Turkey Recipes and Information
- 1 whole Turkey
- Salt and Pepper to taste
- Butter or Margarine
- Large roasting pan with lid or large aluminum pan and foil to cover
- Remove any packaging inside the turkey and set aside. Rinse turkey and well and pat dry. Set turkey into your baking pan, breast side down. Most recipes tell you to place the breast side up, but I find this can dry out your turkey.
- Melt butter or margarine. Baste the inside and outside of the turkey.
- Lightly salt and pepper the turkey. You can add a small amount of water or chicken/turkey broth to the bottom of the pan to prevent burning, but I've never found it to be necessary.
- Open the packaging that came inside the turkey and rinse the contents well (liver, giblets, neck, etc.). If you don't want to use these in your turkey, don't throw them out! Place them into a medium or large pot and cover them with water (pot about half full) and cook them for turkey broth - about 2-4 hours on minimum heat. You can add some of the resulting broth to your pan drippings for making gravy. More flavor than just water. You can also put them inside your turkey for baking and addition to your stuffing. (I love giblets!)
- Cover with lid or foil.
- Bake in a 325-350°F oven for a minimum of 20 minutes per pound. ie: a 15 lb turkey would take 15 lbs X 20 min/lb = 300 minutes or 5 hours - Minimum cooking time. Baste with pan drippings or more butter every hour or so.
- The last hour of baking, turn your turkey breast side up to brown.
- Refrigerate within 2 hours.
If your turkey is cooked ahead of schedule, it can be kept safely in the oven at a reduced temperature of 200°F for a short period of time.
· Baked Turkey
· Thanksgiving Stuffed Roast Turkey Recipe
· Cornbread-Sausage Stuffing
· Turkey Gravy
· Turkey Roasting Times Chart
· Tasty Turkey Burgers
· Turkey Cutlets in Onion Gravy
· Mashed Potatoes
· Sweet Potatoes
· Pumpkin Pie
· More Turkey Recipes and Information
· Cookbooks at Jessica's Biscuit®
· Cookbooks at Amazon.com