Roasted Turkey

Ingredients

Turkey:

Poultry Dry Rub:

Ingredients For Turkey Cavity:

Olive Oil:

Instructions

  1. How big of a turkey should you buy? Plan on 1 pound of meat per person. Add a few pounds to your estimate so that you will have enough meat for leftovers.
  2. If you buy a frozen turkey, thaw it (in its original packaging) breast side up on a tray in the refrigerator. Allow a full day for every 4 pounds of turkey to be thawed. For example, an 8-pound turkey will take 2 days to thaw. A 12-pound turkey will take 3 days to thaw.
  3. Once the turkey is thawed remove it from its packaging.
  4. Remove giblets from turkey cavity.
  5. If you are making gravy save the giblets and follow the recipe for turkey giblet gravy.
  6. Note: Check the label of your turkey carefully. Many turkeys have been brined ahead of time.
  7. Should you apply a poultry dry rub to the turkey? Only apply a poultry dry rub if the turkey has not been brined already.
  8. If you are applying a poultry dry rub to the turkey you should do so 24 to 72 hours in advance of roasting.
  9. To apply the poultry dry rub pat the turkey dry with a few paper towels and apply the rub. Wrap the turkey in a large piece of heavy duty foil and place the turkey on a tray in the refrigerator for 1 to 3 days.
  10. Determine how long to roast your turkey following the guidelines below:
  11. Unstuffed Turkey: Approximately 12 minutes per pound.
  12. An unstuffed 12 to 14 pound turkey will take approximately 2½ to 3 hours to roast.
  13. An unstuffed 18 to 20 pound turkey will take approximately 3½ to 4 hours roast.
  14. NOTE: Suggested roasting times vary so for best results please use an instant read thermometer (or meat thermometer) in conjunction with a timer. There is no substitute for a meat thermometer for determining the doneness of a turkey!
  15. NOTE: Variations in roasting times can be due to any number of factors. For example, the oven temperature calibration may be slightly off, or the roasting pan may be on a rack that is too close or too far away from the oven burner.
  16. To check for doneness, insert a meat thermometer in the thickest part of the thigh. It should register 175° to 180°.
  17. Stuffed Turkey: Approximately 15 minutes per pound to roast. To be safe to eat, the meat thermometer inserted in the breast meat must register at least 170° and the meat thermometer when inserted in the center of the stuffing must register at least 165°.
  18. Preheat oven:
    Standard Oven: 325°   |   Convection Oven: 325°
  19. If you have a Pure Convection setting on your oven use it!!! You do not need to baste the turkey if using Pure Convection. The skin becomes a beautiful golden brown and the meat is very tender and moist. NOTE: Roasting on the Pure Convection setting can take 25 to 30% less time so check the internal temperature frequently!
  20. If you applied a poultry dry rub to the turkey, remove the turkey from the foil wrap and wipe off the dry rub with a few dry paper towels.
  21. Rub the cavity of the turkey with 2 teaspoons salt.
  22. Stuff the turkey with the celery, onion, garlic, rosemary, sage, thyme, and lemon slices (or fill cavity with stuffing of your choice).
  23. Place the turkey breast side up on a rack in a shallow roasting pan.
  24. Brush the skin with olive oil.
  25. You do not need to truss the turkey.
  26. Make sure oven rack is in the lower part of the oven.
  27. Basting: If you are using a standard oven and your turkey is not labeled as "self-basting" then you should baste every 30 minutes with the pan drippings.
  28. Bake uncovered until a meat thermometer inserted in the thickest part of the thigh registers 175° to 180°.
  29. Foil Tent: If you are roasting in a standard oven, place a tent of aluminum foil loosely over the turkey when it begins to turn golden. NOTE: This step is not necessary if you are using a convection oven.
  30. Remove from oven.
  31. Let stand for 20 minutes, carve and serve.

Comments

Plan on 1 pound of turkey per person.

For food safety reasons, I do not stuff my turkey. Instead, I bake my stuffing in a separate casserole dish.

Serve with stuffing, mashed potatoes, and turkey giblet gravy.

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