So after letting the turkey set in the brine from Tuesday night to Sunday afternoon (approximately five days), I prepared it for its ultimate destination: the oven.
Steps to getting the turkey ready for cooking:
Step 1: Take out the turkey and pat the bird dry with paper towels. You will want to not only dry the bird on the outside but also the inside.
Step 2: Take out the gizzards. If you want to cook them, great! If not, dispose of them as you wish. Also, my birds' legs were clamped together with a plastic tie thingy. I cut that off, so it would not melt into the bird.
Step 3: After drying the turkey, I brushed the outside with olive oil. It gives the bird a nice crispy look if that's what you're going for. It didn't really matter for me since I was tearing it apart right away after it got out of the oven for later consumption this week.
|And she's done! :)|
Step 5: Turn down the temperature of the oven to 250 F. Let the turkey slowly cook for about 4-6 hours. I took my bird out at about 8:30 p.m., so it wasn't quite 6 hours in the oven. Use a meat thermometer to check if the meat is cooked. Stick the thermometer in the thickest part of the turkey (the thigh). It should read at least 165 degrees F.
Step 6: Carve your turkey, and enjoy! :) It should be really moist and have a hint of smokey flavor due to the liquid smoke you brined it in! :) Yum, yum!