This classic roast turkey is one you’ll want to use year after year at your feast.
This much-maligned but oh-so-delicious bird has a bad reputation of being too dry, under cooked, or tasteless.
To allow adequate time for defrosting, plan on two to three days for a 10- to 15-pound bird.
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Then you are ready to follow your recipe for an easy roast turkey.
store your turkey neck and giblets to make your ownturkey stockwhile you turkey roasts.
This will add so much flavor to your homemadeturkey gravy.
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Serving Tip
To help keep the turkey warm during dinnertime, heat up the serving platter.
Ingredients
1(14- to 16-lb.)
Place a roasting rack in a large roasting pan lined with aluminum foil.
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Pat turkey dry with paper towels.
Truss turkey:
Tie ends of legs together with kitchen twine; tuck wing tips under.
Place on rack in prepared pan, breast side up, and brush with oil.
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Roast turkey:
Bake in lower third of preheated oven 45 minutes.
Looselycover turkey with aluminum foil, and reduce oven temperature to 350F.
Transfer to a cutting board, and rest 30 minutes before carving.
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Pour pan drippings through a fine mesh strainer into a bowl; discard solids.
Reserve 1 1/2 cups strained drippings forOld-Fashioned Turkey GravyorMushroom Gravy.
Credit:Fred Hardy, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Hannah Greenwood
