Email to Stella      

Recipe Categories: Stella's HOME PAGEAPPETIZERS BAKING_SITES BBQ BEAUTY BEEF BEVERAGES BIOGRAPHY BREAD BREAKFAST BROWNIESandBARS BUTTERS_SPREADS CAKES CANDY CANNING_PRESERVING CASSEROLES CELEBRITY CHEESECAKES CHOCOHOLICS_ANONYMOUS COMFORT_FOOD COOKIES COOKING_FOR_2 COPYCAT CRAFT_RECIPES CROCKPOT DESSERTS DIABETIC DIETS ENTERTAINING ETHNIC FISHandSEAFOOD FONDUE FREEZER_FRIENDLY FROSTINGandFILLING FRUIT FUDGE GIFT_BASKET GIFT_JARS GLUTEN_FREE GRILL HINTSandTIPS HOLIDAYS HOMEMADE_PRODUCTS ICE_CREAM JAMSandJELLIES KIDDIE_MENU LOWFAT LOW_CARB MARINADES_RUBS MINUTE_MEALS MUFFINS OAMC PASTA PASTRIES PET_FOOD pHBalance PICNICandCAMPING PIES PIZZA POLITICIAN_FAVORITES PORK POULTRY PRESSURECOOKER QUANTITY_COOKING SALADandDRESSING SANDWICHES SAUCES SEWING_CRAFTS SIDE_DISHES SNACKS SOUPS_STEWS_CHOWDER_CHILI SOUTH_BEACH_DIET STATE_RECIPES TOP_TEN VEGETABLES VEGETARIAN

Classic Roast Turkey




Source of Recipe


Internet


Recipe Introduction


PREP AND COOK TIME: About 10 minutes to prep (20 if stuffing the bird), plus roasting time and 20 to 30 minutes to rest.

NOTES: If using a frozen turkey, start thawing it in a pan in the refrigerator 3 to 4 days before roasting, depending on its size. If turkey overlaps pan rim, tuck a strip of heavy-duty foil along pan sides during roasting to keep fat from dripping over.

MAKES: Allow 3/4 pound uncooked turkey per serving, at least 1 pound if you want leftovers




List of Ingredients




1 turkey (10 to 30 lb.; see notes)

Melted butter or olive oil



Recipe



1. Remove and discard leg truss from turkey. Pull off and discard any lumps of fat. Remove giblets and neck (they're often packed in neck or body cavity) and save for gravy (recipe follows). Rinse turkey inside and out; pat dry. Rub turkey all over with butter.

2. Place turkey, breast up, on a V-shaped rack in a 12- by 17-inch roasting pan (or one that is at least 2 in. longer and wider than the bird). Insert a meat thermometer straight down through thickest part of breast to the bone. (If using an instant-read thermometer, insert when checking temperature.)

3. Roast in a 325° or 350° (temperature depends on size of bird; see chart) regular or convection oven until thermometer registers 160°.

4. If turkey is unstuffed, tip slightly to drain juices from body cavity into pan. Transfer turkey to a platter. Let stand in a warm place, uncovered, for 20 to 30 minutes, then carve (see page 177). If thigh joints are still pink (common in an oven-roasted bird), cut drumsticks from thighs, place thighs in a baking pan, and bake in a 450° oven until no longer pink, 10 to 15 minutes, or put on a microwave-safe plate and cook in a microwave oven at full power (100%) for 1 to 3 minutes.

Per 1/4 pound boned cooked turkey with skin, based on percentages of white and dark meat in an average bird: 229 cal., 39% (90 cal.) from fat; 32 g protein; 10 g fat (3 g sat.); 0 g carbo; 82 mg sodium; 93 mg chol.



The right tools

STURDY ROASTING PAN: Choose one at least 2 inches longer and wider than the bird. A good all-purpose size is about 12 by 17 inches with sides 2 to 3 inches tall.

V-SHAPED RACK: This shape supports the turkey firmly while allowing heat to circulate underneath for better browning.

THERMOMETER: Choose either a meat thermometer that remains in the bird during the entire roasting time or an instant-read version that you insert when you want to check the temperature (do not leave it in the oven).



Carving the bird

There is no one way to cut a turkey down to size, but here are some tips for certain success.

TOOLS. Use two sharp knives: a short-bladed one (4 to 6 in. long) for poking into joints and a long, thin one for slicing. Use a carving fork to hold the bird, or grip the bird with your hand using a clean pot holder or napkin.

TURKEY. Let the cooked bird rest at least 20 minutes before carving.

1. Roll bird to one side; pull top wing away from body to reveal wing-body joint. Poke short knife into joint; cut between connecting bones. Cut through elbow joint; set parts on a platter.

2. Pull the top leg (thigh and drumstick) down and away from body until you see the hip joint. Poke short knife into the joint; cut between the bones, then cut thigh and leg free. Lay leg on platter; cut through the joint between drumstick and thigh. Slice meat off thigh, parallel to bone.

3. With the long knife, make a deep horizontal cut along bottom of the breast, starting at the wing joint. Then angle blade upward, following bone, until you reach the base of the vertical breastbone. Insert carving fork into top of breast and, starting at outside edge, cut thin slices parallel to breastbone down to the base cut (so slices separate neatly).

4. To carve other side, repeat steps. Still nervous about performing in front of an audience? Present the whole bird at the table, then retreat to the kitchen and carve in private.