Easy, simple & delicious recipe for How to Roast a Turkey will have your guests swooning. It’s not complicated & turns out perfect every single time. YUM!
How to Roast a Turkey
This time of year it seems that most people really dread making that turkey. Especially if they are hosting the holiday feast & they are responsible for feeding the masses a delicious bird. I know it can seem so overwhelming & if you let it, it can be. For our first few years together our Thanksgivings were a disaster. We had times where we were trying to cook a half frozen bird, times where we basted it so much that it just wouldn’t cook because we opened the door so often. I’m telling you – it took a while for us to figure it out. But I would say out of our 20 years together – the last 12-15 we have been using this recipe for the turkey & it’s perfect every time. So I’m here today to tell you that it can be simple. In fact, after we perfected this recipe- we started making a turkey multiple times a year. It doesn’t have to be just for Thanksgiving, that’s for sure. Let me show you just how easy it is!
Cut your veggies & add them to the bottom of the pan. I prefer to use a pan with a rack to keep most of the bird elevated from the moisture. You don’t want a soggy bottom of the bird. You can pick up a pan like this for about $10 at Walmart & it holds up to about 15 lb turkey.
Add those same veggies to the inside of the bird. Keep it simple because you can’t eat stuffing that was inside a raw bird anyway. I also like to add butter between the skin & meat to help crisp the skin & it’s so yummy.
I also like to add apples. It gives a wonderful flavor.
My favorite part – I add some of my Italian Garlic Butter to the bird. Just melted & bushed on all over. I don’t add any other seasonings at this point because I have found they tend to burn. The glaze is where the flavor is at. I bake for a while uncovered to get that skin to start to crisp. Then I cover & continue to cook.
When you get close to the recommended cooking time for the size of your bird it’s time to check the temperature. Stick your thermometer into the thickest part of the bird & make sure it’s at least 165 degrees.
Once you have reached the right temperature, it’s time for the glaze. Combine the ingredients, brush on & return the turkey to the oven for a little while longer.
Once your glaze is set – you are good to go! See – it’s easy! You can totally DO THIS!!
- 1 turkey - thawed
- 5-6 stalks celery- chopped
- ½ onion - chopped
- 4-5 carrots- peeled & chopped
- 2 head garlic- peeled
- 2-3 apples
- 2 cups chicken broth
- 6 tbsp butter - divided
- 3 tbsp compound butter (such as Italian Garlic Butter )
- 1 cup molasses
- 2 tbsp Dijon mustard
- 1 tbsp granulated garlic
- 3 tsp black pepper
- 2 tsp kosher salt
- Preheat oven to 425 degrees
- Cut your celery, carrots, onion & garlic & add most of them to the bottom of your roasting pan
- *Note- be sure to use a roasting pan with an elevated rack to keep the bird somewhat above the liquid
- Prepare your turkey by removing the added items (neck, giblets, gravy packet) - no need to rinse the turkey- leave the tie on the legs - this helps keep it together.
- Place turkey in your prepared pan
- Stuff remaining veggies inside turkey
- Add one apple- cut in half, inside turkey
- Place remaining apples (also cut in half) around outside of the turkey
- Cut your butter into 1 tbsp pats
- Carefully lift skin away from meat & slide pats of butter in-between the skin & breast
- Add chicken stock to the bottom of the pan
- Melt your compound butter & brush over the entire turkey
- Roast in pre-heated oven, uncovered for 30 minutes
- Remove, baste, tent with foil - return to oven
- Continue roasting an additional 2-2.5 hours depending on the size of your turkey (check label for exact cooking times per size) Basting every 40-45 minutes
- Check temperature near the end - once you reach a minimum of 165 degrees in the thickest part of the turkey, it's time to add your glaze
- Whisk glaze ingredients in a small bowl to combine
- Brush glaze over turkey & return turkey to oven, uncovered & cook an additional 15 minutes to crisp the skin
- Remove & let rest 10-20 minutes before carving
Now you can ROCK your Thanksgiving!!!
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