Poultry

I love Flautas de Pollo Ahogadas En Salsa Verde!

February 1, 2025 by Becky Spoon

Chicken and Potato Flautas drowned in salsa Verde! Doesn’t this sound amazing? They are crunchy to the bite and the chicken that is mixed with soft mashed potatoes and cheese and seasonings as the filling is tender, so flavorful and absolutely mouth watering. All rolled up and quickly fried to a golden brown, these just hit the spot. They are then plated and covered with the delicious salsa Verde, lettuce, cheese and other topping of your choice These flautas stay crispy until the end and when you are finished you are looking forward to the next time you can eat them. Let’s get started with how to make these delicious flautas!

I had seen taquitos or flautas in I guess a TexMex way. I was happy when my friend that lives in Mexico taught me how to make these the right way, from Mexico. Even after her instructions I also watched several videos to make sure I was making them right. Now I do! I hope you will too!

They are not difficult, once you have your ingredients prepared. You can start the day before cooking the potato mixture with the chicken and cheese. You can make your salsa Verde a couple of days in advance and you can even roll your flautas ahead of time, safely store them covered well in your refrigerator. This will actually help them to hold together in the frying process.

These Flautas de Pollo Ahogadas En Salsa Verde, or rolled tacos filled with chicken, potato and cheese, fried and covered in salsa verde, topped with cotija cheese and crispy lettuce, truly are an absolute favorite! They are crunchy, with a well seasoned filling, and a little kick is added my topping off with a little spicy salsa verde!

Flautas de Pollo Ahogadas En Salsa Verde

These flautas will be excellent for game days this fall! or a weeknight meal. You can make the flautas ahead of time and freeze them. You can make the salsa Verde ahead also and freeze in small containers. When you are reheating the flautas, heat them in an air fryer or in the oven so they will crisp up again. Thaw your salsa and heat in a sauce pan, then top with cheese of your choice (I like the more authentic cotija crumbles) and add the crispy shredded lettuce! Perfection!

Game day, place them on a heating plate similar to this along with the salsa Verde. Have the cheese and shredded lettuce in a container on a bed of ice to keep it chilled, along with extra salsas you may want to have available. You could add chopped onions, cilantro, tomatoes and radishes as additional garnishes.

Your guest can build their own perfect Flautas. Here’s the link for the heating tray: https://amzn.to/3RKWxHh. By the way, this heating tray is on sale right now! I am a real stickler about my food being served hot!

What do you need to make these delicious flautas?

For the Salsa Verde:

Tomatillos
Poblano
White onion
Garlic
Jalapeno
Salt and Pepper
Oil

For the Filling:

Chicken
Potatoes
garlic
Onions
Muenster or Monterey Jack Cheese
Salt and Pepper

Garnishes:

There are a number of garnishes you can eat on flautas! Here’s a few you can chose from:

Thinly sliced radishes
Thinly sliced red onions or pickled red onions
Shredded lettuce.
More cheese, try cotija too

Need a guacamole recipe? Try this: #1 – delicious guacamole!

This recipe is small. Feel free to double or triple! Let me know what you think.

Flautas de Pollo Ahogadas En Salsa Verde

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Servings: 4 servings

Ingredients Method

Ingredients

For the Filling

1.5 lbs chicken breast
1/2 white onion
1 head of garlic
2 bay leaves
salt and pepper
2-4 medium potatoes, skin on
shredded muenster cheese

Salsa Verde

1 lb tomatillos
4 cloves garlic
1-2 whole jalapeno peppers, stems removed
1/4 white onion
1 whole poblano pepper
1/2 cup cooking water
1 tsp oregano
small bunch of cilantro
salt to taste
oil

To assemble

12-16 corn tortillas softened in oil or microwave
shredded lettuce
Cotija Cheese
oil for frying the flautus

Method

For the filling

PLace the chicken along with the other ingredients and cover with water. Bring to a boil and cook until tender. Boneless chicken breast will cook in 12-15 minutes, bone in will take a little longer.
Remove from heat when done and allow to cool so you can shred it.
Add the unpeeled potatoes to a pot of salted water and cook until tender. When done, remove from the heat and allow to cool. When you are able to handle, peel the potatoes.
Shred the chicken and add to a bowl. In another bowl, roughly mash the potatoes. Combine the chicken and the potatoes along with the grated muenster cheese. Salt and pepper to taste. Set aside

