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Roasted Turkey Recipe

Roasted Turkey
How to Make Roasted Turkey

Roasted Turkey Recipe: This is a delicious recipe and perfect for thanksgiving. You need turkey and some spices.

  • Total Cook Time 45 mins
  • Prep Time 05 mins
  • Cook Time 40 mins
  • Recipe Servings4
  • Medium

Ingredients of Roasted Turkey

  • 7.5 Kg Turkey
  • 1 pieces Onion (Peeled & Quartered)
  • 1 pieces Lemon (Quartered)
  • 1 pieces Apple (Your Favourite Kind) ( Quarter)
  • 25 gram Fresh Rosemary
  • 25 gram Fresh Oregano
  • 25 gram Fresh Sage
  • For Herb Butter:
  • 250 gram Unsalted Butter
  • 7.5 gram Salt
  • 3 gram Fresh Ground Black Pepper
  • 6-8 cloves Garlic Cloves (Minced)
  • 5 gram Fresh Chopped Herbs

How to Make Roasted Turkey

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1.
If the turkey is frozen: Thaw in the fridge for 24hrs. I like to give myself 1 extra day, just to be safe. Remove the thawed turkey an hour prior roasting, to let it come to room temperature. Adjust your oven rack so the turkey will sit in the center of the oven. Preheat oven to 160 degrees.
2.
Make the herb butter by combining room temperatured butter, minced garlic, salt, pepper, 1tbsp rosemary, 1tbsp thyme, 1tsp sage (You’ll use the remaining fresh herbs for stuffing inside the cavity of the turkey).
3.
Remove the turkey from the packaging and remove the neck and giblets from inside the cavities of the bird. (Reserve them for the gravy if you want or discard them). Pay the turkey dry with paper towels.
4.
Season the cavity of the turkey with salt and pepper. Stuff it with the quartered lemon, onion and apple and left over herbs.
5.
Use your fingers to loosen and lift the skin above the breast (On the top of the turkey) and smooth a few tablespoons of the herb butter underneath.
6.
Tuck the wings of the turkey underneath the turkey and set the turkey on a roasting rack inside a roasting pan.
7.
Microns the remaining herb butter mixture for 30 seconds (it doesn’t need to be completely melted- just really softened). Use a basting brush to brush the remaining herb butter all over the outside of the turkey, legs and wings.
8.
Roast at 160 degrees for about 30-40mins, or until internal temperature reaches to about 165 degrees.
9.
Tent it with a foil and let it rest on the counter. It will continue cooking under the foil to reach 165 degrees.
10.
check the turkey about halfway through cooking and once the skin gets golden brown, cover the top of the turkey with tinfoil to protect the breast meat from overcooking.
11.
Alternately you could start cooking the turkey with it tented in the foil, the during the last hour or so of the cooking you can take the foil off to the the turkey brown.
12.
Allow the turkey to rest for 20-30 minutes before carving.
13.
Reserve any drippings and juices remaining in your roasting pan to make turkey gravy
5
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