Here you'll find easy step-by-step instructions that can lead to the very best juiciest poultry you have ever had! cooking the poultry breast-side lower can create a young juicy poultry without brining or using other methods --- if you're stuffing the poultry you'll need roughly 8 glasses of prepared stuffing to have an 18-pound poultry --- the cooking with this recipe is perfect for an 18-pound stuffed poultry cooked at 325 levels F but you will find the choice of stuffing or otherwise --- my favorite advise for any beginner is by using a meat thermometer placed within the breast area, by doing this you'll be assured that the poultry is cooked towards the proper temperature, you are able to cover the uncooked stuffed poultry with plastic wrap and refrigerate overnight and merely pop it within the oven the next mid-morning or when prepared to prepare the poultry --- make sure that you have plenty of chicken broth handy with this recipe because you will probably have to keep adding more in to the pan while cooking --- see cooking occasions at the base for whole turkeys --- see my Kittencal's Easy No-Fail Make Anytime Poultry Gravy
Ingredients Diet
- 1 (18 lb) whole poultry
- 1 ⁄3 cup melted butter. cooled (may use margarine)
- 1 ⁄3 cup vegetable oil
- 1 tablespoon white-colored salt (or use just as much salt as preferred)
- fresh ground pepper (plenty of pepper!)
- 2 quarts chicken stock (would use less)
- 8 cups favorite prepared stuffing (optional)
Very moist and tender, I cooked mine unstuffed, stored it breast side lower for three of the 4 hrs after which flipped it to brown the breast, basting every 40 min. approximately. I put 5 glasses of broth in at the start rather than needed to increase the..actually, I were left with triple things i began with because of the juice in the poultry! Scrumptious.
this created a very tasty poultry, but I wish to explain that convection ovens shouldn't be switched lower to 320. Used to do that, and even though the poultry was scrumptious, it required greater than 2 hrs more than expected.
Appreciate this how-to on roasting a poultry. I really like poultry, but never learned how you can roast one. In some way my 24-lb. poultry am moist and tender at 4 1/2 hrs it literally fell apart. It is really an easy, non-intimidating recipe for anybody that's scared of tackling the large bird. Thank you for teaching me!
