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Thanksgiving DinnerWhole Roast TurkeyPrintable Version Ingredients: Directions: Remove giblets, neck, and fat from inside the turkey. (No matter how I fix these, my family will not eat them. So I discard them. You may do as you please with them. Some people enjoy them in the stuffing or gravy.) Completely dry turkey with paper towels. Mix together remaining ingredients and rub inside and out the bird. Cover and refrigerate overnight. Remove turkey from the refrigerator and begin to bring to room temperature one hour before roasting. Spoon stuffing into cavity and neck area. Truss or sew with skewers. Tie legs together so as not to disfrom while roasting. Place on rack in roasting pan breast side down. Bake at 325 degrees. Baste occasionally with pan juices. Roast for 20 minutes per pound or until meat thermometer registers 175 when placed in thickest part of thigh. Avoid resting thermometer on bone. If planning to present the whole turkey at the table for carving, turn turkey breast side up half way through cooking time. Tent with alumium foil, shiny side in, if turkey becomes too brown. There will be a cup or more of pan juices when turkey is done. Thigh will move freely in its socket and turkey juices will run clear when pierced. Never rely on the "pop-up" thermometers placed in birds by the supplier! Your turkey will be over done most of the time. A great tip- place fresh herbs such as sage or thyme between the breast and skin. |
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