Moist Turkey Roasting Instructions:
* (1) defrosted, 10-12 pound thawed turkey
* Melted butter to be used for coating the bird
* Salt and pepper
* Roasting pan and wire poultry rack
* Meat thermometer
* Pastry brush
1. Start by placing the oven rack in the lowest position.
2. Set out a two quart saucepan on the stove top and fill half full with cold water and one teaspoon each of salt and pepper for boiling giblets.
3. Preheat the oven to 325 degrees Fahrenheit.
4. Remove the turkey from its packaging, remove neck and giblets from inside the bird’s cavity, rinse, then bring to a boil in a sauce pan, then set the burner temperature to simmer and cook until done, about 2 hours or so.
5. Rinse the turkey, both inside and out, using cold water.
6. Put the turkey inside the roasting pan, with the breast side up, on a roasting rack
8. Using salt and pepper, sprinkle the turkey’s body and cavity, seasoning evenly. Place in oven to roast.
Overall tips and suggestions
* As a rule of thumb, the un-stuffed turkey should be roasted 10 to 12 minutes per pound. I never put the bread stuffing in the turkey because it absorbs all the juices and becomes soggy. I use the turkey drippings later added into both the stuffing and gravy recipes (links below). I also think it is safe food preparation because the juices are brought to a boil before use in the dressing and gravy, and the turkey cooks completely through.
* Turkeys cooked uncovered result in a browned exterior that is more appealing. Too long uncovered though results in a dry turkey so I cook the turkey covered with a lid or an aluminum foil tent shaped down around the bird for 2/3 of the cooking time and uncovered for the final 1/3. Basting it with it’s juices, while uncovered browns the bird, sealing in the remaining juices, resulting in a very moist turkey.
Alternate to bread stuffing is an apple, sausage, fresh herbs cooked inside the bird. It does change the flavor of the juices.
More Thanksgiving Day Dinner Recipes: