Roasted Turkey
Roasting a turkey is a simple process, especially when you leave the stuffing on the side. Here’s the recipe my mom has always used and it comes out perfect every time!
Ingredients
- 1 one large onion, peeled and quartered
- 1 apple
- A couple peeled garlic cloves
- A few tablespoons pepper corns (you can use lemon & pepper and garlic powder as well)
- Olive or vegetable oil
- Garlic powder
- Sprigs of fresh parsley, thyme, rosemary or other herbs
Instructions
- Stuff ingredients into the body cavity. Tie or “truss” the legs together with string (if it did not come with a wire or plastic tie.) Put a couple pieces of onion/apple in the neck cavity as well.
- Take the wings and fold them behind the neck (like you would put your arms behind your head!) Tuck the neck flap under the body.
- Place a cake cooling rack in bottom of roaster so the juices drip down underneath. (You’ll use them for your gravy and broth later.) Use olive oil or vegetable oil to slather your bird for it’s “tan” in the oven. Use your hands but be certain to sanitize your hands, sink, tools, etc. afterward to prevent salmonella bacteria growth. Sprinkle with garlic powder
- Place turkey in the roaster or large deep pan in oven without top or foil until the bird begins to brown. Oven should be at 325°F (160°C). Baste the bird with the drippings as it begins to brown.
- COOKING TIME: 8-12 lbs – 3-4 hours; 12-16 lbs – 4-5 hours; 16-20 lbs – 5-6 hours
- When it’s looking almost cooked, place a foil “tent” over it to prevent burning the top of breast and legs.
- When done, remove from roaster pan onto a platter and allow to cool. If you use a meat thermometer, it should register 185°F in the muscle (dark meat on the thigh) and 165-170 in the white meat. Or the legs should wiggle freely like they are about to drop off! If you have to, spear the breast with a knife. The juices should run out clear.
- Gravy
- Put 1 cup of drippings from turkey into a Dutch oven. Add two cups of broth from turkey giblets. Bring to a boil.
- In a separate glass, put about 1 cup room temperature water and add 2 Tbls flour. Blend with a fork.
- Slowly add ½ half mixture to Dutch oven mixture, stirring with a whisk constantly until thickened. Add more of flour mixture if it does not thicken. Season to taste (salt, pepper, etc.) You can add the pieces of turkey neck cut into small pieces or diced boiled eggs.
Notes
DON’T THROW OUT ANYTHING FROM THE ROASTING PROCESS!! Make turkey noodle soup!
Use the onions, etc. from body cavity, to season turkey noodle soup. Put the whole leftover carcass (bones) into a large pot. Add the drippings and leftover giblet broth. Boil all the turkey from the bones. Cool and pick out the bones (use the metal pasta insert for your pot if you have one and place the bones in there which will make fishing them out easier).
Add cut up carrots, celery, peas, potatoes, etc. Cook until tender. Season to taste. Add noodles and you have a totally different meal from your leftovers!!