To assemble

Heat a skillet with a little oil. Heat to medium high and one at a time add the corn tortillas to soften and quickly remove them.
Fill each tortilla with the chicken mixture until all are complete. Heat a skillet and fill with enough oil to fry the flautas. Heat to medium high and continually turn them to prevent burning.
Drain on a wire rack or paper towels.
To assemble:
Spoon some of the Salsa verde onto the plate, Place 3 or 4 flautas on top. Ladle more sauce on top. Add shredded lettuce, Cotija cheese. Enjoy,
Additional garnishes can be thinly sliced onions or pickled onions. Crema would be great. Guacamole or sour cream, yum.

chicken cacciatore – comfort food at it’s best

January 18, 2025 by Becky Spoon

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Chicken Cacciatore is a favorite and I’ve made it this way forever it seems. This dish is my ultimate comfort food. I have so many but this is one that I just crave and have to make. Chicken that has been seared on the outside, then braised in tomatoes, garlic, bell peppers and seasonings very slowly until it falls off the bone …..I have no words.

I like to serve it in a bowl like in the photo with pasta and some kind of white bean like Navy Beans, Great Northern Beans or Cannellini Beans. The combined flavors of all ingredients are magic. Add a piece of garlic bread or just a chunk of fresh french bread and you’re set.

What you need to make this…

4 pieces chicken, like 2 thighs and 2 legs
2 tbsp extra virgin olive oil
3-4 garlic cloves, minced
1/2 onion, sliced
1/2 green bell pepper, sliced
1/2 red bell pepper, sliced
1 14.5 oz. can diced tomatoes
1 cup chicken stock
1/2 tsp dried oregano
1/2 tsp Italian Seasoning
fresh basil for serving
parmesan cheese for serving

I served this in white bowls that I absolutely love! I actually love to serve entrees in bowls many times rather than on a plate. Here’s the link for these bowls: https://amzn.to/3hFHFEK

About the ingredients….

I like to use an Italian tomato in this recipe, or really any recipe that’s Italian that I’m making a sauce. Usually I use Cento Whole Italian tomatoes or other brands of San Marzano. Here’s a link if you are not familiar. Here’s a link if you aren’t familiar with this brand. https://amzn.to/2Y8S5pJ

Here’s another brand that I love: https://amzn.to/4hnbyIE

What could I serve with this?

If you wanted to serve an appetizer before this meal I would suggest a salad, an antipasti or some stuffed mushrooms. Here’s a couple of my recipes: stuffed mushrooms

Chicken Cacciatore

5 from 1 vote

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Servings: 2 Servings

Course: dinner, Lunch, Main Course

Cuisine: Italian

Ingredients Method

Ingredients

4 pieces chicken, like 2 thighs and 2 legs
2 tbsp extra virgin olive oil
3-4 garlic cloves, minced
1/2 onion, sliced
1/2 green bell pepper, sliced
1/2 red bell pepper, sliced
1 14.5 oz. can diced tomatoes
1 cup chicken stock
1/2 tsp dried oregano
1/2 tsp Italian Seasoning
fresh basil for serving
parmesan cheese for serving
for a little kick add a little Calabrian Chile!

Method

Season the chicken on both sides with salt and pepper.
Heat a large skillet and add the olive oil. When heated add your chicken pieces skin side down and cook until golden grown. Turn the chicken and brown the other side.
When both sides have browned, remove the chicken to a plate.
Add the onions and garlic to the skillet and cook on medium heat for about 5 minutes until the vegetables have softened. Add the garlic and cook until it is aromatic.
Add the chicken stock and the tomatoes to the skillet, Scrape up the bits in the bottom of the pan. Add the oregano, a pinch of sugar if your tomatoes are bitter and a little salt and pepper if needed. Bring to a simmer, place a lid on the pan and cook for about 20 minutes.
Add your chicken and the juices to the tomato and vegetable mixture. Then, bring to a simmer, cover the pan and cook another 20 minutes until your chicken is cooked through. Remove the lid and check for doneness. The Internal temperature should be at 165 degrees and the meat will start to fall of the bone. If you need to cook a little longer, add the lid and continue cooking for another minutes. At this time if the chicken is at the desired temperature, remove the lid, increase the heat and allow your sauce to cook down a little.
Serve with polenta or pasta! I served this time with Polenta but many times I serve over a bowl of spaghetti! Bon Appetit!

easy southern chicken and dumplings.

