Basic Roast Turkey

Basic Roast Turkey
Marcus Nilsson
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preparation
15
minutes
cooking
240
minutes
Serves 6-8

Ingredients

1
12- to 14-pound turkey, giblets removed
3
carrots, roughly chopped
1
stalk celery, roughly chopped
2
medium yellow onions, cut into wedges
6
tablespoons
unsalted butter, melted, or olive oil
3/4
teaspoon
kosher salt
1/4
teaspoon
black pepper
3
navel oranges, cut into wedges (optional)
1
bunch fresh flat-leaf parsley or leaves from 1 bunch celery (optional)
kitchen string (optional)

Directions

  1. Heat oven to 425° F. Rinse the turkey inside and out and pat it dry with paper towels. Place the wings underneath the body. If desired, tie the drumsticks together using kitchen string. Place the carrots, celery, and onions in a metal roasting pan. Transfer the turkey to a wire rack and place it on top of the vegetables. Drizzle the skin with the butter or oil and, using your fingers, spread it evenly. Season with the salt and pepper.
  2. Roast the turkey, uncovered, until browned, 30 to 45 minutes.
  3. Add 1 cup cold water to pan. Cover the turkey loosely with foil. Reduce oven temperature to 350° F. Roast until a thermometer inserted in a thigh registers 180° F, about 2 hours total. Let the turkey rest for at least 30 minutes before carving. Garnish with the orange wedges and parsley or celery leaves (if using). If making gravy, reserve the juices in the roasting pan.

 

 

Kate Merker
October 2006

Nutritional Information

  • Per Serving
  • Calories From Fat 46 %
  • Fat 28 g
  • Sat Fat 8 g
  • Cholesterol 232 mg
  • Sodium 292 mg
  • Carbohydrate 0 g
  • Fiber 0 g
  • Sugar 0 g
  • Protein 68 g
What does this mean? See Nutrition 101.

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