Turkey is usually the main attraction at many family gatherings, but the way it is prepared can vary greatly. Turkey can be made by grilling, using an electric roaster, and even by using a microwave. The best and fastest way to cook a turkey however, is to roast it in the oven using a dark enamel covered roaster. Add this to my Recipe Box.
Instructions
1. Defrost the turkey, it has been frozen, by placing it in a baking pan and letting it sit in the refrigerator. Thaw the turkey about five hours for every pound. A 10-pound turkey will need to thaw in a fridge for 50 hours, or approximately two days. Remove the turkey from the fridge and bring it to room temperature by simply setting the baking pan containing the turkey out on the counter for a few hours.
2. Remove the giblets and neck from inside the turkey and wash the turkey, inside and out, with cool water. Tie a piece of cooking string around the turkey to keep the wings close to the body and also around the legs to keep them together also. Rub the entire turkey with olive oil and sprinkle salt and pepper over the turkey to season.
3. Preheat the oven to a temperature of 350 degrees. Place the turkey inside a dark enamel roaster, breast side down. Cooking the turkey upside down allows all the juices from the turkey to drip down to the breast, which will keep the breast meat tender and juicy. Cover the roaster by setting the lid on the top or cover with aluminum foil.
4. Place the turkey in the oven and cook according to the instructions on the package, or approximately 15 minutes for every pound of bird. Cook the turkey at 350 degrees for about 30 minutes, then reduce the heat to 325 and cook the remainder of the time. Check the temperature of the turkey with a meat thermometer to make sure has reached 180 degrees. Remove the turkey from the oven and let sit for about 15 minutes before carving.
Tags: about minutes, every pound, Place turkey, Remove turkey, Remove turkey from, turkey from