January 8, 2025 by Becky Spoon

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These chicken and dumplings bring back memories of my Mom’s exceptional comfort food. Despite being around 90 years old, she continued to make the most delicious chicken and dumplings until she could no longer be in the kitchen. I can still taste her dumplings. What an amazing comfort food dumplings are, right?

I don’t share many pictures of them because they are challenging to capture in a visually appealing way due to their somewhat plain appearance. However, their taste far surpasses their visual appeal, packing an incredible burst of flavor!

One of the reasons they are so flavorful is that I actually cook my chicken that I’ll use in the dumplings in chicken stock. I always have homemade chicken stock in my freezer. You can leave the chicken whole or you can cut up before adding to the stock. I cut mine up because I add the dark meat first and cook for 30 minutes, then I add the breast and cook just until they are done or the internal temperature reaches 165 degrees. I just don’t want the breast to be dry. Also, because I’m using chicken stock that was prepared with onions, carrots, celery, bay leaves and seasonings, you don’t have to do this while using stock.

If you do use plain water, you will need to add onions, celery, carrots, bay leaves, and salt and pepper to season the broth. Then you would remove your chicken, strain your broth and discard the vegetables to have just the broth left for your dumplings.

What you will need to make this dish:

4-5 pound fryer chicken whole or cut up
Chicken stock to just cover the chicken
*If you don’t have chicken stock already prepared, use water, add 1/2 onion, 2 carrots, 1 celery stick, 2 bay leaves, salt and pepper
All purpose flour
Crisco shortening
more hot chicken stock for making the dumplings
salt and pepper to taste

easy southern chicken and dumplings

I also use the hot chicken stock to make the dumplings. The dumplings are just flour, crisco shortening, salt and the hot chicken stock. The hot chicken stock makes a very nice, easy to roll out dough.

I like to use a large pot for cooking the chicken and the final dish. I used an 8 quart stock pot similar to this https://amzn.to/3gO1R6x3.

I like this because I can also use it on an induction burner that requires a certain material.

I have a little different dumpling recipe that adds carrots and peas that is maybe more like a soup. Here’s the recipe for those dumplings: Chicken and Dumplings – ultimate comfort food.

Here’s the new recipe! Enjoy!

Chicken and Dumplings

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Course: Main Course

Cuisine: American

Ingredients Method

Ingredients

1 4-5 pound fryer chicken whole or cut up
Chicken stock to just cover the chicken
*If you use water, add 1/2 onion, 2 carrots, 1 celery stick, 2 bay leaves, salt and pepper
4 cups flour
3/4 cups crisco shortening
1/2 tsp salt
1 cup plus more if needed, hot chicken stock
salt and pepper to taste

Method

In a large pot, add the chicken and enough chicken stock to cover. Add a whole chicken or cut up. If I cut up, I add the dark parts first and cook 30 minutes, then I add the breast and cook until done or the internal temperature of the breast reaches 165 degrees. Remove the chicken and when cook enough to handle, shred or cut the chicken into pieces and set aside.
(If you you are starting with water add the onion, carrots, celery and bay leaves. After cooking, remove the chicken, strain the broth discarding the vegetables. Add the stock back to the pan for the dumplings).
Bring the stock up to a medium boil. Place the flour and salt into a bowl. Work in the shortening until becomes like coarse meal. Add the hot broth, starting with 1 cup adding more if needed until the dough completely comes together and you are able to roll out without crumbling.
Roll out about a quarter inch and cut into about 3 inch by 1 inch pieces. Add a piece at a time to the boil of the broth, using a knife occasionally to make an open space to add the next dumpling. When all the dumplings have been added, lower the heat to a simmer, place a cover and set it ajar, and cook the dumplings for about 20 minutes until done. When done, check for salt and pepper. Add the Chicken and serve immediately.
If you have leftovers, you will need to add water to loosen as your dumplings will absorb the broth when stored in the refrigerator.

love this Chicken Pot Pie, the ultimate comfort food.

November 29, 2024 by Becky Spoon

Chicken Pot Pie is a recipe that brings about a comforting and nostalgic feeling. It reminds me of the individual boxed pies I enjoyed during my childhood, and the excitement that built up while waiting for them to cook in the oven for about 30 minutes. Back then, microwavable Chicken Pot Pies with a deliciously brown and crispy top were not readily available like they are today.

