Roasting and Carving a Turkey + Video
User Reviews
5
Roasting and Carving a Turkey + Video
Description
This detailed turkey roasting method begins by removing the neck, heart, and gizzard from inside the bird and rinsing the turkey thoroughly before drying it. The skin is gently separated from the meat to apply herb-flavored butter underneath, which bastes the meat during roasting for moistness and flavor.
The cavity is filled with quartered lemon, onion, and a bundle of fresh herbs—thyme, sage, and rosemary—to impart aroma. The legs are trussed to hold the shape and ensure even cooking, and the wings are tucked under the body to prevent burning during the roast.
Cooking times vary by turkey weight and oven temperature, with options ranging from 325°F to 425°F. Following these guidelines helps achieve an evenly cooked turkey with a nicely browned skin. The neck, heart, and gizzard can be reserved and used to make gravy if desired, making use of all parts of the bird.
Proper preparation and trussing, along with attention to temperature and timing, provide a classic roasted turkey suitable for holiday meals or special occasions.
Ingredients
- 15 lb turkey (See Note 3)
- 8 oz butter herb flavored
- 1 lemon quartered
- 1 medium onion quartered
- 4 prigs thyme
- 2 prigs sage
- 2 prigs rosemary
- salt
- black pepper
Instructions
- Place the turkey on a clean surface. Remove the bag that contains the neck, heart and gizzard from inside the turkey (See Note 1). Rinse the turkey both inside and out with cold water. Dry thoroughly with paper towels all over.
- Using one hand push your fingers under the skin and move gently on top of the meat to separate skin from meat all over as best you can. Take the compound turkey butter in small amounts and generously slather under the skin, pressing on top of skin to move the butter and cover all over turkey breasts and legs as best you can.
- Add the quartered lemon, onion and herb bundle inside the turkey cavity. Slip the leg ends back into the (typically provided) heat proof plastic connector to keep the legs together or tie the legs together with kitchen twine to hold everything inside. This is called trussing.
- Pull the wing tips forward and tuck the tips inward and behind the bird’s back. This prevents the tips from burning during cooking. (See Note 2). Liberally season with kosher salt and pepper all over.
- Spray a roasting rack set inside a rimmed roasting pan with cooking spray or oil. Lift the turkey onto the roasting rack. Cover the turkey loosely with aluminum foil (shiny side up) for most of the roasting time. I remove it one hour prior to being done to brown the skin.
- Roast for 3.5 hours at 400°F. See Note 1 for other cooking times and weights of turkey. The turkey is cooked when it reaches an internal cooking temperature of 165°F.
- Remove from oven and allow to rest, tented with foil, for at least 20 minutes prior to carving.
Notes
- Reserve the neck, heart, and gizzard from inside the turkey to use in making flavorful gravy.
- Tuck wing tips under the bird to prevent burning during roasting.
- Refer to specified oven temperatures and times based on turkey weight to ensure proper cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 464 kcal
% Daily Value*
| Calories | 464kcal | 23% |
| Carbohydrates | 3g | 1% |
| Protein | 70g | 140% |
| Fat | 18g | 28% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 232mg | 77% |
| Sodium | 362mg | 15% |
| Potassium | 764mg | 16% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 208IU | 4% |
| Vitamin C | 9mg | 10% |
| Calcium | 45mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
