Our Favorite Way To Roast Turkey |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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This is how I do it and I always get a perfect roast bird all the time! Lots of times on Sundays through out the year , I make turkey to last us for a few days during the week. Ingredients:
1 fresh or frozen turkey ( we use about 10 to 12 lbs for ourselves and larger for company ) |
oil, or melted margarine, even mayonnaisse or honey |
salt |
pepper |
paprika |
garlic powder |
poultry seasoning |
stuffing/ gravy ( optional ) |
onions, celery , carrots |
Directions:
1. Bring your turkey to room temperature.
2. If frozen, thaw according to label directions.
3. An ice cold or very cold turkey does not roast well.
4. Some cooks rinse the turkey with water and pat it dry.
5. When you handle any poultry be very careful and clean with preparation and cleanup.
6. Season the turkey inside and out liberally with the above seasonings.
7. If you want a stuffed turkey it is very convenient to use a cheesecloth to enclose the stuffing for the turkey cavity.
8. Stuff just prior to baking.and remove the stuffing after baking.
9. This avoids any chance of spoilage and also aids in proper
10. cooling of turkey and stuffing.
11. Liberally spread some oil or melted margarine etc. ( sometimes I even use mayonnaise or even honey ) over the seasoned turkey.
12. Use a large enough roaster pan to hold the turkey.
13. I place a layer of onions, celery and carrots beneath
14. the turkey which flavors the gravy for later.
15. Place t e roaster pan on the lower oven shelf and start
16. initial baking at preheated 375 to 400 degrees for 30
17. to 45 minutes.
18. Then reduce the heat to 350 or 325 degrees to complete the baking process.
19. Baste freqently with pan juices and rotate the pan several
20. times for even browning.
21. Generally allow 15 to 20 minutes per pound for roasting.
22. A stuffed turkey requires the greater additional time per pound.
23. I always use an oven thermometer; some turkey's have pop up timers.
24. When the turkey is finished cooking, allow to stand
25. about 20 minutes to 1/2 hour before carving.
26. Juices settle and it is much easier to carve.
27. I also enjoy decorating the turkey legs with foil for a festive
28. look.
29. -
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