How Do You Roast A Turkey

Today, I'm going to show you how to roast a turkey. So, here's a very good tip, you know you want to have your oven nice and hot, you don't want to put any meat in there, because, you know, you want to sort of get your meat in there and you know you want to sort of be extra that way. So, you know, you're looking for a warm oven.

What you do is keep it simple. I'm using a little salt and pepper, mountain sea salt. I'm using black cracked pepper to season up.

I'm going to add my olive oil in there, baste it down really, really nice. It's real important to add some moisture to your meat. Here's a little tip as well.

Any time you are going to roast any meat, add some water in the bottom of your tray, it creates steam and it creates moisture in your meat. So, we're not getting dry meat. So, if we're doing beef, if we're doing lamb, add some moisture in the bottom of your pan.

Add some red wine, or some white wine, whatever you are cooking, again, it all adds steam to your meat and it's adding a bit of moisture to your meat. Salt and pepper, cracked black pepper, again, that's a lot of flavor, rub it in, there must be rubbing these things. So, get some salt on the breast and rub it in there as well.

Now, a lot of chefs will add the salt and pepper and then add their moisture to the tank but I don't believe that. Now, we've got a barrier here and all we've got to do is crisp it up, again, that is what we are looking for. Now, I'm just adding my salt, my pepper and oil to create a nice crispy skin, and I've got my water in my tray, again, to create some steam.

So, when I take my turkey out, it is very important that my meat is not dry, so it's a very important tip. I've got my oven on about 180 to about 190. I'm guessing about six, and I've kept it a nice moderate heat.

Again, while you've got it in the oven, you can nurture it and turn it over and keep basting it. That's what a lot of people don't do. That is they put it in the oven and then they don't nurture it.

So, literally, every half an hour, you can take it out and just keep basting it and get all the juices on the turkey. So, basically, you've got your water in there and you've got the oil coming from the turkey as well. So, you've actually got a nice little basting to go on your turkey.

That's also good. Now, also the size here, we're working about a four to five-pound turkey, quite a small one, and that's probably going to take just over an hour to cook, just double check. Here's your when-it's-cooked tip.

Just put this here and hold it up and when the juices run clear, you will know your turkey is cooked. Or if you weren't too sure, again, just running a knife through, near the bone of the leg, just make sure that the meat is not red at all. It's very important to cook poultry well done.

There's no substitute for red, it has to be well cooked. So, make sure there's no blood at all coming from the turkey. And that's how I cook my turkey. .