Chicken Pot Pie is a classic dish that evokes a sense of warmth and familiarity. Its creamy filling, packed with tender chicken and vegetables, is encased in a golden, flaky pastry crust. This comforting meal has stood the test of time and continues to be cherished by many. Whether enjoyed on a cozy winter evening or as a heartwarming family dinner, Chicken Pot Pie never fails to bring a smile to my face. Its timeless appeal and delicious flavors make it a beloved staple in American cuisine.

I prefer the double crust made with a basic pie crust for my homemade chicken pot pie. Today, I used Pillsbury store-bought crusts to make it even easier.

The filling in this recipe remains consistent, while the crust can vary based on personal preference. Some options for the crust include a lattice design, a single crust with vents, or a separate baked puffed pastry topping. Each of these choices offers its own unique taste and adds to the overall delight of the dish. As a twist, I have even experimented with topping the chicken pot pie with flaky biscuits, creating a scrumptious variation.

Here’s a couple of more photos with the different crust I’ve used. This is with a puffed pastry:

lattice top:

and individual pot pies with single crust:

I love to make individual pot pies in these large ramekins: https://amzn.to/3nmDelR

Delicious Homemade Chicken Pot Pie

I usually have either a homemade roasted chicken or a store-bought rotisserie chicken on hand, and there’s always some leftover. I don’t like wasting food, so when I have leftover chicken, I typically prepare dishes like Chicken Noodle Soup, Chicken and Rice Soup, a Chicken Casserole such as my Chicken and Green Chile Tortilla Casserole, Chicken and Dumplings, or even a Chicken Pot Pie, which I’m really in the mood for today! The possibilities are endless!

Chicken and Green Chile Tortilla Casserole http://chicken and green chile casserole

New Mexico Green Chile Chicken Casserole

Chicken and Dumplings

An alternative to the roasted chicken is the chicken you use in making a homemade stock that I generally use for chicken salad or dumplings. I just take a whole chicken, add onions, celery, carrots, bay leaves, a little salt, and pepper, cover with water and cook until the chicken begins to fall off the bone. Here’s the link for these delicious dumplings: Chicken & Dumplings, the Perfect Comfort Food

Delicious Homemade Chicken Pot Pie

I hope you love this recipe as much as we do!

Homemade Chicken Pot Pie

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Course: dinner, Lunch, Main Course

Cuisine: American

Ingredients Method

Ingredients

3 tbsp butter
1 tbsp vegetable oil
3 tbsp all purpose flour
1/2 onion, diced
1 1/2 cups carrots, thinly sliced
1-2 stalks celery, thinly sliced
1 1/2 cups potatoes (I used red becasue they hold better)
1/2 tsp salt
1/2 tsp pepper
Fresh thyme springs and rosemary tied together with kitchen twine.
3-5 cups chicken broth (start with the lowest amount and add more to your desired thickness)
1 Knorr chicken bullion
4 cups chicken or turkey, diced, cubed or shredded
1 cup frozen peas
2 9 inch pie crust
1 egg +1 tsp water for the egg wash

Method

Heat the butter and oil over medium heat in a large saucepan. Add the onions, carrots, ptatoes and celery. Sauté for 3 to 5 minutes. The vegetables will not be tender. They will finish cooking after your stock is added.
Add the flour to your sauteed vegetables and cook a minute or two, stirring to eliminate a flour taste.
Add the chicken broth and the chicken bullion. Stir to prevent lumps and bring up to a simmer, adding more stock if needed. Add your tied herbs. When you reach the desired thickness, lower the heat to a low simmer and cook until the carrots are tender. Add salt and pepper to taste, but remember the bullion adds saltiness so do a taste test first.
Remove from the heat and add your chicken and peas. Just stir to combine.
While the filling is cooling, par-bake the bottom crust at 425 for 15-17 minutes. I always fit my crust in the pan I'm using then place foil over the crust tucking the foil over the top of the crust, being careful not to hurt your crust, but securing in hopes your crust will not fall down the sides. You can also add pie weights or beans which will help even more.
When the crust is par-baked, remove the foil and add your filling.
Add your top crust either as a lattice or a solid sheet. If you use a solid crust, cut a few slits so the steam can escape. You can use puffed pastry as I described in the content of the post.
Beat the egg and water and brush your pie with the mixture. I check the pie after about 15 minutes and brush again, but not necessary.
Bake the pie until it is bubbling and it is golden brown. Bon Appetite!

delicious hatch green chile chicken casserole.

