Are you looking for the best the best roasted Turkey Recipe for Thanksgiving morning? Check out this amazing recipe that is very easy and simple to make. Try it now!
How to cook a turkey?
·
Use a pan without the roasting rack (the garlic head
halves create the ‘rack’).
·
Line your pan with parchment paper or foil to avoid the
skin from sticking.
·
Stuff the cavity with halved garlic heads, lemon slice
(optional) and sprigs of herbs to infuse flavour into turkey from the
inside with the heat of the oven.
·
Tie the legs together and tuck the wings under its
back to prevent the legs and wings from spreading out.
· You can wrap the wings tips in foil for the first half of roasting if the heating element in your oven is at the top, or you have a small oven, or to prevent them from charring.
INGREDIENTS of Roast Turkey:
· 12 pound (6 kg)
whole turkey, skin on (fully
defrosted, washed, giblets and neck removed)
·
3 heads garlic
cut in half horizontally divided
·
3 slices lemon divided
·
6 sprigs thyme divided
·
6 sprigs rosemary divided
·
1/2 cup olive oil divided
Herb Butter:
·
4 ounces (125 g)
unsalted butter
·
1 teaspoon chopped
fresh thyme leaves or 1/2 teaspoon dried thyme
·
4 teaspoons minced
garlic
·
Salt
·
Cracked
Pepper
INSTRUCTIONS
1. Preheat oven to 425°F | 220°C for standard
ovens, or 390°F | 200°C for fan forced. Lower oven shelf to the
lowest part of your oven.
- Combine the Herb Butter ingredients
in a bowl and mix well. Reserve half of the herb butter in the
refrigerator for later.
- Line
a large roasting pan with foil or parchment paper. Arrange the 4 halves of
garlic cut-side down on the bottom of the pan with 4 sprigs each of thyme
and rosemary, half of the olive oil and 1 slice of lemon.
- Thoroughly
pat turkey dry with paper towels. Stuff with the remaining heads garlic
halves, lemon slice, a squeeze of lemon from remaining slice, herbs and a
drizzle of olive oil.
- Melt
the butter and rub all over the turkey, including under the skin. Season
generously all over with salt and pepper. Place turkey on top of the
garlic and herbs in the pan BREAST-SIDE DOWN. Drizzle with the remaining
oil.
6.
Roast uncovered for 30 minutes for a small turkey under 13
pounds (6 1/2 kg), or 45 minutes for a larger turkey over 14 pounds (7 kg
plus).
7.
Turn turkey over (breast-side up) with a pair of
tongs, a clean tea towel or oven mits (heat-proof gloves) and baste with
pan juices.
8.
Spread half of the reserved herb butter over the top of
your turkey with a spoon or brush (be careful, the turkey will be hot and the
butter will melt nicely over the skin). Pour any remaining juices over your
turkey.
9.
Reduce heat to 325°F |165°C (for standard ovens), or 300°F
| 150°C (fan-forced). Roast, uncovered, for an hour.
10.
Slather turkey generously with remaining butter and roast
for 30 minutes. Baste again, then continue roasting for a further 30 minutes or
so, depending on the size of your bird. *Tent loosely with foil if starting to
brown too fast.*
(For an extra large turkey, you may need an additional
half hour to an hour.)
11.
For extra crispy skin, broil (or grill) in the last 5-10
minutes, keeping your eye on it so it doesn't burn, until the skin is
crispy and golden browned all over.
12.
Tent turkey with foil and allow it to rest for 20-30
minutes before carving and serving.
13.
Remove 2 1/2 cups of the liquid from the pan juices (top
up with stock if you need too), strain and reserve for your gravy.
COOK TIME:
For an extra large turkey, you may need an
additional hour. I recommend using a meat thermometer to read the internal
temperature and make your life easier.
Generally, turkey needs to cook 13-15 minutes
per pound.
MEAT THERMOMETER
Use a meat thermometer inserted
between the breast and leg. It should read 165°F | 75°C. This is
the USDA recommended internal cooked temperature of turkey.
If you don't have a meat thermometer, pierce the
breast meat with a knife. The turkey juices should run clear, not pink.
(Note that the turkey will continue cooking once
it's been taken out of the oven from the heat inside the bird.)
SERVING SIZE
8-12 pound (4-6 kg) turkey for 6-8 people
12-16 pound (6-8 kg) turkey for 10-12 people
16-18 pound (8-9 kg) turkey for 14-16 people
18-22 pound (9-11 kg) turkey for 20-22 people
Moreover, have a wonderful Thanksgiving with this amazing best roasted turkey recipe for Thanksgiving morning. You can do it at home and inspire everyone in the house with your amazing cooking.
Try out this Roast Turkey.
Check out this The
best 7 crazy and famous Turkish dishes.
Have a wonderful morning!
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