Roasting a whole turkey is something thatmost of us undertake only once or twice a year, follow thesesteps and your bird will be tender, juicy and perfectly presented.
Recipe: Whole Roasted Turkey
Preheat the oven to 325°F (160°C).
First remove the giblets and neck fromthe cavity. You can reserve these parts for the gravy.
Rinse the turkey with cold running waterand drain well.
Blot dry with paper towels.
Season the inside cavity with salt andpepper.
Fold the wings under the body, to preventthe tips from burning.
Tie the legs together with butcher string.
Fold the neck skin and fasten it to theback with a skewer.
Drizzle the outside of the turkey withBertolli Extra Virgin Olive Oil.
Season generously with salt and pepper.
Place the turkey, breast side up, on arack in a large shallow a roasting pan no more than 2.5 inchdeep.
Insert an oven-safe thermometer into thickestpart of the thigh, being careful it does not touch the bone.
Roast the turkey in a preheated 325°F(160°C) oven about 3 1/2 hours depending on the weight.
Frequently baste the turkey with the panjuices.
Continue to roast until the thermometerregisters 165°F (75°C).
Remove the turkey from the oven and allowthe bird to rest for 15 to 20 minutes before carving.
Ground black pepper
Servings dependent on size of turkey.
Cook’s Note: Turkey defrosting times: 8to 12 pounds will take 1 to 2 days. 12 to 16 pounds will take2 to 3 days. Allow approximately 24 hours for every 5 poundsin a refrigerator set at 40°F (5°C).
Clickhere to watch step-by-step video for How to Carve a Turkey.
Recipe and video provided courtesy of HolidayKitchen.tv.
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