Save the recipe for cooking a delicious turkey

We comprehend that the thought of roasting a turkey in the oven may be unsettling. However, we assure you that it is simpler than you might imagine, and we are here to guide you through each step.

Who says a roast turkey has to be served at Thanksgiving?

Because of how delicious our moist turkey recipe is, you might end up serving as the Thanksgiving turkey. Dinner is ready; all that's left to do is to add a handful of your preferred sides.

Who says a roast turkey has to be served at Thanksgiving?

– whole turkey, 12 pounds – Butter or margarine, melted

Ingredients

Choose a turkey that is meaty, plump, and has smooth, moist-appearing skin.  The skin need to be a creamy shade. The bones' cut ends should be pink to red in hue.

Steps

If the turkey is frozen, defrost it according to the manufacturer's instructions either gradually in the refrigerator, in cold water, or rapidly in the microwave.  In the refrigerator, a frozen turkey weighing 8 to 12 pounds will defrost in about 2 days.

Steps

A 20 to 24 pound turkey will defrost in the refrigerator in about 5 days. In cold water, a frozen turkey can be safely defrosted. Keep the turkey in its original, undamaged wrapping. Place in cold water, thawing 30 minutes for every pound, and frequently change the water.

Steps

If there is a package of giblets within the turkey's neck cavity, remove it and throw it away. Wash the turkey's cavity with cool water before patting it dry with paper towels.  If you like, sprinkle a little salt inside the turkey's cavity, but don't salt it if you plan to stuff the bird.

Steps

Not in advance, but right before roasting, stuff the bird. First, pack the wishbone region (the neck) with stuffing.  A skewer is used to secure the neck skin to the turkey's back. The tips of the wings should contact as you fold them across your back.

Steps

Stuffing should be softly stuffed into the body cavity; avoid packing it in because it will expand when roasting. Drumsticks can be tied or skewered to the tail, or they can be tucked beneath the skin band at the tail.

Steps

Put the turkey on a rack in a small roasting pan, breast side up. Melt some butter or margarine and brush it on. It is not required to cover the turkey or add water. Place an oven-safe meat thermometer in the thickest portion of the thigh, but not touching the bone. For an approximate roasting time, see to the timetable.

Steps

When the turkey starts to turn golden, loosely cover it with a tent of aluminum foil. Cut the band or take out the skewer holding the drumsticks when they are two-thirds done. This will allow the interior of the thighs to finish cooking.

Steps

For a whole turkey, roast until the thermometer reaches 165°F and the drumsticks are readily lifted or twisted. The stuffing's thermometer should register 165°F. Once cooked, take the turkey out of the oven and let it rest for 15 minutes before carving. Keep the turkey wrapped in aluminum foil to keep it warm.

Steps

0g of total carbohydrates,  48 g of protein,  17 g of total fat and 345 calories.

Nutrition

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