Simple roast turkey. Simple, perfect roast turkey just like grandma used to make. Seasoned with salt and pepper, and basted with turkey stock, the flavors of the turkey really stand out. Season the turkey with salt and pepper.
You can have Simple roast turkey using 4 ingredients and 2 steps. Here is how you cook it.
Ingredients of Simple roast turkey
- It’s of turkey. we had a 12 pound bird..
- You need of unsalted butter.
- Prepare of salt and pepper to taste.
- It’s of each dried thyme, poultry seasoning and garlic powder. feel free to use regular garlic..
Roast turkey is one of the most simple, satisfying meals and this recipe is no exception. Rub the turkey with butter, then sprinkle on poultry seasoning and leave uncovered for the first hour of cooking allows the skin to crisp. Baste frequently to give the bird an even color while helping to seal in juices. Fill the turkey with aromatics like chopped onions, carrots, apples and herbs, then place breast-side up in a roasting pan and brush with melted butter.
Simple roast turkey instructions
First pull all the insides out your bird and keep for stock, gravy or dressing (stuffing) if you like. She just discarded them. Wash and pat the bird dry..
Next mix your butter with your seasonings and mix mix mix. Once completely mixed, run your finger between the skin and breast meat to loosen up the skin. Place one tablespoon of the mixture under the skin and rub to spread around. Smear the remaining butter over the bird and place in the roaster set at 300. Cook for about 2 hours and check for doneness. Now the bird wont brown to well so you can put it i the oven to brown some. Your bird will be fall off the bone tender when thru. Hope you enjoy her recipe..
Then, I tent it with foil, and let it rest on the counter. Clean turkey (discard giblets and organs), and place in a roasting pan with a lid. Any turkey will taste better if brined in salt for a day or two before cooking. Brining is not necessary but it is a good idea. This method has become popular over the last few years and involves immersing the turkey in a salt-water solution or dry-brining in salt for a day or so before cooking.
