Roasting a whole turkey is something that
most of us undertake only once or twice a year, follow these
steps and your bird will be tender, juicy and perfectly presented.
Whole
Roasted Turkey
- Turkey
Salt
Ground black pepper
Olive oil
Butchers twine
Roasting Pan
- Preheat the oven to 325°F
(160°C).
- First remove the giblets
and neck from the cavity. You can reserve these parts for the
gravy.
- Rinse the turkey with
cold running water and drain well.
- Blot dry with paper towels.
- Season the inside cavity
with salt and pepper.
- Fold the wings under the
body, to prevent the tips from burning.
- Tie the legs together
with butcher string.
- Fold the neck skin and
fasten it to the back with a skewer.
- Drizzle the outside of
the turkey with Bertolli Extra Virgin Olive Oil.
- Season generously with
salt and pepper.
- Place the turkey, breast
side up, on a rack in a large shallow a roasting pan no more
than 2.5 inch deep.
- Insert an oven-safe thermometer
into thickest part of the thigh, being careful it does not touch
the bone.
- Roast the turkey in a
preheated 325°F (160°C) oven about 3 1/2 hours depending
on the weight.
- Frequently baste the turkey
with the pan juices.
- Continue to roast until
the thermometer registers 165°F (75°C).
- Remove the turkey from
the oven and allow the bird to rest for 15 to 20 minutes before
carving.
Servings dependent on size
of turkey.
Cook's Note: Turkey defrosting
times: 8 to 12 pounds will take 1 to 2 days. 12 to 16 pounds
will take 2 to 3 days. Allow approximately 24 hours for every
5 pounds in a refrigerator set at 40°F (5°C).
Click
here to watch step-by-step video for How to Carve a Turkey.
Recipe and video provided
courtesy of HolidayKitchen.tv.
