ROAST TURKEY
Ingredients
1 Fresh turkey (or thawed from frozen)*
1/2 lb. Unsalted butter at room temperature
1 tbsp. Lemon zest
1 tbsp. Dried tarragon
1 Large carrot, chopped in large chunks
1 Large celery rib, chopped in large chunks
1 Medium sweet onion, quartered
6 Garlic cloves, smashed and peeled
1-1/2 c. Vegetable (or chicken) stock
1 Large dash of Frank’s
Kosher salt
Ground black pepper
Directions
• Preheat oven to 500F.
• Coat a roasting pan and rack with cooking spray.
• Rinse turkey under cold water, inside and out, and pat outside dry with paper towels, and place on rack in roasting pan.
• Rub cavity liberally with salt and pepper.
• Stuff carrot, celery, onion and garlic into cavity.
• Loosen skin on top of breast with a wooden spoon.
• In a bowl, whisk together butter, tarragon, lemon zest, a big pinch of salt, and Frank’s.
• Take 1/4 to 1/3 of the butter and spread fairly evenly in between the skin and breast meat.
• Spread remaining butter over the all the skin of the entire turkey.
• Sprinkle generously with salt and pepper.
• Tie together legs with twine, and tuck wings under so that they won’t burn.
• Place turkey, breast side up, in preheated oven for 30 minutes.
• After 30 minutes, reduce heat to 350F, and baste liberally.
• Continue to roast for an additional 3-1/2 hours, basting every 20-30 minutes.
• When breast skin becomes dark golden brown (about 1-1/2 to 2 hours), tent loosely with foil, and discontinue basting.
• When a meat thermometer reads (at minimum) 160F when inserted between the thigh and body, remove from oven.
• Let rest, still tented with foil, for 30 minutes.
• After 30 minutes, remove foil tenting, and continue to rest another 30 minutes.
• Carve as desired, and serve.
This is a classic, no-fail recipe for a delicious. moist holiday main course.
* This recipe based on a 15 lb. Turkey. A good rule of thumb is 15 minutes per pound. This will, more or less, help you figure out the roasting time. Remember to schedule in one hour to “rest” the bird, which in reality, is letting it finish the roasting process as the temperature will continue to increase. By way of example, to in order to serve dinner at 4 p.m., this size turkey would need to be in the oven at 11 a.m., and come out at 3 p.m. Allow a half hour to prepare the bird for the oven, so the process begins at 10:30 a.m.
From the blog, “WHAT A DUMPLING!” Copyright © 2015-2022, Davis Peterson All rights reserved. Subject to international copyright regulations.
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