Our Favorite Way To Roast Turkey Recipe

How to make it

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• Bring your turkey to room temperature.
• If frozen, thaw according to label directions.
• An ice cold or very cold turkey does not roast well.
• Some cooks rinse the turkey with water and pat it dry.
• When you handle any poultry be very careful and clean with preparation and cleanup.
• Season the turkey inside and out liberally with the above seasonings.
• If you want a stuffed turkey it is very convenient to use a cheesecloth to enclose the stuffing for the turkey cavity.
• Stuff just prior to baking.and remove the stuffing after baking.
• This avoids any chance of spoilage and also aids in proper
• cooling of turkey and stuffing.
• Liberally spread some oil or melted margarine etc. ( sometimes I even use mayonnaise or even honey ) over the seasoned turkey.
• Use a large enough roaster pan to hold the turkey.
• I place a layer of onions, celery and carrots beneath
• the turkey which flavors the gravy for later.
• Place t e roaster pan on the lower oven shelf and start
• initial baking at preheated 375 to 400 degrees for 30
• to 45 minutes.
• Then reduce the heat to 350 or 325 degrees to complete the baking process.
• Baste freqently with pan juices and rotate the pan several
• times for even browning.
• Generally allow 15 to 20 minutes per pound for roasting.
• A stuffed turkey requires the greater additional time per pound.
• I always use an oven thermometer; some turkey's have pop up timers.
• When the turkey is finished cooking, allow to stand
• about 20 minutes to 1/2 hour before carving.
• Juices settle and it is much easier to carve.
• I also enjoy decorating the turkey legs with foil for a festive
• look.
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