December 28, 2023 by Becky Spoon

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Indulge in the irresistibly cheesy and creamy delight of this Hatch Green Chile Chicken Casserole. It epitomizes comforting goodness, utilizing simple ingredients and effortless preparation. Prepare to be amazed by its delectable taste. I devoured a whole casserole dish of this scrumptiousness within just two days, even enjoying it for breakfast. Truly, it is a culinary triumph.

Hatch Green chile chicken casserole

For this recipe you can either cook your chicken or buy rotisserie chicken. Canned Hatch green chile is typically found in the Mexican food section of stores, the brand 505 offers jarred green chile and they are found in the frozen section of many stores. Another option is to order them from a New Mexico store that ships them to your location. Personally, I order them annually. If you’re lucky, you might live near a store that roasts them for you during the season. Additionally, you will need cream of mushroom soup, cream of chicken soup (or just one of them), corn tortillas, cheese, and chicken broth. Personally, I like to prepare my own stock and freeze it in plastic containers for later use.

I first tried New Mexico Green Chile Chicken Casserole in Las Cruces while my sister resided there, where it enjoys great popularity. I thoroughly enjoyed it when she prepared it, and I continue to make it myself! We prefer to use hatch green chile, and the spiciness of the dish can be adjusted based on whether you opt for mild, medium, or hot chile. I tend to combine medium and mild to get a little heat but not too much. I have tried some New Mexico Hatch chiles very hot.

I have used The Hatch Chile Store to purchase if we haven’t brought them home with us. Their link is: https://www.hatch-green-chile.com . HOWEVER, you can buy green chile in cans on or in the freezer section of your grocery store.

This is comfort food at its best. I like to serve it with pinto beans, https://the2spoons.com/pinto-beans-for-refried-beans/s: shredded lettuce and tomatoes, and some tortilla chips.

Hatch Green chile chicken casserole

I think you’ll add this recipe to your favorites! It’s creamy, spicy from Green Chile, luscious with the cheese and tortillas and hearty with the chicken! Enjoy!

Hatch Green Chile Chicken Casserole

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Prep Time 10

Total Time 55

Servings: 6 Servings

Course: Main Course

Cuisine: Mexican

Ingredients Method

Ingredients

1 Onion, chopped
1 Can Cream of mushroom soup
1 Can Cream of chicken soup
2 Cups Hatch Green chile (if hot you may want to reduce the amount to 1 cup, then see how much more you want, I used 1 1/2 with hot chiles)
2 Cups Chicken broth
2-3 Cups Chopped or shredded chicken
Salt and pepper to taste
1 Tsp Ground cumin
12 Corn tortillas
Grated cheddar for layering and topping
12-15 corn tortillas

Method

Combine the chopped onion, soups, green chiles, chicken stock and salt and pepper to taste in a saucepan. Cook for 15 to 20 minutes until the onions are soft. You don’t sauté the onions first. After the onions are soft add the chicken, stir to combine and set aside.
Preheat the oven to 350 degrees F. Get your casserole dish, sauce, cheese and tortillas together to start layering.
In a 9×11 casserole or pan put a thin layer of the sauce on the bottom. Top with 6 tortillas (they’ll overlap a little).
Top with a layer of sauce.
Add a layer of cheese, a little sauce, then top with 6 more tortillas.
Add the remaining sauce and cheese.
Cover with foil that you have sprayed or rubbed a little oil on so it won’t stick to your cheese. Bake for 30 minutes, then remove the foil and cook about 10 minutes longer.
Serve with pinto beans or refried beans, Mexican rice or even a nice salad and tortilla chips.

a most beautiful dry brined spiced roast turkey.

October 27, 2023 by Becky Spoon

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Roast Turkey is a must at Thanksgiving and this Dry Brined Spiced Roast Turkey really is beautiful. This recipe was on the cover of the November, 2019 Bon Appetit magazine and I wanted to try it. Happy I did! It turned out wonderful! Not only is this turkey dry brined for two days, but it is cut into pieces before roasting.

I’ve always wanted to try the cutting of the turkey into pieces before roasting. My son is an excellent trained chef and he always cuts his turkey into pieces before roasting. Not only does it cut down on the cook time, but you get a much more evenly roasted turkey.

