A Simply Perfect Roast Turkey
The best way to cook a turkey? Roast it breast side down. In this tried and true recipe, we share all you need to know: how to defrost a turkey and how to roast a turkey for your next Thanksgiving!
When it comes to holiday cooking, my father and I spend weeks deciding who is making what for the feast. Divide and conquer, right?
For 50 years, my mother was in charge of the turkey. But now that the dinner gathering has shifted to my house, the task has fallen to me. Fortunately, my mother has taught me well!
Why You’ll Love This Recipe
This roast turkey recipe offers a perfectly cooked bird every time, with juicy, flavorful meat and crispy skin. You won’t need to brine or baste, making it simpler and less time-consuming. Plus, it’s a family tradition passed down through generations, ensuring its reliability and taste.
Kitchen Equipment You’ll Need
- Large roasting pan with rack
- Meat thermometer
- Aluminum foil
- Basting brush
- Large serving platter
Ingredients
- 1 (18 pound) whole turkey
- ½ cup unsalted butter, softened
- Salt and freshly ground black pepper to taste
- 1½ quarts turkey stock
- 8 cups prepared stuffing
Step-by-Step Instructions
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Preheat oven to 325 degrees F (165 degrees C). Place rack in the lowest position of the oven.
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Remove the turkey neck and giblets, rinse the turkey, and pat dry with paper towels. Place the turkey, breast side up, on a rack in the roasting pan. Loosely fill the body cavity with stuffing. Rub the skin with the softened butter, and season with salt and pepper. Position an aluminum foil tent over the turkey.
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Place turkey in the oven, and pour 2 cups turkey stock into the bottom of the roasting pan. Baste all over every 30 minutes with the juices on the bottom of the pan. Whenever the drippings evaporate, add stock to moisten them, about 1 to 2 cups at a time. Remove aluminum foil after 2 1/2 hours. Roast until a meat thermometer inserted in the meaty part of the thigh reads 165 degrees F (75 degrees C), about 4 hours.
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Transfer the turkey to a large serving platter, and let it stand for at least 20 to 30 minutes before carving.
Tips for Success
Ensure your turkey is fully thawed before cooking. Use a meat thermometer for accuracy to avoid under- or overcooking. Allow the turkey to rest before carving to retain its juices.
Additional Tips or Variations
Try adding fresh herbs like rosemary and sage under the skin for extra flavor. For a magazine version, skip the stuffing and focus on seasoning the turkey with herbs.
Nutritional Highlights (Per Serving)
663 calories; protein 72.2g; carbohydrates 13.7g; fat 33.8g; cholesterol 211.4mg; sodium 709.5mg.
Frequently Asked Questions (FAQ)
How do I know when my turkey is done?
Use a meat thermometer inserted in the thickest part of the thigh. It should read 165 degrees F (75 degrees C).
Can I prepare the turkey the night before?
Yes, you can prepare and season the turkey the night before to save time on the day of roasting.
Conclusion
We hope you enjoy making this Simply Perfect Roast Turkey as much as our family has over the years. It’s a recipe filled with tradition and love, perfect for creating holiday memories. Give it a try, and don’t forget to share your experience with us!
