Roasted Turkey
Roasting a turkey is an art that transforms a simple bird into a magnificent centerpiece. The key to a perfect turkey lies in careful preparation, precise seasoning, and patient cooking. From thawing and brining to achieving that golden-brown skin and juicy meat, the process requires attention to detail. By following a few essential steps—proper seasoning, maintaining the right oven temperature, and using a meat thermometer to ensure it reaches 165°F—you can create a delicious, memorable turkey that will impress your guests and become the highlight of any meal.
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Equipment
- 1 brining bag
- string
- aluminum foil
- 1 roasting pan
- 1 carving knife
Ingredients
- 1 16 lb turkey organic
- 1 cup brining solution to cover the bird
- 1 orange
- 1 lemon
- 1 onion
- 2 sprigs thyme
- 2 sprigs rosemary
- 1/2 cup butter
Instructions
- I used a fresh turkey, but if frozen, thaw the turkey in the refrigerator. Allow approximately 24 hours of thawing time for every 4-5 pounds of turkey
- Remove giblets and neck from the turkey cavity.Brining helps keep the turkey moist and adds flavor. Wet brine: Submerge turkey in salt water and herb solution for 24 hours. I purchased pre-packaged brining solution.
- Pat the turkey dry with paper towels.Season inside and outside with: salt, black pepper, herbs like thyme and rosemary.
- Stuff cavity with aromatics like: quartered lemon, quartered orange, fresh herb sprigs, chopped onion.
- Preheat oven to 325°F (165°C)Place oven rack in the lowest position
- Soften 1 stick of butterGently separate the skin from the body of the turkey and using your hand gently place pieces of the butter under the skin to cover the breast.
- Place turkey breast-side up on a rack in a roasting pan. Tie the legs together with string.Brush skin with melted butter.Roasting time depends on turkey weight:8-12 lbs: 2¾-3 hours 12-14 lbs: 3-3¾ hours 14-18 lbs: 3¾-4¼ hours 18-20 lbs: 4¼-4½ hours 20-24 lbs: 4½-5 hours
- Baste turkey every 45 minutes with pan juices or melted butter. Cover the wing tips with aluminum foil to prevent burning.If the turkey is browning too quickly, tent the breast with aluminum foil.Use a meat thermometer to check doneness.Internal temperature must reach 165°F (74°C) in the thickest part of the thigh. Check multiple spots to ensure even cooking
- Remove turkey from oven. Leave on the foil tent. Let rest 30 minutes before carving.Resting allows juices to redistribute, ensuring moist meat.
- Save turkey carcass for making stock.
Notes
The nutritional information is automatically calculated and can vary based on ingredients and products used.
Nutrition
Calories: 159kcalCarbohydrates: 6gProtein: 25gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 41mgSodium: 123mgPotassium: 98mgFiber: 1gSugar: 3gVitamin A: 543IUVitamin C: 23mgVitamin E: 1mgVitamin K: 1µgCalcium: 24mgIron: 0.2mgMagnesium: 6mgPhosphorus: 16mgSelenium: 1µgZinc: 0.1mg
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