Other
Roast Turkey
On December 11, 2023 by userRoast turkey is a classic centerpiece for holiday feasts and special occasions. Here’s a simple recipe for roasting a delicious turkey:
Ingredients:
For the Turkey:
- 1 whole turkey (12-15 pounds), thawed if frozen
- Salt and black pepper, to taste
- 1 large onion, quartered
- 1 lemon, halved
- 1 head of garlic, halved
- Fresh herbs (such as rosemary, thyme, and sage)
- 1/2 cup unsalted butter, softened
For the Turkey Stock:
- Turkey neck and giblets (optional)
- 1 onion, quartered
- 2 carrots, chopped
- 2 celery stalks, chopped
- Fresh herbs
- Water
For the Gravy:
- 1/2 cup all-purpose flour
- 4 cups turkey stock
- Pan drippings from the roasted turkey
- Salt and black pepper, to taste
Instructions:
Preparing the Turkey:
- Thaw the Turkey:
- If your turkey is frozen, make sure to thaw it in the refrigerator according to the package instructions.
- Preheat the Oven:
- Preheat your oven to 325°F (163°C).
- Remove Giblets:
- Remove the neck and giblets from the turkey cavity. Save them for making turkey stock (optional).
- Rinse and Pat Dry:
- Rinse the turkey inside and out under cold running water. Pat it dry with paper towels.
- Season the Turkey:
- Season the cavity of the turkey with salt and pepper. Stuff it with quartered onion, lemon halves, garlic halves, and fresh herbs.
- Truss the Turkey (Optional):
- Trussing helps the turkey cook more evenly. Use kitchen twine to tie the legs together.
- Rub with Butter:
- Rub the softened butter all over the turkey, including under the skin. This helps to keep the meat moist and adds flavor.
- Place in Roasting Pan:
- Place the turkey on a rack in a roasting pan, breast side up.
Roasting the Turkey:
- Calculate Cooking Time:
- Estimate the cooking time based on the weight of the turkey. A general rule is about 15 minutes per pound.
- Cover with Foil (Optional):
- If the turkey starts to brown too quickly, cover it loosely with aluminum foil.
- Baste Occasionally:
- Baste the turkey every 30 minutes with pan drippings to keep it moist.
- Check Internal Temperature:
- Use a meat thermometer to check the internal temperature. The turkey is done when the thickest part of the thigh registers 165°F (74°C).
- Rest the Turkey:
- Once done, remove the turkey from the oven, tent it loosely with foil, and let it rest for at least 20-30 minutes before carving.
Making Turkey Stock:
- Prepare Stock Ingredients:
- In a large pot, combine turkey neck, giblets (if using), quartered onion, chopped carrots, chopped celery, fresh herbs, and water.
- Simmer:
- Bring the pot to a simmer and let it cook for about 1-2 hours to make a flavorful turkey stock. Strain and set aside.
Making Gravy:
- Make a Roux:
- In a saucepan, make a roux by combining flour and a little bit of turkey fat or butter. Cook over medium heat, stirring constantly, until the mixture turns golden brown.
- Add Stock:
- Gradually whisk in the turkey stock, making sure to eliminate lumps.
- Add Pan Drippings:
- Add pan drippings from the roasted turkey to the gravy. Simmer until the gravy thickens.
- Season:
- Season the gravy with salt and pepper to taste.
Serve the roasted turkey slices with the flavorful gravy, and enjoy your festive meal!