Speaker: Roasting a whole turkey is something that most of us undertake only once or twice each year. Follow these steps and your bird will be tender, juicy and perfectly presented.
When defrosting your turkey, you want to give yourself enough time. 8-12 pounds will take 1-2 days. 12-16 pounds will take 2-3 days. Allow approximately 24 hours for every five pounds in a refrigerator set at 40 degrees.
Preheat the oven to 325 degrees. To prep your turkey, first remove the giblets and neck from the cavity. Then rinse the turkey with cold running water and drain well. Place it on a foil-lined sheet pan.
Next, blot dry with paper towels. Now season the cavity with salt and pepper. Fold the wings under the body to prevent the tips from burning. Tie the legs together with butcher's string. Fold the neck skin and fasten it to the back with a skewer. Then drizzle the outside of the turkey with Bertolli extra virgin olive oil. Season generously with salt and pepper. Place the turkey breast side up on a rack in a large, shallow roasting pan, no more than two-and-a-half inches deep.
Insert an oven safe thermometer into the thickest part of the thigh, being careful it does not touch the bone. Roast the turkey in a preheated 325 degree oven for about three-and-a-half hours. Frequently base the turkey with the pan juices. Continue to roast until the thermometer registers 165 degrees. Remove the turkey from the oven and allow the bird to rest for 15-20 minutes before carving.
A picture-perfect turkey is the ultimate centerpiece for every harvest or holiday table.
Go to holidaykitchen.tv for a cornucopia of delicious video recipes.
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