Post by Kathy on Aug 24, 2016 23:07:05 GMT
Roasted Turkey
Happy Thanksgiving! I think turkey is under used! It would be great to have turkey more throughout the year but it is time consuming! Thawing takes a few days up to a week and baking takes several hours but man is it worth it! Not only is it good right out of the oven but the things you can make with the leftovers are delicious! I just love a good old turkey sandwich!
I think one of the tips for a flavorful, moist turkey is cooking it breast side down for 2 hours! Works like a charm!
Let me be honest and say that I've only made turkey 5 times, maybe and I've never stuffed it with dressing! We are always invited out for holiday dinners and we always bring home leftovers! But this turkey is one that I made over a weekend! Super moist and full of flavor! We really enjoyed our turkey with all of the trimmings! I made green bean casserole, Stove Top Stuffing
mashed potatoes and gravy and dinner rolls! Perfect meal and our tummies were very happy! Nap time! I was reading a great blog on all the Do's and Don'ts with making turkeys and it was very informative! Check it out at The Yummy Life www.theyummylife.com/Best_Roast_Turkey if you ever need turkey advice!
14-16 pound turkey, fresh or thawed
1 teaspoon salt
1 teaspoon pepper
1 teaspoon french thyme, Penzey's is great
1 lemon, quartered
1 medium onion, peeled and quartered
3 cups chicken broth
½ cup butter, softened
Remove thawed turkey from refrigerator and allow to rest at room temperature for 30 minutes.
Place oven rack in lowest position. Preheat oven to 400°.
Coat roasting pan and rack with cooking spray and set aside.
Remove neck and giblets from turkey main and neck cavities.
If turkey has a metal or plastic clamp holding the legs together, remove and discard it.
Add some of the salt, pepper and thyme to the turkey cavity and rub with hand to distribute inside cavity. Stuff the cavity with lemon and onion.
Overlap skin at cavity opening to cover as much of gap as possible; use toothpicks or small turkey skewers, if needed, to hold skin in place. Cross legs or tie legs together with twine.
Under the skin, rub all over with butter and 1 cup of the chicken broth. Try to rub butter and broth in every nook and cranny under the skin. It will be messy. Tuck wing tips under turkey body, using them to hold skin over neck cavity in place.
Next, rub outside all over with butter and remaining salt, pepper and thyme. Add remaining chicken broth to the bottom of sprayed roasting pan.
Flip turkey over, breast side down, onto rack in roasting pan.
Place in 400° oven uncovered. After 1 hour, lower heat to 350° and cook for an additional hour for turkeys 14 pounds or larger.
Remove from oven and flip turkey over so it is breast side up. Cook an additional 1-2 hours depending on oven and turkey size.
Cooking times can vary. 13 minutes cooking time per pound is a good estimate. It should take a 14-16 pound turkey a total of 2½-3½ hours to cook. I cooked mine for 4 hours total. These times are an estimate and can vary. That's why using a thermometer is important for determining exactly when the turkey is done. Test at the thickest part of the turkey and temp should be 175°.
When fully cooked, remove turkey from oven, cover with aluminum foil, and allow to rest undisturbed for a minimum of 30 minutes and up to 60 minutes.
Carve and serve.
