Best Ever Roast Turkey Recipe

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Best Ever Roast Turkey
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Ingredients
12
Count
Nutrition
932
Calories
Total time
270
Minutes
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Ingredients:

  • 2 bunches parsley
  • 2 cups cream sherry wine
  • 2 tbsp sea salt
  • 1/4 cup olive oil
  • 1 -2 cup cream sherry wine
  • 1 cup water

Directions:

  1. Preheat oven at 325 degrees on bake and adjust racks so the pan is 6 to 8 inches from top inside of oven
  2. Allow 4 hrs before serving.
  3. Wash the turkey well with cold water.
  4. Remove neck ,giblet,heart, liver.
  5. Cut wing and tail off turkey
  6. Remove fat pads from turkey.
  7. Line your roasting pan well with foil spray with pam.
  8. (easier clean up.
  9. Place a rack on pan bottom.
  10. No rack?.
  11. Make balls of foil and cover entire bottom of pan.
  12. Place turkey in pan on rack or on balled up foil.
  13. Pat dry with paper towels.
  14. Chop up 1 bunch parsley or use dried parsley leafs.
  15. Place in 1 qt bowl.
  16. Add 2 tbs poultry seasoning.
  17. 2 tbs sea salt.
  18. 1 tbs fresh ground pepper.
  19. Add olive oil.
  20. Add 1/2 of melted butter to mixture.
  21. Mix well.
  22. Place wings /tail LIVER roast only HEART & GIZZARD on each side of the pan.
  23. Or make stock for gravy do not use liver it makes the gravy bitter.
  24. First pour enough sherry wine to cover bird usually 1 cup rub the outer skin well with the wine.
  25. Rub the herb butter oil over entire turkey.
  26. Massage well over skin
  27. Add mixture to cavities too.
  28. Add celery 1 bunch parsley.
  29. Peel cut carrots and onions whole or half to cavity
  30. After the bird is cooked you can dice the veggies.
  31. While bird rests and add the cooked veggies to your stuffing.
  32. If you desire.
  33. Pour rest of butter over breasts.
  34. Add 1 cup of water to pan bottom do not pour over bird.
  35. Place lid on pan or cover well with foil.
  36. Bake the turkey half way (2 hrs).
  37. After 2 hrs remove pan and bird from oven.
  38. Place on trivets or stove top.
  39. Remove foil baste well.
  40. No juice? add more water to pan bottom.
  41. Then baste entire bird
  42. Add 1 cup more sherry wine.
  43. Cover pan again w foil or with lid.
  44. Return to oven.to finish baking/roasting.
  45. Baste periodically.
  46. Last hr of roasting remove foil from pan to brown the bird.
  47. Check temp of bird thickest part of breast should read.
  48. 170 degrees.
  49. Remove bird and place on platter tent with foil
  50. Let rest out of oven.usually 25 minute.
  51. Use a gravy separator - place the skimmed juices.
  52. In a separate container (for gravy).
  53. Brush the resting bird w the reserved fat.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 931.83 Kcal (3901 kJ)
Calories from fat 486.79 Kcal
% Daily Value*
Total Fat 54.09g 83%
Cholesterol 408.95mg 136%
Sodium 1964.97mg 82%
Potassium 1191.24mg 25%
Total Carbs 3.21g 1%
Sugars 1.04g 4%
Dietary Fiber 0.84g 3%
Protein 110.72g 221%
Vitamin C 2.1mg 4%
Vitamin A 0.2mg 8%
Iron 5.4mg 30%
Calcium 83.4mg 8%
Amount Per 100 g
Calories 159.03 Kcal (666 kJ)
Calories from fat 83.07 Kcal
% Daily Value*
Total Fat 9.23g 83%
Cholesterol 69.79mg 136%
Sodium 335.34mg 82%
Potassium 203.3mg 25%
Total Carbs 0.55g 1%
Sugars 0.18g 4%
Dietary Fiber 0.14g 3%
Protein 18.89g 221%
Vitamin C 0.4mg 4%
Iron 0.9mg 30%
Calcium 14.2mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 23
    Points
  • 24
    PointsPlus

Good Points

  • saturated fat free,
  • sugar free

Bad Points

  • High in Sodium

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