Roast Turkey
User Reviews
5
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Prep Time
15 mins
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Cook Time
4 hrs
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Total Time
4 hrs 15 mins
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Servings
18 servings
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Calories
581 kcal
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Course
Main Course, Dinner
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Cuisine
American
Roast Turkey
Description
The turkey is prepared by removing giblets and thoroughly drying it. A butter mixture blended with kosher salt and coarse black pepper is worked under the skin by gently lifting it and distributing the butter evenly across the surface beneath. This technique adds flavor and helps keep the meat moist during roasting.
The roasting takes place in a large pan with a rack at low temperature (325°F). Chicken stock is poured into the pan to create a moist roasting environment and used for basting the bird every 30 minutes to prevent drying. The foil is removed halfway through to allow the skin to brown. The cooking continues until the thigh reaches a safe internal temperature of 165°F. Letting the bird rest for about 20 minutes before carving helps the meat stay juicy.
This approach to roasting turkey is traditional and methodical, promoting a tender, flavorful result with crisp skin, ideal for holiday meals or special gatherings.
Ingredients
- 1 cup butter softened, unsalted
- 2 teaspoons kosher salt
- 1 teaspoon black pepper coarse ground
- 1 turkey 16-18 pounds, patted dry
- 8 cups chicken stock
Instructions
- Preheat the oven to 325 degrees and remove all but the bottom rack and add the turkey to a large roasting pan with a rack.
- Remove the bag of giblets and pat the turkey dry inside and out.
- Mash the butter, salt and pepper in a small bowl and lift from under the turkey with the back of a spoon to separate the skin while adding in small chunks of the butter and then patting the skin back down to help spread the butter under the skin all over the bird (being careful not to pierce or tear the skin as the butter will ooze out.
- Pour 2 cups of chicken stock in the pan and cover with foil and set a timer to go off every 30 minutes, basting with the broth in the bottom of the pan each time. You may need to add broth, a cup at a time, during the basting if it evaporates.
- After 2 hours remove the foil and continue cooking and basting for an additional 2 hours, again adding broth as needed, until the thigh is cooked to 165 degrees and let rest for 20 minutes before serving.
Notes
- Remove giblets and pat the turkey dry inside and out before seasoning.
- Be careful not to tear the skin when inserting butter under it to keep it intact and maximize moisture.
- Baste with chicken stock every 30 minutes; add more stock as needed if it evaporates to maintain moisture.
- Rest the turkey for 20 minutes after roasting to allow juices to redistribute for better texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18servings
Amount Per Serving
Calories 581 kcal
% Daily Value*
| Calories | 581kcal | 29% |
| Carbohydrates | 4g | 1% |
| Protein | 94g | 188% |
| Fat | 19g | 29% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 300mg | 100% |
| Sodium | 888mg | 37% |
| Potassium | 1064mg | 23% |
| Fiber | 0.03g | 0% |
| Sugar | 2g | 4% |
| Vitamin A | 440IU | 9% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 51mg | 5% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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