Jack Riebel,
Chef and Innkeeper, The Inn at Langley,
PO BOX 835 400 First Street Whidby Island WA 98260 360/221-3033
Turkey Roasting Tips

1. Preheat oven to 400 degrees F. Place turkey upside down in a roasting pan using a V-Rack or put a cooling rack inside bottom of pan. Roasting pan should have sides high enough to cover half of the bird. Season the cavity with kosher salt and pepper. Cook for 15 minutes at 400 degrees F then reduce heat to 325 degrees F and cook 15 minutes per lb. of meat. Set aside the last hour of cooking time to cook the bird breast side up. Remove from oven when internal temperature is at 150 degrees F and let rest.
2. Resting your turkey is very important. Roasted turkey should rest 3 minutes per lb. of meat before slicing. This is so that the moisture remains in the meat cavity.
3. Remember, your turkey continues to cook after you remove it from the oven. It will raise another 5-10 degrees F during resting time.

Wine Suggestions:

We like a Pinot Noir or a Syrah to complement the turkey meal. Try Domaine Serene Evanstad Reserve, a Pinot Noir from Oregon. Bedford Thompson and Renwood, both vineyards from California, make a great Syrah.

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