Monday, November 09, 2009

Classic Roast Turkey

Okay, the countdown has begun and we’ve only got a few more days until Thanksgiving! I have been using the following simple recipe for years and it makes a wonderful, moist turkey!

16-20 pound turkey
1/2 cup olive oil
Salt, sage, granulated garlic and/or other preferred seasonings
Stuffing of choice (optional)

Preheat oven to 325 degrees.

Remove giblets from bird cavity, rinse the turkey in warm water, and pat dry. Rub oil over entire bird and place in a roasting pan that has been lightly coated with cooking spray.

Sprinkle the turkey, including inside the cavity, with salt, sage, garlic, and/or poultry seasoning, or your favorite spice rub.

If desired, lightly stuff neck and rear cavity of bird with stuffing. Do not pack stuffing or it will not get hot enough by the time the turkey is finished roasting.

Tie legs together over rear pocket with string or twine. Place on rack in roasting pan, tucking wings under sides.

Roast uncovered, breast side up, basting with pan drippings every 30 minutes. If bird begins to brown too early, cover loosely with aluminum foil.

Using the recommended cooking schedule, roast turkey until thermometer registers 165 degrees and juices run clear.

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