Hey faithful bloggies!!
I promised you recipes, and the 7 days of Thanksgiving!!
So, without any fanfare, or further ado, here is recipe #1.
Simple Roast Turkey
This is the juiciest and simplest turkey that will be a perfect showpiece for your holiday table. We used a 12lb turkey. Our total cook time was 3.5-4 hours, but is dependent on the size of your turkey. See the cooking chart and turkey Q&A below.You will need:
- a turkey roaster, or a large roasting pan with a lid if you are using an oven.
- a defrosted turkey
- trussing twine
- paper towels
- salt and pepper
- paprika
- garlic powder (not garlic salt)
- dried sage
- a meat thermometer
- a turkey rack (optional)
What to do
Remove and discard the gizzards, liver and other “goodies” that your turkey may come pre-stuffed with. Pat the turkey skin dry with paper towels. At this point you will stuff your turkey.
*I made a delicious Ezekiel Bread Cranberry Stuffing, coming in tomorrows post!! Stay tuned!!
With trussing twine, tie the legs together. Set the turkey into your roaster on the roasting rack, and set the temperature to 350*. Sprinkle the turkey evenly with paprika, garlic powder and dried sage.
That's pretty much it. Put the lid on, and let the roaster work it's magic with your turkey. Cook for 2 hours, then turn the roaster down to 325*. Check the internal temperature of the turkey at the 3.5 hour-mark. Using a meat thermometer, check the internal temperature, by sticking the thermometer deeply into the breast. At 155*, using the turkey rack, remove the turkey from the roaster, pour off drippings, and remove stuffing and set in oven for an additional 15+ minutes until internal temperature of stuffing is also 165*. This can be done while the bird is resting. To rest the turkey, set it back in the roaster, turn off the heat, and put the lid back on the roaster, leaving it slightly open. This will allow juices to run though the turkey, leaving it moist. The turkey will continue to heat up to 165* in this resting process.
Rest the turkey for 30 minutes.
How do I chose a big enough turkey? Allow about 1 lb per person you are feeding, plus a few pounds more if you want lots of leftovers.
How long does it take to thaw? Allow 3-4 hours per pound, and thaw in the refrigerator.
How long does it take to cook? Allow 20 minutes per pound for 8-12 pound birds, 15 minutes per pound for 12-16 pound birds. See the chart below.
What about the stuffing? The internal temperature of most turkeys are too large to reach hot enough temperatures quickly enough to kill bacteria present in stuffing. How do you fix that? If you want to stuff your turkey, once the meat has reached adequate temperatures, you will want to take the turkey out of the roaster to remove the drippings for the gravy. At this point, you can also remove the stuffing, and place it in a oven-safe dish, and let it cook until the internal temperature of the stuffing is the same as the turkey, while the turkey rests. Or you can prepare the stuffing separately from the turkey. Your choice.
How do you know it's done? The meat is done and safe to eat when it reaches an internal (breast) temperature of 165 degrees. When using a meat thermometer, be certain that the thermometer does not touch bone or the results will be inaccurate.
It's done.. now what? You should let the turkey rest for an additional 20-30 minutes with the lid of the roaster or oven door cracked open and it will be done to a perfect 165 degrees.
To cook a whole turkey at 325*
Pounds Cooking Time
4-8 pounds 2-3 hours
8-12 pounds 3-4 hours
12-16 pounds 4-5 hours
16-20 pounds 5-6 hours
20-24 pounds 6-7 hours
Remember, the bird is done when the internal meat temperature is 165*
If you have any questions, please let me know by leaving a comment!
Thanks for reading all! Happy Cooking!!!
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