How to Cook the Perfect Christmas Turkey with Our Cash for Houses Fort Worth Team!

As Americans, we’re lucky to have two such important family holidays so close to one another – Thanksgiving and Christmas. Turkey is a centerpiece for both events, but that doesn’t mean it’s any less intimidating to make – but it doesn’t have to be! Here’s how to make a roast turkey that comes out perfectly every time, from our cash for houses Fort Worth team.

How to Choose the Perfect Turkey

First, you have to choose the right turkey! Fresh turkeys should be purchased one or two days before you’re planning on cooking them, so if you want to do your Christmas shopping in advance, then a frozen turkey is just fine.

If you want the best flavor, choose a turkey that is organic and free-range from a local farm, if possible. They tend to cost more, but it’s worth it! Look for labels that use the words “heritage”, “free-range”, “organic”, “pastured” or “wild”. Wild turkeys tend to be leaner with a more gamey flavor, so the meat can be a little dry.

In terms of size, it’s best to get one pound of turkey per adult in order to get the portions right. If you love leftovers, then go for one that’s a few pounds larger than what you think you’ll need.

If you have chosen a frozen turkey, it can take a long time to defrost! To defrost a turkey, place it in your refrigerator in its packaging for 24 hours per each 5 pounds of turkey. If you are worried that your turkey is still a little frozen on Christmas Day, place it (still in its packaging) in cold water. You can start roasting when it reaches 40-45 degrees F.

The Best Turkey Recipe

Ingredients:

1 stick of unsalted butter

1 lemon (zested and juiced) and 1 orange (halved)

1 teaspoon fresh thyme, chopped

Kosher salt and fresh black pepper

1 onion (quartered)

1 head of garlic (halved)

2 ½ cups of chicken broth

2 cups of champagne

Method:

Heat your oven to 350 degrees F.

Melt the butter in a small saucepan, adding in the lemon juice and zest.

Wash your turkey with warm water and pat dry with paper towel, placing it in a deep roasting pan.

Generously salt and pepper the turkey cavity, and stuff it with thyme, the orange, the halved lemon, the onion and garlic.

Brush the outside of the turkey with the melted butter, salt and pepper.

Put the broth and champagne in the roasting tray (be sure to get some in the turkey cavity) and cover the try with foil.

Roast until the juices run clear (usually 2 and a half to 3 hours). Uncover and roast until skin turns golden brown.

Remove the turkey from the oven and cover with foil and thick, clean towel in a warm area. Let the turkey rest for 30 minutes before slicing. Add any leftover juices in the roasting pan to your gravy. Enjoy!

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