This is a 14-pound turkey. The size of the turkey is kind of big. It’s simple to bake, but the cooking time takes longer. Putting some potatoes and onions around the turkey can make it nicer. I put some aluminum foil on the wings and drumsticks to prevent it from getting burned.
When cutting the turkey, the knife has to be slanted at an angle to have a perfect piece of turkey. I prefer eating dark meat because it tastes good.
Making the gravy sauce is very simple. You can use the turkey sauce from the turkey and cook it in the slow cooker. You will need to make the cornstarch mix in the water. Pour it in the slow cooker and mix the sauce until it thickens and boils up, which means it is ready. Now you made a gravy sauce.
Kids and adults would love this turkey. The best time to bake the turkey is early in the morning. You can have the turkey for lunch or dinner. The taste of the meat is good. The best combination that goes well with this turkey is rice. With the turkey and sauce, you can mix in the rice. You can also make a turkey sandwich with some gravy sauce and a bowl of salad on the side. I like this turkey a lot.
If you know you will not finish it in 2-3 days, you can freeze it in the freezer and take it out to defrost when you eat it. Try making the turkey, you will have a lot to eat.
(Turkey needs to be in the fridge to unfreeze for 2-3 days.)
Cleaning the turkey:
1. Take the turkey out of the fridge and place it in the sink.
2. Put on a pair of dishwasher gloves.
3. Take a pair of kitchen scissors and open the package of the turkey.
4. Open the turkey body-wide. Take the bag of hearts out of the turkey.
5. Check if there is any dirty stuff inside the turkey. If there are, remove them.
6. Rinse the turkey.
7. Put some salt and rub it around the turkey.
8. Place the turkey on a strainer with a container over it.
9. Remove the plastic holder from the turkey.
10. Set the turkey aside.
1. In the bag, take out 3-4 onions and Peel the onion skin.
2. Take a slice cutter and cut into thin round pieces directly into a bowl.
3. Take 4-5 potatoes out of the bag and put them in a bowl.
4. Wash each potatoes.
5. Take a potato knife peeler and peel all the potatoes skins.
(Note: Make sure all the potatoes are peeled nice and clean.)
6. Each potatoes that are peeled, put in a bowl.
7. When they are all finished peeling. Soak all the potatoes in the bowl for 2-3 minutes.
8. Take the bowl of potatoes and pour the water out into the sink.
9. Take the potatoes and cut them into chunk pieces, but not too small. Just the right size and set it aside.
1. In the cupboard, take out a rectangular roasting pan.
2. Put the turkey on the rectangular roasting pan.
3. Put some potatoes around the roasting pan.
4. Put some slices of round onions on top of the turkey and around the pan.
5. Take some aluminum foil and wrap it around the wings and the drum stick to prevent it from burning.
6. Preheat the oven at 350f (190 degrees) for 10 minutes or until the oven is hot.
7. When the oven is hot, place the turkey into the oven and bake for 3-4 hours.
(Note: different size of the turkey, baking time can be different.)
8. When 3 hours are up. Put on a pair of kitchen mittens and open the oven. Take the turkey out.
Use a knife and insert it into the turkey. If blood comes out, it means it is not ready. You need to bake it for another 1 hour.
9. Once it is ready, insert the knife again. If there is no blood, the turkey is ready. Turn the heat off.
Use kitchen mittens and open the oven.Take the turkey out and place it on the table.
Craving the turkey process:
1. Take a knife, a fork and some glass tupperwares.
2. Remove all the potatoes and onions and put them into a bowl.
3. Use a kitchen soup spoon and scoop up all the sauce into a bowl.
4. Take a knife and cut off the wings and the drumsticks. Place it into a tupperware.
5. Put the knife at the slanted angle and cut all the turkey meat into pieces. Put it into a tupperwares.
6. When all done cutting, close the lid and put it in the fridge. If you know you will not finish it in 2-3 days, you can freeze it in the freezer and take it out to defrost when you eat it.
Slower cooker- making the gravy sauce:
1. Take out a slow cooker. Plugin the power.
2. Put some turkey sauce bowl into the slow cooker.
3. Turn on to rice cook
4. Stir the turkey sauce a bit.
5. In the cupboard, take out a bowl. Put some cornstarch and some water.
6. While stirring the cornstarch, pour a bit into the slow cooker turkey sauce.
7. Take a spatula and stir the turkey sauce a bit until it thickens.
8. If you feel the turkey sauce is not thicken, then you need to add a bit more of the cornstarch mixture.
It will make the sauce taste and look better.
9. Leave the lid open and let it cook until the sauce boils.
10. Once it’s boiling, use a spatula and stir to see if it’s thickened. If not, then you need to add more of the cornstarch mixture and mix.
11. Once the turkey sauce thickens, that means it is ready.
Pour the sauce into a bowl and set it aside.
12. Now you have a gravy sauce.
Making a plate of turkey:
1. In the cupboard, take out a plate.
2. Take a tong and put some turkey meat on the plate. You can choose the white or dark meat of your desire.
3. Pour the gravy sauce on the top of the turkey.
4. On the side, you can have some potatoes.
5. Enjoy this plate of turkey with potatoes.