Turkey Recipe: The Secret to a Perfect Roasted Turkey
The secret to a perfectly roasted turkey is an easy, simple recipe that yields crispy skin and delicious tender meat that you can proudly serve to your Thanksgiving guests.
Course Main Course
Prep Time 30minutes
Cook Time 4hours
Total Time 4hours30minutes
1stick butteror ½ cup vegetable oil
2tablespoonsVegeta Natur*or salt
Preheat oven to 350 degrees Fahrenheit.
Take the giblets and neck out of the turkey and wash the turkey inside and out (use the giblets and neck to make turkey stock). Remove any excess fat and leftover pinfeathers, and pat the inside and outside dry. Then pour hot water over the skin of the turkey. The skin will tighten (this pulls the proteins in the skin together to form a tight surface which crisps up better). Pat dry the turkey again with paper towels.
Place the turkey on a rack in a large roasting pan. Add one cup of water to the bottom of the pan. Brush the outside of the turkey with melted butter.
Mix together the Italian seasoning, lemon pepper, Vegeta or salt.
Rub the herb mixture liberally all over the turkey, spreading a little in the cavity and being sure to season the back, the breasts, and the meaty thighs.
Wash the lemon and peel the onion. Press cloves into the onion. Stuff the cavity with the lemon, clove-studded onion, and the bay leaves.
Tie the legs together with string and tuck the wing tips under the body of the turkey.
Cover and roast the turkey for 2½ hours until no longer pink at the bone and the juices run clear. Uncover the turkey, and continue baking until the skin turns golden brown, 30 minutes to 1 hour longer. (The internal temperature should reach 170 degrees Fahrenheit in the breast and 180 degrees in the thigh)
Remove the turkey to a cutting board and loosely cover with aluminum foil. Let rest for 20 minutes.
10. Carve the turkey with a sharp knife and serve.
~ Free Tip ~ Make your own Italian seasoning using:
1 tablespoons dried rosemary
1/2 tablespoon dried sage
1/2 tablespoons dried thyme
1 tablespoons dried parsley
1/2 tablespoon dried oregano
1/2 tablespoons dried marjoram
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