Roast a Turkey for Thanksgiving
Edited by Robbi, Eng, Lynn
Turkey is one of the most common holiday meals. It's a common myth among beginning cooks that roasting a turkey is difficult. In fact, nothing could be further from the truth.
Roasting a turkey is one of the easier meals that you'll ever make and even a beginning cook can accomplish what they need to do in a relatively short amount of time.
You Will Need
- 1One turkey, thawed if frozen previously
- 24-6 sprigs of rosemary about five inches long
- 34-6 sprigs of thyme
- 4Fresh basil sprigs
- 5Fresh sage leaves
- 6Fresh parsley leaves
- 7Fresh clove of garlic, peeled
- 8Ground sea salt and pepper to taste
- 92 stalks of celery, cut into one inch pieces
- 103 medium carrots, peeled and chopped
- 111 large onion, quartered
Steps to Prepare the Turkey
- 1Unwrap and remove the turkey from the packaging.
- 2Place the turkey inside the sink in a large bowl or roasting pan
- 3Remove the packaged internal organs of the turkey, and reaching inside the neck cavity, remove the paper packages found there
- 4Wash the inside and the outside of the turkey thoroughly
- 5Drain the turkey and pat dry with paper towels, and make sure that all of the inner areas are drained completely free of water.
- 6Set the turkey aside on a large plate which has been covered in paper towels to absorb the remaining liquid
- 7Using corn oil sparingly wipe the inside of the roasting pan with oil
- 8On the bottom of the roasting pan, lay 5 sprigs of rosemary side by side.
- 9Crossing them in the opposite direction, lay sprigs of thyme and fresh basil and sage leaves to build a sort of herb based roasting rack for your turkey.
- 10Pat your turkey slightly dry inside and rub the internal area with salt.
- 11Split the clove of garlic in half and rub the interior portion of the turkey with garlic.
- 12Using the other half of the garlic, rub the exterior portion of the turkey.
- 13Lightly grind pepper and salt to taste over the top of the turkey.
- 14Stripping some remaining rosemary and thyme leaves, sprinkle lightly over the turkey.
- 15Add approximately 3 cups of water to the bottom of the roaster to keep the turkey moist from the steam and to prevent the herbs from drying out and burning.
- 16Drop in the carrots and celery and onion.
- 17Place the turkey in a preheated 350 degree Fahrenheit oven.Cover your turkey with foil tenting the foil so it does not touch the upper area of the turkey.
- Turkey requires about 15 minutes roasting time per pound that it weighs at 350 degrees. For example - a turkey weighing approximately 10 pounds would require about 2.5 hours to be done to the recommended internal temperature.
- To slice the turkey, remove it from the oven and allow to cool approximately 10 minutes. Using a very sharp carving knife, make a single cut just above the leg inward toward the breast bone. Then reversing, cut downward from the upper portion of the breast down to meet the incision that you made just above the leg. Your turkey slices will be picture perfect.
- Turkey is never eaten rare and must be raised to the correct internal temperature before being served. The correct temperature for turkey and other poultry is a minimum core temperature of 165 degrees on a meat thermometer.