Roast Turkey
Crispy skin and moist meat, this Holiday staple has never been easier to make
Equipment
- 1 Roasting pan with rack Large enough to hold Turkey
- 1 Baster
- Aluminum Foil
Ingredients
- 12 lb Whole Turkey Defrosted if Frozen
- 2 sticks Butter
- ½ tsp Parsley
- ½ tsp Sage
- ½ tsp Rosemary
- ½ tsp Thyme
- 2 Apples quartered
- 2 Carrots quartered
- 2 Onions quartered
Instructions
- Safely Defrost Turkey
- Preheat oven to 450 °F. Place turkey on a rack in the large roasting pan, breast side up. Remove giblets from neck and clear out body cavity
- Melt butter in a small bowl and incorporate spices. Using a pastry brush, apply the butter mixture to the entire bird (inside and out).
- Lightly stuff the body cavity with apples, carrots, and onions
- Fit a triangular piece of alluminum foil to the white meat section of the turkey. Remove the foil while retaining the shape of the tent and save.
- Place turkey in oven with the dark meat portions (legs) in the back of the oven. Angle the roasting pan if the turkey can not fit straight. Roast for 30 min at 450 °F
- After 30 minutes, reduce heat to 350 and baste the bird with drippings. place aluminum foil tent over white meat. If the roasting pan is angled in the oven while roasting, rotate the pan so the other leg is closest to the back of the oven.
- Baste bird with drippings from the pan every 30 min. Rotate if needed. )Don't forget to baste under the aluminum foil tent). Monitor Temperature with meat thermometer.Repeat this step until the thermometer reads 165 in the deepest part of the breast.
- Once the turkey has reached an internal temperature of 165 °F, remove the turkey from the oven and let rest for at least 20 minutes. Carve and serve.