Roast Turkey

Roast Turkey made with seasoned butter and broth is basted for over 4 hours for an incredibly tender meat and crispy skin is PERFECT for holiday dinner!

  • 1 cup unsalted butter softened
  • 2 teaspoons kosher salt
  • 1 teaspoon coarse ground black pepper
  • 1 turkey 16-18 pounds, patted dry
  • 8 cups chicken stock

  1. 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.
  2. Remove the bag of giblets and pat the turkey dry inside and out.
  3. 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.
  4. Pour 2 cups of chicken stock in the pan and cover with foil and set a timer to go off every 30 minutes, basting each time.
  5. After 2 hours remove the foil and continue cooking and basting for an additional 2 hours or until the thigh is cooked to 165 degrees (this is vital for food safety) and let rest for 20 minutes before serving.

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