This Roast Turkey Recipe is very easy to prepare. Actually, roast turkey is easier to prepare than most people think. What you basically have to do is clean the turkey well. And you do that by thawing the bird (if frozen), rinsing it and patting it dry. Rub salt and pepper inside and outside, loosely fill it with your favorite stuffing, close the cavities (neck and between legs) with skewers and rub the skin with butter.
The guidelines for roasting in a moderate oven temperature (325 degrees) are approximately:
6 to 10 lbs – 3 to 3 1/2 hours
10 to 16 lbs – 3 1/2 to 4 1/2 hours
18 to 22 lbs – 4 1/2 to 6 hours
As for stuffing, calculate about one cup per pound of turkey.
I’m sharing with you my favorite recipe. What makes it so special is the glaze that adds extra flavor and makes the turkey skin beautifully brown and crisp. And the amazing cornbread dressing that I use as stuffing for this roast turkey recipe.
- 1 whole turkey (thawed) of about 15 lbs
- Salt and ground black pepper
- 10 cups cornbread stuffing
- 4 Tbsp butter, seasoned with crushed dry rosemary and lemon zest to taste
- ⅔ cup brown sugar (packed)
- ⅓ cup mustard (spicy brown or yellow)
- Preheat your oven to 350 degrees. Make sure the rack inside the oven is at its lowest position;
- Remove the giblets from inside the turkey, rinse the bird and pat it dry;
- Rub the inside with salt and pepper;
- Spread the seasoned butter all over the turkey (if you want, you may insert your hand gently between the skin and the flesh and rub a handful of the butter underneath the skin. With slow gentle movements, work your hands back and forth, separating a bit more of the skin and spreading the butter as you go along);
- Season the outside with salt and pepper as well;
- Just before you're ready to roast the turkey, loosely stuff the bird by the neck and the large cavity. Close the turkey cavities with skewers and tie the legs together with twine;
- Place the turkey, breast side up, in a roasting pan and cover with aluminum foil. Start by roasting the turkey for an hour, then continue roasting, but baste with the pan juices every half hour. According to the chart above, that would take about 2 hours (follow the chart that came with the turkey you bought);
- In a bowl, mix the mustard and sugar together to make a glaze. Remove the foil and brush the glaze over the turkey;
- Brush more glaze every half hour and continue roasting for an additional 1 hour. If pan is too dry, add two cups of water. If the turkey is browning too quickly, tent it loosely with foil;
- Turkey is ready when golden and juices run clear when you puncture the thigh ( if you have a thermometer it should read 165 degrees when inserted in the thickest part of the thigh);
- Remove from oven and let it sit covered with foil for at least 15 minutes before serving. This will allow the juices to set.
- Place turkey on a platter and remove dressing before carving!