How to Roast a Turkey
Ronnie's Notes
When you see how simple it is to roast a turkey, you’ll be the first to volunteer for Thanksgiving dinner duty. The standard accompaniments are Sweet Potato Casserole (Section 6), Mashed Potatoes, Cranberry Sauce (see the “Sauces and Gravies” recipe section), Nana’s Egg Noodle Stuffing, or Chestnut and Sausage Stuffing , and a vegetable.
Tips: Kitchen Clue If you stuff the turkey, do so just before you roast it. (See Chapter 6, “The Meat Market,” for information on stuffing poultry.) Tie the legs together with kitchen string. Do not put a foil tent over the turkey—this steams the meat instead of roasting it. Be sure turkey stuffing cooks to 165°F on a meat thermometer. Let the turkey rest 15 minutes before carving it. (Au: 165 before eating it?) Kitchen Clue Fresh turkey has a superior flavor to frozen turkey. If you use frozen turkey, thaw it in the refrigerator. This may take a couple of days. You can speed the process by putting the turkey (in its wrapper) in a sink full of cold water and changing the water occasionally.
Difficulty: Intermediate
Instructions
Preheat the oven to 325°F.
Remove the plastic bag of giblets from inside the turkey.
Wash the giblets and set them aside.
Wash the inside of the turkey thoroughly.
Wash the skin and remove any obvious hairs and pinfeathers.
If the turkey legs are tied or locked with a plastic device, you may have to untie the legs or remove them from the plastic lock to wash the inside of the bird.
Retie the legs.
Dispose of the plastic lock before roasting the turkey.(AU: It might be a good idea to advise readers to remove and dispose of the plastic lock before roasting the turkey.) Place the turkey breast-side up on a rack in a roasting pan.
Sprinkle with salt, pepper, garlic powder (or garlic salt), and paprika.
You don’t need to measure these spices, just dust the surface with them.
If you use garlic salt, use slightly less regular salt in the recipe.
Turn over the turkey and sprinkle the back with the seasonings.
Keep the turkey breast-side down.
USDA Guidelines for Total Cooking Time for Turkey Weight Stuffed Unstuffed 8–12 lb.
3–31/ 21/4– 12–14 lb.
31/2– 3–33/ 14–18 lb.
4–41/ 33/4–41/ 18–20 lb.
41/4–43/ 41/4–41/ 20–24 lb.
43/4 –51/ 41/2– Many people discard the giblets, but others like to eat them.
If you’re one of the latter, season the giblets with the turkey seasonings and place them in the roasting pan to bake, or use the giblets for stock or gravy.
(See the “Soups and Salads” recipe section for a stock recipe, and the “Sauces and Gravies” section for a gravy recipe.)