Roasted Turkey – Thanksgiving Roast Turkey

Thanksgiving=Turkey!

In USA, thanksgiving is in November, less than a month away from today. However in Canada, it was in October so I’ve already roasted the big bird. This was the first time I’d roasted the whole turkey. Roasting a turkey might seem like a daunting task, honestly it’s not that hard as we think. All you need is some preparations and you will have a stunning bird ready on your dining table. The best part is that all the roasting is done inside the oven so just place the big bird in the oven, put the timer on and relax till it has roasted to perfection.

Here are some preparations you have to do:

  • It’s better to choose medium sized turkey rather than gigantic ones as it’s easier to roast and also medium ones will be more moist and juicy.
  •  If you are buying frozen turkey, you need to defrost it. Defrosting can be done by keeping the bird in the refrigerator or by placing the bird without removing its packaging in a large pot filled with cold water.
  • If you have time, you can even brine the turkey: In a large pot, combine 2 gallons of  cold water and 2 cups of salt till salt is dissolved. Add the turkey, cover and refrigerate for 8 to 10 hours. Before roasting, remove the turkey from the brine, rinse under cold water, rub inside and outside to remove any salt present. Pat dry and roast the turkey.

How to roast turkey: 

Recipe courtesy: Betty Crocker Cookbook

Ingredients:

  • Whole turkey, 10 lbs- 1, thawed if frozen ( I used young turkey and it was one legged)
  • Butter, melted- 3 tbsp + 3 tbsp

To stuff inside the turkey: (Optional)

  • Onion, chopped large- 1
  • Carrot, diced-1
  • Celery, diced-1 stalk
  • Thyme leaves- 1 stalk
  • Lemon, quartered- 1
  • Butter, unsalted and melted- 1 tbsp

Instruction

  • In a large bowl, combine the above mentioned ingredients to stuff inside the turkey.
  • If using frozen turkey, defrost it by keeping it in the refrigerator or by placing it in a large pot filled with cold water for 5 hours or till it’s thawed.
  • Preheat oven to 325 F.
  • After the turkey has thawed well, pat dry with kitchen paper towels, discard giblets, liver and neck.
  • Spoon the stuffings inside the cavity of the turkey, don’t over stuff it.
  • Fold the wings across the back of turkey. Tie the legs together using a kitchen string.
  • Place the turkey breast side up on a rack in a roasting pan.
  • Don’t place the turkey directly on the roasting pan, keep it on a rack so that the bottom side won’t burn.
  • Brush all over the turkey first with 3 tbsp melted butter.
  • Insert ovenproof meat thermometer in the thickest part of thigh without touching the bone.
  • Roast the turkey uncovered for total 3 hours 30 minutes to 4 hours.
  • After every hour, brush the turkey with remaining melted butter.
  • After 2 hours of roasting, untie the legs so that inside of the thighs will cook evenly.
  • After 3 hours of roasting, you could cover the turkey with aluminum foil to prevent excessive browning.
  • Turkey is roasted well when the thermometer reads 165 degrees F and when legs can be easily twisted.
  • Remove the turkey from the oven, place on a warm platter and cover with foil to keep warm.
  • Allow the turkey to stand for 15 to 20 minutes before carving it.
  • Before carving it if you want you could remove the vegetables from the cavity.
  • Carve using a large carving knife.
  • Save the drippings that’s on the roasting pan for making the gravy.

Tips:

  • Thaw the frozen turkey well.
  • Rinse the turkey inside out under running water.
  • Place the turkey on a rack first, then keep it in the roasting pan.
  • Use an ovenproof meat thermometer.
  • Brush with butter frequently to have a golden browned skin.
  • Towards the end of roasting, cover the turkey with aluminum foil to prevent excessive browning.
  • Let the turkey stand for 20 minutes before carving.

 

Roasted Turkey - Thanksgiving Roast Turkey
 
Ingredients
  • Whole turkey, 10 lbs- 1, thawed if frozen ( I used young turkey and it was one legged)
  • Butter, melted- 3 tbsp + 3 tbsp
To stuff inside the turkey: (Optional)
  • Onion, chopped large- 1
  • Carrot, diced-1
  • Celery, diced-1 stalk
  • Thyme leaves- 1 stalk
  • Lemon, quartered- 1
  • Butter, unsalted and melted- 1 tbsp
Instructions
  1. In a large bowl, combine the above mentioned ingredients to stuff inside the turkey.
  2. If using frozen turkey, defrost it by keeping it in the refrigerator or by placing it in a large pot filled with cold water for 5 hours or till it's thawed.
  3. Preheat oven to 325 F.
  4. After the turkey has thawed well, pat dry with kitchen paper towels, discard giblets, liver and neck.
  5. Spoon the stuffings inside the cavity of the turkey, don't over stuff it.
  6. Fold the wings across the back of turkey. Tie the legs together using a kitchen string.
  7. Place the turkey breast side up on a rack in a roasting pan.
  8. Don't place the turkey directly on the roasting pan, keep it on a rack so that the bottom side won't burn.
  9. Brush all over the turkey first with 3 tbsp melted butter.
  10. Insert ovenproof meat thermometer in the thickest part of thigh without touching the bone.
  11. Roast the turkey uncovered for total 3 hours 30 minutes to 4 hours.
  12. After every hour, brush the turkey with remaining melted butter.
  13. After 2 hours of roasting, untie the legs so that inside of the thighs will cook evenly.
  14. After 3 hours of roasting, you could cover the turkey with aluminum foil to prevent excessive browning.
  15. Turkey is roasted well when the thermometer reads 165 degrees F and when legs can be easily twisted.
  16. Remove the turkey from the oven, place on a warm platter and cover with foil to keep warm.
  17. Allow the turkey to stand for 15 to 20 minutes before carving it.
  18. Before carving it if you want you could remove the vegetables from the cavity.
  19. Carve using a large carving knife.
  20. Save the drippings that's on the roasting pan for making the gravy.
Notes
Thaw the frozen turkey well.
Rinse the turkey inside out under running water.
Place the turkey on a rack first, then keep it in the roasting pan.
Use an ovenproof meat thermometer.
Brush with butter frequently to have a golden browned skin.
Towards the end of roasting, cover the turkey with aluminum foil to prevent excessive browning.
Let the turkey stand for 20 minutes before carving.

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