The Best
Roast Turkey - perfectly cooked and moist
Ingredients
·
14-16 pound turkey,
fresh or thawed
·
1 teaspoon salt (omit
if turkey has been brined)
·
1 teaspoon pepper
·
1 lemon, quartered
·
1 medium onion, peeled
and quartered
·
1-2 sprigs fresh
parsley
·
1-2 sprigs fresh thyme
·
1-2 sprigs fresh
rosemary
·
1-2 sprigs fresh sage
·
2-3 tablespoons olive
oil or melted butte
Directions
·
Remove turkey from
refrigerator and allow to rest at room temperature for 30 minutes.
Place oven rack in lowest position. Preheat oven to 400 degrees.
Coat roasting pan and rack with cooking spray and set aside.
TO PREP THE TURKEY:
Remove neck and giblets from turkey main and neck cavities. (These can be discarded or used to make broth for gravy or soup.)
If turkey has a metal or plastic clamp holding the legs together, remove and discard it.
Add salt and pepper to the turkey cavity and rub with hand to distribute inside cavity. Stuff the cavity with lemon, onion (reserving one onion quarter), and herbs.
Overlap skin at cavity opening to cover as much of gap as possible; use toothpicks or small turkey skewers, if needed, to hold skin in place. Tie legs together with twine.
Place oven rack in lowest position. Preheat oven to 400 degrees.
Coat roasting pan and rack with cooking spray and set aside.
TO PREP THE TURKEY:
Remove neck and giblets from turkey main and neck cavities. (These can be discarded or used to make broth for gravy or soup.)
If turkey has a metal or plastic clamp holding the legs together, remove and discard it.
Add salt and pepper to the turkey cavity and rub with hand to distribute inside cavity. Stuff the cavity with lemon, onion (reserving one onion quarter), and herbs.
Overlap skin at cavity opening to cover as much of gap as possible; use toothpicks or small turkey skewers, if needed, to hold skin in place. Tie legs together with twine.
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Full Instructions:Click here
