Basic Roast Turkey
12 pounds whole turkey
1/4 cup olive oil
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper
Preheat oven to 450°F
Wash and dry turkey inside and out. Rub turkey lightly with olive oil, salt and pepper .
Cut a long length of aluminum foil, enough to wrap loosely around the turkey. Lay it across the bottom of your roasting pan with edges overlapping the sides of the pan. Place a rack on top of the foil and set the turkey breast-side up on the rack. Bring ends of foil up around turkey and crimp together along top of turkey. Foil should be loosely wrapped around turkey and crimped together at ends. Put turkey in oven and roast for 15 minutes. Turn heat down to 375°F and cook until done.
Use following chart to gauge time: 8-10 pounds: 2-2/12 hours; 10-14 pounds: 2 1/2-3 hours; 14-20 pounds: 3 1/2-4 hour.
During roasting, the bird should be basted occasionally and turned 3 times, that is, rolled onto all of its sides. Open foil to do this and turn turkey first on one side, then on another, then upside down. Finally, turn it right side up and remove foil for final browning.
The turkey is done when you stick a fork, knife, or skewer in and clear juice (as opposed to pink) runs out. A meat thermometer inserted into the part of the bird without touching the bone will read 180°F. Do not overcook. Remove turkey from oven and let sit 15-30 minutes before serving so that juices will be reabsorbed by the flesh.
Carve the turkey and transfer to a serving tray.
Makes 16 servings.
Basic Roast Turkey
Apricot Glazed Turkey with Herb Butter
Apricot Glazed Turkey with Herb Butter
Apricot Glaze:
1 cup apricot nectar
1 cup apricot preserves
2 tablespoons fresh gingerroot, peeled and minced
1 tablespoon honey
Combine apricot nectar, preserves, ginger and honey in a small heavy saucepan and bring to boil. Reduce heat to medium-low and simmer until reduced to 1 1/4 cups, about 15 minutes.
Herb Butter:
3/4 cup unsalted butter, softened to room temperature
3 tablespoons chopped fresh sage
1/2 teaspoon salt
1 teaspoon freshly ground black pepper
Blend 3/4 cup butter, 3 tablespoons sage, salt and pepper in small bowl. Set aside.
Roasted Turkey
1 (21-pound) whole turkey, fresh or frozen (thawed)
32 ounces turkey broth, divided use
1 teaspoon chopped fresh thyme
1/2 teaspoon chopped fresh sage
As needed salt and freshly ground black pepper
Preheat oven to 400º F.
Pat turkey dry with paper towels. Season turkey cavity with salt and pepper.
Place turkey on rack, and set in large shallow roasting pan. Slide fingers under skin of turkey breast to loosen skin.
Spread half of herb butter over breast under skin. Place remaining herb butter in small saucepan. Stir over low heat until melted. Brush herb butter over outside of turkey. Tie legs together loosely to hold shape of turkey.
Roast turkey for ½ hour. Reduce oven temperature to 325ºF and continue to roast turkey another 1-½ hours, basting occasionally with pan drippings. (Add broth to pan if pan drippings evaporate).
Bring apricot glaze to simmer. Brush turkey with ½-cup glaze; tent turkey with heavy-duty foil. Roast turkey 1 hour.
Remove foil; roast another ½ hour, brushing remaining glaze over turkey. Turkey is done when button head of timer "pops" up and the internal temperature measures 170 degrees F in the breast.
Place turkey on platter, loosely tent with foil. Let stand ½ hour before carving.
Makes 30 servings.
