A Winning Roast Turkey Recipe
Roast turkey is a fabulous meal not just for a Thanksgiving meal, but anytime of the year. The following roast turkey recipe is a straight forward way to prepare a mouthwatering meal.
Shop for a plump turkey that weighs about fifteen pounds. After defrosting, remove giblets and the neck out of the bird. Wash the entire turkey inside and out and thoroughly dry it. Using kosher salt, rub the entire bird. Combine in a small-sized bowl: two teaspoons dried thyme, two teaspoons ground sage, one tablespoon dried rosemary and one teaspoon each of salt and pepper. Fresh ground pepper is best if you have a pepper mill. Using this spice mixture, rub it into the cavities. Save some of this spice mixture for use later.
Loosely pack the cavity with your favorite sage and onion stuffing. When completed truss or sew the cavity shut. Using small lacing skewers and cotton string to close the cavity is another suggestion on how to close the cavity. Tuck the wings in and tuck in the loose skin at the back of the bird.
To provide extra flavor, wrap bacon around the wings and thighs. Melt some butter and brush the turkey then sprinkle the bird with some garlic powder, paprika, salt and pepper.
Cook the turkey at 375 degrees (uncovered) basting frequently with the pan juice, chicken or turkey broth. In one hour, baste then use the remaining spice mixture and sprinkle the bird. Create an aluminum foil tent and loosely cover the bird’s breast. Reduce oven to 325 degrees and roast another hour.
Remove foil and continue cooking until a temperature reading reads 165 degrees(inserted into the thickest portion of the thigh).Once the turkey has been cooked thoroughly and is golden brown, let it sit for fifteen minutes. This allows it to set therefore making it easier to carve. Prepare your favorite vegetables and turkey gravy to accompany the roast turkey.