Sunday, December 7, 2014

Rosemary Roasted Turkey

I tried this recipe this year. I usually use a cooking bag, but didn't have one in the house. My turkey was a 20 pounder, so I 1.5 timed the recipe. This was a very juicy turkey and everyone thought so! Very good.


Rosemary Roasted Turkey

adapted from http://allrecipes.com


3/4 cup olive oil can use less and use part butter
3 tablespoons minced garlic
2 tablespoons chopped fresh rosemary
1 tablespoon chopped fresh basil
1 tablespoon Italian seasoning
1 teaspoon ground black pepper
salt to taste
1 (12 pound) whole turkey

1. Preheat oven to 325 degrees F (165 degrees C).

2. In a small bowl, mix the olive oil, garlic, rosemary, basil, Italian seasoning, black pepper and salt. Set aside.

3. Wash the turkey inside and out; pat dry. Remove any large fat deposits. Loosen the skin from the breast. This is done by slowly working your fingers between the breast and the skin. Work it loose to the end of the drumstick, being careful not to tear the skin.

4. Using your hand, spread a generous amount of the rosemary mixture under the breast skin and down the thigh and leg. Rub the remainder of the rosemary mixture over the outside of the breast. Use toothpicks to seal skin over any exposed breast meat. Apple and onion to cavity.
5. Place the turkey on a rack in a roasting pan. Add about 1/4 inch of water to the bottom of the pan. Roast in the preheated oven 3 to 4 hours, or until the internal temperature of the bird reaches 180 degrees F (80 degrees C). Baste every ½ hour  Beth started the turkey with BREAST down for 1 hour and then turned it over.
Roast at 325 degrees F., for approximately 15-20 minutes per pound. This is just an estimate - be sure to use a meat thermometer to get a perfect doneness.
Remove the turkey when it reads 165 degrees F. in the thickest part of the thigh meat. Here is an approximate turkey cooking time guide for roasting at 325 degrees F. from the USDA:
8 to 12 lbs: 2 3/4 to 3 hrs
12 to 14 lbs: 3 to 3 3/4 hrs
14 to 18 lbs: 3 3/4 to 4 1/4 hrs
18 to 20 lbs: 4 1/4 to 4 1/2 hrs
20 to 24 lbs: 4 1/2 to 5 hrs

Now, if you've followed the procedures above, you are about to cut into the most delicious, juiciest turkey you've ever had, but STOP!!! Sorry, didn't mean to startle you, but you must let the turkey rest for AT LEAST 20 minutes.
When you remove it from the oven, cover it very loosely with foil

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