member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Cat      

    Thanksgiving: Classic Roasted Turkey

    Source of Recipe

    From "Williams-Sonoma: The Best of Thanksgiving"

    List of Ingredients

    â—¦ 1 turkey, 16 to 18 pounds
    â—¦ Olive oil
    â—¦ Kosher salt and freshly ground pepper
    â—¦ Fresh herbs, such as thyme or rosemary sprigs or bay leaves (optional)
    â—¦ ½ cup (4 ounces) unsalted butter, melted and cooled

    Recipe

    Remove the neck and giblets from the turkey and discard or save for another use. Pat the turkey thoroughly dry with paper towels.

    Drizzle the turkey with oil, then use your hands to spread it all over the skin of the bird. Sprinkle the skin generously with salt and pepper. Tuck the wings behind the back. Place the turkey, breast side up, on a rack in a large roasting pan. Truss the legs with kitchen string, if desired. If using herbs, strew them over and around the bird. Let the turkey stand at room temperature for 1 hour.

    Position a rack in the lower third of the oven and preheat to 400° F. Put the turkey in the oven and roast for 30 minutes.

    Reduce the oven temperature to 325° F. Continue to roast, brushing the turkey with the butter and the pan juices every 30 minutes, until the skin is golden brown all over, 2 to 3 hours more. To test for doneness, insert an instant-read thermometer into the thickest part of the breast and thigh away from the bone. The breast should register 165° F and the thigh 175° F.

    Transfer the turkey to a carving board, cover loosely with aluminum foil, and let rest for 20 to 30 minutes before carving.

    Serves 12 to 14

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |
 



      Â