Saturday, November 19, 2011
If you have a fresh turkey, you are set. If you start with frozen, let it thaw in the fridge.
You will need to let it sit in the refrigerator 24 hours for every five pounds of bird.
Put a pan under the thawing turkey in case of leaking.
You will need a large roasting pan with a lid.
If no lid, use aluminum foil.
You will also need some cooking twine or a long piece of cheesecloth for tying the legs.
Preheat your oven to 325 degrees Fahrenheit.
4 Tablespoons softened butter
Put your turkey in the sink and remove the bag of giblets.
Rinse the turkey and pat dry.
Lift the turkey into the roasting pan.
If you are stuffing the turkey, do that now.
One at a time, twist and tuck the wings underneath the front of the bird.
Take the cooking twine or cheesecloth and tie the drumsticks together.
Rub the turkey with the softened butter.
Cover the turkey with lid or foil.
You will need to roast it for 20 minutes per pound, adding an additional 45 minutes if you have stuffed it.
After roasting it for half the time, uncover the turkey.
With a turkey baster, pastry brush, or spoon, baste the turkey every 20-30 minutes.
If the turkey comes with a pop-up timer, it is done when it pops up.
If it doesn't, to test for doneness, try to wiggle a drumstick. If it moves around a lot, it is done.
Remove from oven and let rest for 20 minutes before carving.