Tuesday, November 29, 2011

Roasted Turkey

I hope everyone had a great Thanksgiving! I wanted to share with you my favorite, simple roasted turkey recipe. I've made this recipe for many years now and I always get perfect results. The flavor is so wonderful and the meat is always so moist and juicy. You will not be disappointed by this recipe, I promise!

Roasted Turkey
(adapted from a recipe by Emeril Lagasse)

1- fresh or thawed turkey (about 10-12 lbs)
1 medium onion, quartered
4 garlic cloves, halved
Several sprigs of fresh herbs: thyme, parsley, rosemary and sage
2 bay leaves
8 T unsalted butter, divided
Kosher salt and fresh cracked black pepper

Adjust a rack in the oven to the lowest position and remove other racks.
Preheat the oven to 325 degrees.

Remove fresh (or thawed) turkey from fridge. Place in a clean sink; remove packaging, and then remove the neck and giblets bag from inside the bird (discard or save to make gravy, etc.).

Rinse the bird with cold water and then pat dry well with paper towels, inside and out. Place bird onto a rack in a roasting pan, breast side up. (I like to add a few cups of water and chopped onion to the bottom of the roasting pan for the gravy)

Season the bird liberally with kosher salt and black pepper on the outside and inside. Stuff the inside of the bird with the onion, garlic, herbs and bay leaves.

Melt 4 T of the unsalted butter and then brush generously all over the outside of the bird. (reserve remaining butter).
Tent the turkey with foil and roast in the oven for about 2 hours (or about 2/3 of the entire cooking time).

Remove the foil, and baste the bird with the remaining 4 T of melted unsalted butter. Place back into the oven, uncovered, and continue to roast for the remaining cooking time; about an hour or so. (cooking times will vary depending on the size of the turkey)

When turkey is done, remove from the oven and let sit for about 30 minutes before carving. Use the pan drippings to make gravy, if desired. Enjoy!

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