Take a cue from Blue Bloods and start your own Reagan family dinner tradition.
Wow your family and guests with this classic dish from The Blue Bloods Cookbook.
Cooking the perfect turkey for your Thanksgiving feast starts with buying the right bird.
A fresh bird makes prep easier, but if you buy frozen, be sure to build-in time to defrost (estimate 24 hours for every 5 lbs.). You can speed up the process, if need be, by thawing the bird in a large container full of cold water, changing the water every half hour.
- One turkey, fresh or frozen
- 1 cup (2 sticks) unsalted butter
- Kosher salt and freshly ground black pepper
- 3 cups chicken broth
1. Remove the turkey from the refrigerator 20 to 30 minutes before you want to put it in the oven, and remove the package of giblets from the neck. (You can reserve these for homemade gravy if you like, or for other uses as well.)
2. Melt the butter and keep it warm.
3. Season the turkey all over with salt and pepper. Place the turkey in a large roasting pan equipped with a rack. If your pan doesn't have a rack, use 6 to 8 cut potato halves spaced evenly in the bottom of the pan, cut-side down (or use celery stalks or large carrots). You don't want the bottom of the turkey cooking in its own juices. Pour the chicken broth into the pan.
Photo Credit: Jojo Whilden/CBS.
4. Preheat the oven to 450°F. Put the turkey in the preheated oven and then lower the oven temperature to 375°F. Assume 15 minutes per pound for the cooking time, and baste the turkey every 20 to 30 minutes, ﬁrst with the juices from the roasting pan, and then with the melted butter for the last two times.
5. Once the skin has browned, cover the top of the bird with aluminum foil to prevent it from charring. Remove the turkey from the oven when an instant-read thermometer stuck into the thickest part of the thigh meat registers 165°F.
6. Let the bird rest for 20 to 30 minutes before carving. To carve, remove the wings, drumsticks, thighs, and breasts. Carve the meat off the turkey for best results, and arrange it on a serving platter to bring to the table. Always refrigerate leftovers within 2 hours.
Recipe from The Blue Bloods Cookbook by Bridget Moynahan and Wendy Howard Goldberg. Copyright © 2015 by the authors and reprinted by permission of St. Martin's Press.