ALWAYS PERFECT ROAST TURKEY

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Always Perfect Roast Turkey image

Using this method a turkey will cook in as little as 2 hrs or less! This is a basic recipe. You will get excellent results and you can dress it up with additions of a marinade soak or more seasonings to suit your liking. Roasting time will depend on the size of your turkey, clearly a 22 lb turkey will take longer than a 12 lb bird. Use of a thermometer is paramount here, do not rely on times.

Provided by Annacia

Categories     Whole Turkey

Time 12m

Yield 1 roasted turkey

Number Of Ingredients 4

1 (10 -24 lb) whole turkey (thawed or fresh)
1 -2 tablespoon olive oil
kosher salt, to taste
fresh coarse ground black pepper, to taste

Steps:

  • Important info: Be sure that your oven is clean as this is cooked at a constant very high heat and it's nice not to have a smoking oven!. Bring the bird to room temp before roasting as it will cook more evenly and quicker.
  • Preheat over to 475 degrees for 30 minutes.
  • Remove and discard truss that holds turkey legs together. Pull or trim off and discard any excess fat in neck or body cavity. Remove giblets and neck (use for gravy or in stuffing if desired).
  • Rinse turkey inside and out with warm water and pat dry with paper towels.
  • Place a roasting rack in a 13 x 16 x 3-inch roasting pan (set rack sides so the bird is a minimum of 2 inches from pan bottom).
  • Rub turkey skin generously all over with olive oil and sprinkle with salt and pepper. Set bird breast-side-up on rack. Pull wings away from body, then firmly twist them to push the wing tips under the bird (I find this easier to do before placing the bird onto the rack).
  • Using aluminum foil, form caps over the tips of the end of each drumstick. If any parts of the turkey extend beyond pan rim, fashion a foil collar underneath to make sure drippings flow back into pan. Do not tie legs together (stuff if desired, in which case you will close body cavity. These days I always cook the stuffing separately).
  • Insert an oven-safe meat thermometer near the center of the breast through thickest part until the tip touches bone, which is most accurate spot to check doneness.
  • When oven temperature is reached set pan on the lowest rack in a 475° oven. Roast, checking as directed during cooking, until thermometer reaches 160° (my built in oven probe says NOT to touch bone, maybe it's a difference in thermometer types?). Halfway through roasting time, rotate pan in oven to assure even cooking and browning. If areas on turkey breast start to get browner than you like, lay a piece of foil over the dark areas.
  • Remove pan from oven, set in a warm spot, and loosely cover pan with foil to keep it warm. Rearrange oven racks to accommodate potatoes and dressing. Decrease oven temperature to 400º. Let turkey rest 30 to 60 minutes. The resting period will allow the internal temperature to reach 165°, the USDA safe cooking temperature for poultry.
  • Drain juices from body cavity (often plentiful in unstuffed birds) into roasting pan. Transfer turkey to a platter or rimmed cutting board. Set aside juices for gravy.
  • Cut off turkey legs at thigh joint. If joint is red or pink, return legs to the oven for 3 to 5 minutes (at 400°) or heat in a microwave oven for 3 to 4 minutes. Carve the rest of the turkey. Carving juices may be clear to pink or rosy, this is fine as long as the thermometer temp is where it should be.

s ANT o
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I've made this recipe several times and it's always a hit. The turkey is always moist and flavorful, and the skin is crispy. I highly recommend this recipe.


Taiwo Isaac
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This recipe is a waste of time. The turkey was dry and flavorless. I would not recommend this recipe to anyone.


Vincent Hill
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I'm not sure what I did wrong, but the turkey was tough and the skin was rubbery. I followed the recipe exactly, so I'm not sure what went wrong.


Sindy Todd
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The turkey was a bit dry, but the gravy was amazing. I would definitely make this recipe again, but I would cook the turkey for a shorter amount of time.


ardx
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This recipe was easy to follow and the turkey turned out delicious. I especially liked the herb butter that was used to baste the turkey.


Torgbor Kofi
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I followed the recipe exactly and the turkey turned out great! The only thing I would change is to add a little more salt and pepper to the rub.


Joseph Ray Medina
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This recipe is a bit time-consuming, but it's definitely worth it. The turkey was so flavorful and juicy, and the gravy was amazing.


Abideen Modinat
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I've been using this recipe for years and it never disappoints. The turkey always turns out perfectly and is always a crowd-pleaser.


Afonja Bashiru
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I made this recipe for Christmas dinner and it was a huge hit! The turkey was cooked to perfection and everyone raved about how delicious it was.


Keba Dikgang
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This is the best turkey recipe I've ever tried! The turkey was so moist and flavorful, and the skin was perfectly crispy. I will definitely be making this recipe again for Thanksgiving.


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