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Roast Turkey
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Prep Time:
30 minutes
Total Time:
5 hours 30 minutes
Juicy roast turkey recipe for any occasion, not just Thanksgiving. Easy steps to follow for a moist and flavorful dish. Impress your guests with this delicious homecooked meal. Perfect for celebratory dinners or a cozy night in. Just add your favorite sides and dinner is served!
Ingredients:
  • 1 whole turkey, 12 pounds
  • Butter or margarine, melted
Instructions:
  • Choose a turkey that is plump and meaty with smooth, moist-looking, creamy-colored skin. Ensure that the cut ends of the bones are pink to red in color.
  • To thaw a frozen turkey, use one of these methods: refrigeration (allow 2 days for an 8-12 pound turkey and 5 days for a 20-24 pound turkey) or cold water (allow 30 minutes per pound for thawing, changing the water frequently). If using a microwave, follow the manufacturer's instructions carefully. Keep the turkey in its original wrapping, ensuring it's free from any tears or holes.
  • Remove the giblets (gizzard, heart, and neck) from the turkey's neck cavity and discard. Rinse the inside of the turkey with cool water, then pat dry with paper towels. Lightly season the cavity with salt, if desired, excluding if you plan to stuff the turkey.
  • Prepare the turkey for roasting by stuffing the wishbone area (the neck) first, then lightly fill the body cavity with stuffing. Fasten the neck skin to the back with a skewer and tuck the wings across the back. Secure the drumsticks under the skin at the tail or tie/skewer them to the tail. Remember not to over-pack the stuffing to allow for expansion during roasting.
  • Position the turkey, breast side up, on a rack in a shallow roasting pan and generously brush with melted butter or margarine. Skip the water addition or covering. Insert an ovenproof meat thermometer into the thickest part of the thigh without touching the bone. Refer to the roasting timetable for estimated cooking time. As soon as the turkey starts to brown, loosely cover it with aluminum foil. Once it's two-thirds cooked, cut the band or remove the drumstick skewer to ensure even cooking in the thighs.
  • Roast the whole turkey until a thermometer reads 165°F and the drumsticks move easily when lifted or twisted. The thermometer inserted in the center of the stuffing should also read 165°F. Once cooked, let the turkey stand for 15 minutes before carving, covered with foil to keep it warm.

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