bottom of roasting pan.

Discard all paper towels and wash all utensils, equipment, and surfaces with hot, soapy water to prevent cross-contamination and food-borne illness.

Move the prepared turkey to the preheated oven and bake a total of 3 to 3 1/2 hours.

Baste the turkey with the liquid accumulating in the bottom of the roasting pan, or with melted butter, if a crispy skin is desired.

About 2/3 the way through the baking time, tent the breast with  a piece of aluminum foil.  Check the temperature of the thigh about 30 minutes before you anticipate the turkey being fully cooked. Turkey is fully cooked when the thigh's internal temperature is 180°F. The thickest part of the breast should read 170°F.

When the turkey is fully cooked, remove it from the oven and let it sit 20 to 30 minutes before carving. If you anticipate the bird might have to sit longer (guests are running late), go ahead and cover it with foil.

For beginner and more detailed turkey instructions, see www.cynthiagraubart.com/blog


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