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Thanksgiving: Roasted Thanksgiving Turkey

Source of Recipe


From "The Pioneer Woman Cooks: A Year of Holidays"



List of Ingredients



• One 18- to 20-pound turkey, brined, rinsed, soaked, and patted dry
  
• Peel of 1 orange
  
• 1/2 cup (1 stick) butter, softened
  
• 2 fresh rosemary sprigs, leaves stripped and finely minced
  
• 1 tsp salt
  
• 1 tsp black pepper
  






Instructions



1. Be sure the oven rack is on its lowest level and preheat the oven to 275°F. Place the turkey breast-side up in a roasting pan with a rack. Cross the legs and tie them with kitchen string to secure them. Tuck the wings under the body.
   
   
2. Cover the turkey completely in heavy-duty aluminum foil, making sure the foil tucks under the pan. For the first stage, roast the turkey for about 10 minutes per pound (for a 20-pound turkey, it would roast at this temperature for 3 to 3-1/2 hours).
   
   
3. While the turkey is in the oven, make a rosemary-citrus butter. Use a vegetable peeler to slice the peel of one orange. With a very sharp knife, slice the orange peel into thin strips, and throw them into a bowl with the butter and rosemary. Sprinkle in some salt and pepper, and stir until combined.
   
   
4. After the turkey has roasted for the first stage, remove the foil and smear the butter mixture all over the skin of the turkey (the skin won't be brown at all). Insert an oven-proof meat thermometer into the thigh of the turkey, and raise the oven temperature to 350°F. Return the turkey to the oven, uncovered, basting it with the juices in the bottom of the pan every 30 minutes. Roast until the interior temperature registers 165°F and the skin is a deep golden brown. For a 20-pound turkey, this should take an additional 1-1/2 to 2 hours.
   
   
5. Remove the turkey from the oven, cover it lightly with foil, and let it rest for 15 to 20 minutes before serving. Serve the turkey on a big, pretty platter with orange slices and greenery if you wanna be fancy. Carve the turkey for serving.
   
   Makes 16 to 20 servings.