How To Cook The Perfect Turkey
User Reviews
5.0
12 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
2 hrs
-
Additional Time
30 mins
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Total Time
2 hrs 45 mins
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Servings
8 people
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Calories
731 kcal
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Course
Main Course
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Cuisine
International
How To Cook The Perfect Turkey
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Follow these simple steps for a most delicious, succulent roast turkey every time.
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Ingredients
- 12 pound full turkey
- 1 tablespoon olive oil
- 2 tablespoons butter softened
- 1 lemon cut into 4 wedges
- 1 medium red onion cut into 4 pieces
- 4 bay leaves
- fresh Rosemary small bunch
- salt
- pepper
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Instructions
- Bring the turkey to room temperature 2 hours before cooking and remove the giblet bag from the turkey cavity. Preheat the oven to 350℉/180℃.
- Place the turkey in a large roasting pan and stuff the cavity with the lemon wedges, onion, bay leaves and rosemary.
- Rub the butter over the turkey and drizzle olive oil over it, and season with salt and pepper.
- Turn the turkey breast side down and place on middle shelf in the oven.
- Half way through cooking, turn the turkey over so the breast side is facing upwards.
- In the last hour of cooking, check the temperature of the turkey by inserting the Thermapen/thermometer in the thickest part of the meat (taking care not to touch a bone, as that will give a higher reading). Then baste the turkey with the juices that have collected in the pan.
- Check the temperature of the meat every 15 minutes. When the thickest part of the turkey reaches 160℉/71℃, remove the turkey from the oven. The temperature will continue to rise, so measure the temperature again till it reaches 165℉/74℃, indicating a perfectly cooked turkey.
- Allow the turkey to rest for 30 minutes before carving.
Notes
- Get your Thermapen now (affiliate link) for succulent tasty food every time!
- Thermapen
- Remove the turkey from the fridge an hour or two before cooking, to bring it to room temperature.
- Reserve the giblets for making a delicious gravy.
- Basting won't make the meat moist, but it will help brown the skin nicely.
- The turkey will continue to cook for a little while longer after it is removed from the oven, so remove it from the oven when it reaches 160℉/71℃.
- Cooking it for any longer WILL result in dry meat.
- The temperature will continue to rise to the required 165℉/74℃, in the moments after it is taken out, while it is resting.
- To get an accurate reading, make sure that the thermometer is not touching a bone.
- Allow the turkey to rest for 30 minutes before carving.
- This recipe is enough for 8 people with some leftovers for sandwiches and a salad for the evening or the next day.
- Store leftovers in an airtight container in the fridge for up to 3 days. Also keep the turkey carcass for a delicious stock.
- Turkey may also be frozen for 2-6 months, then thawed (in the fridge) and reheated.
- Tip: If freezing, add a little gravy, broth, or water to stop it drying out.
- Leftover turkey may be eaten cold or reheated.
Nutrition Information
Show Details
Calories
731kcal
(37%)
Carbohydrates
3g
(1%)
Protein
105g
(210%)
Fat
32g
(49%)
Saturated Fat
9g
(45%)
Cholesterol
355mg
(118%)
Sodium
567mg
(24%)
Potassium
1121mg
(32%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
358IU
(7%)
Vitamin C
8mg
(9%)
Calcium
60mg
(6%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 731 kcal
% Daily Value*
| Calories | 731kcal | 37% |
| Carbohydrates | 3g | 1% |
| Protein | 105g | 210% |
| Fat | 32g | 49% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 355mg | 118% |
| Sodium | 567mg | 24% |
| Potassium | 1121mg | 24% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 358IU | 7% |
| Vitamin C | 8mg | 9% |
| Calcium | 60mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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