Turkey, turkey, turkey!

3 Sep

This works for chicken, duck, goose, pheasant and cornish game hen.

Pour boiling water all over it including inside the bird, the skin will shrink sealing in all the turkey goodness. Run a little cold water overtop to cool it a titch. Pat dry to remove the water. Then stuff it if you wish and brush a little oil on the skin. Add some spices on the skin if you have some poultry seasonings or even just paprika is cool too.

Ideally place it on a rack in a roasting pan. Use some foil to create a tent or use a cover or lid with the roasting pan.

Roast it at 450F for 15 to 18 mins per pound or 32 to 34 mins per kilo. Half an hour before the roasting time is up, remove the foil, baste a couple and turn the heat down to 325F.

That being said, I had a 19.28 pound turkey then calculated 17 mins per pound, I got 5 hours 27 mins when I took out my meat thermometer at the 5 hour mark it was done. The skin was all nicely brown and crisp. So I took it out of the oven and let it rest for an hour.

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