Beautiful Dry Brined Spiced Roast Turkey

The spice rub has black and pink peppercorns, kosher salt, garlic powder, onion powder, smoked paprika, and light brown sugar. If you aren’t familiar with pink peppercorns, here’s a link: https://www.amazon.com/pink-peppercorns.

Viva Doria Brazilian Pink Peppercorn, Steam Sterilized Whole Pink Pepper, 8 Oz

There’s different brands and you may be able to find the pink peppercorns at your local grocery store.

There is a glaze with brown sugar, fresh herbs like sage, rosemary, bay leaves, and or thyme, garlic, orange zest, soy sauce and sherry or red wine vinegar.

Beautiful Dry Brined Spiced Roast Turkey

If you want to stick to the more traditional Thanksgiving Roasted Turkey, here is a link for that from my blog: https://the2spoons.com/thanksgiving-roasted-turkey/. I love them both!

Spiced and Glazed Roast Turkey

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Course: dinner, Main Course

Cuisine: American

Ingredients Method

Ingredients

For the Turkey and Dry Rub Brine

1 12-14 lb Turkey, neck and giblets removed
6 tbsp natural oil like vegetable or canola for rubbing the turkey
2 tbsp whole black peppercorns
2 tbsp pink peppercorns (if you have, otherwise, substitute for more black)
1/4 cup plus 1 1/2 tsp Morton Kosher Salt
2 tbsp garlic powder
1 tbsp onion powder
1 tbsp smoked paprika
1 tbsp brown sugar

For the Glaze

small handful of hardy herbs like sage, rosemary, bay leaves and/or thyme)
4 garlic cloves, crushed
2 2×1" strips orange zest
1/3 cup low sodium soy sauce
1/3 cup sherry vinegar or red wine vinegar
1/3 cup packed light brown sugar

Method

Place turkey, breast side up, on a cutting board and pat dry. Grip a wing and pull it outward so you can see where it attaches to the body. Using a sharp boning or chef’s knife, cut though the joint to separate the wing from the breast (if you hit bone, you’re in the wrong spot; pull the wing out farther to help you get into the place where the joint meets the socket). Remove wing; repeat on the other side.
Cut through skin connecting 1 leg to carcass. Pull leg back until the ball joint pops out of its socket; cut through the joint to separate leg. Repeat on the other side.
Now for the breast: Position the turkey breast side down with the opening facing you. Using kitchen shears, cut along one side of backbone until you get all the way through the neck end, then turn the turkey 180° and cut through the other side to remove the backbone (save it for making stock).
Very finely grind black and pink peppercorns in a spice mill or mortar and pestle; transfer to a medium bowl. Add salt, garlic powder, onion powder, paprika, and 1 Tbsp. brown sugar and use your fingers to mix together.
Place turkey pieces, skin side up, on a wire rack set inside a rimmed baking sheet. Sprinkle salt mixture liberally all over turkey, patting to adhere. You may not need all of it, but it’s good to have extra since some will end up on the baking sheet. Chill bird, uncovered, at least 24 hours and up to 2 days.
Remove turkey from wire rack and rinse baking sheet and rack if needed (turkey will most likely release some liquid). Line baking sheet with 3 layers of foil to make cleanup easy and set rack back inside. Arrange turkey pieces on rack, skin side up, and let sit at room temperature 2–3 hours to help decrease the cooking time.
Meanwhile, cook herbs, garlic, orange zest, soy sauce, vinegar, and remaining ⅓ cup brown sugar in a small saucepan over medium heat, stirring occasionally, until sugar is dissolved and glaze thickens slightly (it should just barely coat a spoon), 10–12 minutes. Remove glaze from heat.
Place a rack in middle of oven; preheat to 425°. Rub turkey with oil and pour 1 cup water into baking sheet. Roast turkey, rotating baking sheet halfway through, until skin is mostly golden brown, 20–25 minutes. Reduce oven temperature to 300° and continue to roast turkey, brushing with glaze every 20 minutes and adding more water by ½-cupfuls as needed to maintain some liquid in baking sheet, until an instant-read thermometer inserted into the thickest part of breast registers 150°, and 170° when inserted into the thickest part of the thighs, 50–70 minutes longer (total cooking time will be 1–1½ hours). Skin should be deep golden brown and shiny. Transfer turkey to a cutting board; tent loosely with foil. Let rest 30–60 minutes before carving.