Oven Roasted Turkey. Free UK Delivery on Eligible Orders 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. Transfer the turkey to a platter, cover loosely with foil and let rest.

Place rack in the lowest position of the oven. Put a rack inside an oven tray with the onions and carrots underneath, or arrange the veg inside an ovenproof frying pan. The Juiciest, Most Tender Oven Roasted Turkey In the History of Roast Turkeys. You can cook Oven Roasted Turkey using 16 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Oven Roasted Turkey

You need 15 lb of turkey.
You need of Injector Sauce.
It's 1/4 cup of Italian dressing.
Prepare 1 cup of butter.
Prepare of Spice Rub.
It's 1 tbsp of smoked paprika.
It's 1 1/2 tsp of garlic powder.
It's 1 1/2 tsp of onion powder.
Prepare 1 tsp of cayenne pepper.
You need 1 tsp of dried thyme.
Prepare 1 tbsp of salt.
Prepare 1 1/2 tsp of ground black pepper.
It's of Stuffing.
It's 1 of red apple (cut into small cubes).
You need 4 clove of garlic.
It's 1 of onion ( cut into quarter chunks).

This recipe is up there with my deconstructed turkey recipe and my roast turkey breast recipe as one of my faves. Truth be told, this isn't my recipe, but there is a lesson to be learned here folks. Always talk food with the people you meet. Place turkey breast side up on a roasting rack inside of a large pan.

Oven Roasted Turkey step by step

Mix spice rub in a bowl. Sprinkle spice rub into cavity of turkey. Loosen skin from meat and rub spic mixture under the skin. Rub remaining mixture onto turkeys skin..
Melt butter for injector sauce in a saucepan and add dressing. You can grate a clove of garlic in and put some dill or fresh parsley, if doing so remember to strain the sauce as it cannot be injected..
Inject the sauce into the turkey and refrigerate overnight or upto24 hours..
Preheat oven to 325° F. Set rack at lowest position..
Place turkey in roasting pan and drizzle with olive oil. Sprinkle with salt and pepper. Stuff the turkey with the stuffing ingredients. I did not eat these instead used them for flavor..
Roast the turkey for about 4-5 hours. Baste every 30-45 minutes..
Internal temperature should be 165°F in the thickest part of thigh..
Let rest for 30 minutes, cover with foil..

Pour chicken broth into the pan. Bring vegetable stock or water and salt to a boil, stir a couple of times. Remove from heat until room temperature. Refrigerate until completely chilled (can be prepared a couple of days ahead). Make sure to leave the lid on.