Recipe: Perfect Roast turkey

Delicious, fresh and tasty.

Roast turkey. Leaving the foil open, return the turkey to the oven to brown, basting with the juices several times. Using a pastry brush or your hands, smear the seasoned butter all over the turkey. Add any remaining butter to the roasting tray once the chopped wings and neck have browned.

Roast turkey Place the bird on a large roasting tray, rub it all over with olive oil and season well. Surround with the chopped carrots, onions and remaining cloves of garlic, cover with tin foil and place in the preheated oven. Place breast side down on a roasting rack in a shallow roasting tin. You can have Roast turkey using 5 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Roast turkey

  1. You need 1 of turkey (mine was 8 lbs).
  2. It's 1 of salt & pepper.
  3. Prepare 1 of garlic clove.
  4. It's 1 of stuffing (see my recipe or use your own).
  5. Prepare 1 of butter stick.

Scatter the remaining vegetables and thyme around the bottom of the roasting tin, and cover with the white wine. We show you how to cook the perfect roast turkey or roast turkey crown with our collection of delicious recipes. Recipes for roast rib, fillet and sirloin. Put the turkey into a large roasting tray.

Roast turkey instructions

  1. Wash turkey in and out..
  2. Chop up garlic clove into slivers and slide under the skin all over..
  3. Sprinkle with salt and pepper mix all over..
  4. Stuff bird..
  5. Cover tightly with foil. Cook at 325 for 25 minutes per pound or to an internal temp of 165..
  6. During final 30 minutes uncover bird and and rub with butter. Baste 2 or 3 times for browning..

To calculate the cooking time, add the weight of the turkey and. Make sure your turkey is fully defrosted. This is crucial, if the turkey is not defrosted properly it won't cook properly, leaving you with either underdone turkey (= food poisoning - yikes!!) or very dry and overdone turkey as you have to cook it so. Move the turkey to a platter, tilting the bird so that the juices in the cavity run out into the roasting pan. Cover with a double layer of foil, then with a tea towel wrung out in hot water.