Roast turkey en glop rouge

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Revision as of 00:56, 4 December 2024 by Woozle (talk | contribs) (side-by-side layout for with-wings vs. no-wings; footnotes)
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Roast turkey in red glop

Steps

This assumes you're cooking a mix of thighs and wings, no drumsticks or white meat. (The stores mostly only sell white meat, and we don't understand why; the dark meat is so much better.)

phase 1

  • Preheat oven to 450°F
  • Take out as many glass casserole dishes as needed to accommodate all the turkey (crowding is fine)
  • Butter the insides of the dishes (this is optional, but makes it easier to get the cooked turkey out)
  • Put turkey thighs in the dish(es) skin-side up
    • If you are cooking any wings, put them skin-side up in a separate casserole dish.
  • Sprinkle lightly with salt and garlic powder
  • When oven reaches set temperature, put in the thighs but not the wings
    • middle shelf is best
  • Turn oven down to 325°F.[1]
  • The next steps depend on whether you are also cooking turkey wings
phase 2 with wings phase 2 without wings

phase 2a

  • roast the thighs for 35 minutes
  • add wings

phase 2b

  • roast all for 10 minutes
  • remove all from oven
  • baste all pieces
  • coat all pieces with glop[2]
  • put all back in the oven.

phase 2

  • roast the thighs for 45 minutes
  • remove from oven
  • baste all pieces
  • coat with glop[2]
  • put them back in the oven.

phase 3

  • roast for another 30 minutes
  • pull them all out -- ready to serve!

Notes

As of 2024, Sprouts often has vacuum-sealed turkey thighs and wings (and drumsticks if you like them, but not sure how much cooking time to give them), and we've enjoyed several batches of them now.

(2022) We used to get our turkey regularly from Whole Foods (sometimes they would have the wings and not the thighs, other times vice-versa, so and we'd get whatever they had until we have a "complete set", and freeze it in the meantime) -- but then their CEO took his horrendous position on healthcare so we started boycotting them like a hot potato, and dark meat (especially thighs) has been very hard to find since then and consequently we don't do this regularly anymore. Sometimes Fresh Market will have thighs and wings after holidays, and DCM said their butcher counter would as well, but the time-window (in 2022, anyway) was too narrow for us to jump on.

Footnotes

  1. ↑ We used to use 350°F, but that comes out rather burnt on top in our newer oven. Your mileage may vary.
  2. ↑ 2.0 2.1 We use Bone Suckin' Sauce, preferably the "thick style".
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