Roasting an 11-pound turkey is more managable than larger turkeys.
An 11-pound turkey is on the small side of roasting turkeys, as some turkeys reach 25 to 30 pounds. The benefit of roasting a smaller turkey is that both the thawing and cooking times are shorter than the larger, half-day roasting birds. Proper thawing is as important for proper turkey preparation as the actual cooking is. Poultry is a sensitive food type and must be thawed and cooked properly and according to the correct times table. Add this to my Recipe Box.
Instructions
1. Thaw the turkey completely before roasting. The preferred method of thawing poultry is in the refrigerator, as it prevents harmful bacteria from growing on the bird at room temperature. A frozen 11-pound turkey only needs one to two full days in the refrigerator to completely thaw. If you are running short on time, the alternative quick-thawing method is a cold water bath. Fill the kitchen sink with cold water and place the turkey---still in its plastic wrapping---in the water completely submerged. Change the water every 30 minutes for a total period of five to six hours.
2. Remove the thawed turkey from its plastic wrappings and thoroughly clean in running water. While cleaning, remove the giblets and neck bone from the inside of the bird (usually the giblets are in a bag). Wash the inside of the bird under running water. Place cleaned bird in roasting pan.
3. Season and stuff. Stuffing the bird before cooking is optional; however, it is generally not recommended due to the possibility of uncooked bacteria lingering in the bread mix. If you choose to stuff, fill the inner cavity with your stuffing mixture and truss (sew) the opening closed with kitchen twine and a trussing needle. Rub the turkey with butter and season with thyme, rosemary, garlic and any other poultry seasoning you desire. Make slits in the skin of the bird and shove small slices of butter and herbs under the skin.
4. Preheat the oven to 325º. Place the turkey in the preheated oven and cook for 23/4 to 3 hours, basting frequently. The internal temperature of a turkey must read 165º on a meat thermometer to be considered safely (properly) cooked. An 11-pound stuffed turkey generally takes longer than a non-stuffed turkey, about 3 to 3½ hours total.
Tags: 11-pound turkey, cold water, inside bird, running water, than larger