First, let me share the fact that I do not throw it in one of those aluminum pans and toss it in the oven to overcook and dry out. And if the bird has a built-in thermometer, take it out. Waiting for that thing to pop up will promise an overcooked and dried out turkey.
I only use one appliance to cook my turkey. I promise you can’t get a better turkey if
you use one of these. It is self-basting
and keeps the turkey so moist all the way through. It is counter top so I can save my oven for
the other things I need it for. It is a
crisper and browner so the turkey comes out beautiful without having to use the
broiler. I will share the link at the
end of my recipe.
My Mom's Moist and Juicy Roast Turkey
For the Turkey
1 fresh turkey (12-14 pounds)
salt and pepper
1 bunch fresh thyme
1 whole lemon, halved
1 yellow onion, quartered
1 head garlic, halved crosswise
Remove the turkey from the refrigerator about an hour before you are ready to
roast it so that it can come to room temperature. Preheat the oven to 425
degrees. This is just to get the oven nice and hot before roasting. You will
turn the heat down later. If you are
using the roaster, follow the same heating instructions.
You need a lot of paper towels in the first step. Not only do you need to dry it completely on the outside, but also on the inside. Take the bag of giblets and the neck and rinse the turkey inside and out. Pat the turkey down all over the outside with paper towels to dry it thoroughly. Then stuff the inside with paper towels to dry it inside.
Lift the turkey and generously salt and pepper the inside of
the turkey cavity. Stuff the cavity with the bunch of thyme, the lemon, the
onion, and the garlic. Tie the legs together with string and tuck the wing tips
under the body of the turkey.
Next, make an compound herb butter.
8 tablespoons butter, softened at room
temperature
1 tablespoon of fresh rosemary, chopped fine
1 tablespoon of fresh sage leaves, chopped fine
1 tablespoon fresh thyme leaves
1 clove garlic, minced
1 tablespoon lemon zest
1 teaspoon salt
1 teaspoon pepper
In a small bowl, combine the softened butter, fresh herbs, lemon zest, salt and
pepper, and garlic. Stir together with a spoon until well blended.
Next, run your hand between the skin and meat of the turkey, gently separating them and being careful not to tear the skin. Do the same from the other side, loosening the skin around the thighs and legs.
Use about two
thirds of the compound butter to rub over the actual meat that is under the
skin of the turkey. Remember, the butter will melt as it cooks so don't worry
too much about smoothing it out. Save the remaining butter and set aside.
Next place your turkey on a roasting rack inside a large roasting pan. Pour 2
cups chicken broth in pan under rack, making sure not to allow the turkey to
make contact with the broth. The juice will steam the turkey keeping it moist
and tender through roasting process. Cover tightly with foil unless you are
going to use the self-basting roaster I am going to introduce you to.
Roast the turkey at 425 degrees for 45 minutes. Reduce the oven temperature to
350 degrees and continue to roast for about 2 hours. Then take turkey out of
oven and remove foil. Melt the remaining compound butter in the microwave and
then brush it all over the turkey.
Continue to roast for another 30-40 minutes or until you get a reading of 160 degrees when you insert an instant read thermometer in the thickest part of the breast. For those last 30-40 minutes, you want to monitor the browning of the skin and once it has reached the desired shade of golden brown, after about 30-40 minutes, tent loosely with foil throughout any remaining cooking time.
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(a 12-14 lb. bird will take approximately 2-2½ hours). Another
way to tell if your turkey is done, is to make sure the juices run clear when
you cut between the leg and the thigh.
Most important: you want to allow the turkey to rest before carving. If you
carve the turkey immediately out of the oven it will be tough and dry. Remove
turkey from oven and let the turkey rest, loosely covered with foil for 20-30
minutes before carving.
Introducing the Nesco Self-basting Roaster. The only way I roast my turkey! https://amzn.to/3LPSAju
https://amzn.to/3LPSAju
https://amzn.to/3LPSAju
The domed lid creates natural moisture circulation that continuously bastes your food as it cooks, helping to keep meats like turkey moist and flavorful. The porcelain enamel lid traps and redistributes moisture throughout the cooking process, eliminating the need for manual basting while ensuring even cooking results. And it frees up your oven!!!
https://amzn.to/3LPSAju
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