Turkey Cooking Instructions and Recipe
If you want perfectly cooked turkey, you need to try this recipe. Try roasting your turkey with side pork for extra delicious flavor! That’s right, we use side pork (fresh pig belly or bacon before it’s cured and smoked), to help this turkey cook evenly, and add rich flavor to the breast. For complete directions, just hit the play button to watch our short instructional video. This secret ingredient makes a huge difference and we highly recommend you try it at home! Stop by Lake Geneva Country Meats and get everything you need for this recipe, and enjoy your Turkey!
Remove giblets & neck from the inside of the turkey and set off to the side (for gravy – see link below for recipe). Pat turkey dry and place on top of a rack set in a roasting pan.
Season the outside of the turkey to taste with salt & pepper, or your other favorite seasoning. You can also stuff the bird with aromatics such as fresh herbs, lemons, onions, etc. at this point.
Take the side pork and layer it on top of the outside of the Turkey. Cover as much of the bird as you can with the side pork. For a 0-10 lb. turkey, about 1 lb. is necessary, for a 11-20 lb. turkey about 2 lbs. are necessary, etc.
Place the cheese cloth (or butcher netting) over the turkey and side pork to help keep the side pork in place as the turkey cooks. Pour 1 cup of water into the bottom of the roasting pan.
Cover with the turkey with aluminum foil to help keep moisture in the bird.
Place your turkey in a 350F oven & roast for approximately 15 minutes per pound, until the breast meat reaches 165ºF. It’s important to cook to temperature, not calculated time.
When there are 45 minutes left in the calculated cooking time (ie after 1 hour and 15 minutes of 2 hours of cooking), remove the side pork, cheesecloth and aluminum foil and bake for the remaining 45 minutes.
Once the turkey is fully cooked (make sure the breast meat is 165ºF) remove from the oven and let the turkey rest for at least 15 minutes on a cutting board, then carve, and enjoy!
Get more great recipes at lakegenevacountrymeats.com
Pinot Noir is a thin-skinned grape that produces light red wines. The best Pinot Noirs are fruity, earthy and spicy and very easy to drink!
- Burgundy, France
- Sonoma, California
Pairs great with:
- Pinot Noir can work with a variety of foods from salmon to pork to mushrooms
Riesling is an amazing grape that can make delicious sweet wines and delicious dry wines! Dry rieslings are particularly food friendly.
- Mosel, Germany
- Alsace, France
- Columbia Valley, Washington
Pairs great with:
- Dry riesling pairs with almost anything, sweet riesling pairs great with spicy food