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| Roast Turkey ~ For the holiday season..nothing is more traditional than Roasted Turkey. Here is a recipe I've used for my family for over 40 years. Bringing the temperature up for the first 45 minutes is part of the secret to moist turkey and a crisp skin. Don't forget to reduce heat after the first 45 minutes! 1 fresh turkey, about 16 pounds 1 tsp salt 1 tsp freshly ground black pepper 4 tbsp unsalted butter, softened 1 pound honey 2 cloves garlic, minced Salt & pepper to taste 2 cups chicken stock or water ( if needed ) 6 quarts boiling water Note: If a stuffing is desired, cook it separate from the turkey. Basting Sauce: 1 cup brandy (you may use scotch, bourbon, or any other dark whiskey) 1 cup karo syrup 1. Preheat oven to 475 F. Place rack in the lower third of oven. 2. Remove and use elsewhere or discard the giblets from the cavity. Rinse the turkey inside and out under cold running water. 3. In the sink; carefully pour boiling water (use ladle or cup) over the outside of the turkey. Careful that you do not use too much water in one place. The boiling water is closing the pores and feather holes of the bird. Pat dry with paper towels. Allow to sit and air dry for 30 minutes. 4. Rub the cavity with salt, pepper, and garlic. Truss the bird with kitchen twine to secure the legs and wings. Some birds come with a wire to hold the legs closed. Rub the entire bird inside and out with butter. 5. Place the turkey, breast side up, on a rack in an oven-proof roasting pan. A tent of foil placed loosely over turkey keeps it from browning too fast and may be removed when necessary to baste turkey. Remove foil last half hour for final browning. Note: A well roasted turkey requires you to have the high heat to seal in the juices and then reduce to a lower heat for the penetration without burning. The use of an aluminum tent will greatly assist you in your perfect turkey. Keep in mind that the tent is NOT supposed to be airtight, that would make it more like a pot roast. Very few cooks get the chance to roast turkey on a regular basis. Once you get a recipe that works for you...keep it. ChileMasters 6. Place the turkey in the oven; cook until well seared, about 45 minutes. Reduce temperature to 325 F. Baste the breast and the legs of the bird about every 20 minutes with brandy-syrup mixture until all the liquid is used. (The alcohol will cook away) Continue basting with the pan drippings until the turkey is done. Turkey is done when a meat thermometer inserted in the thickest part of the thigh reads 170 F and the juices run clear --see chart below. 7. In the last 15 minutes of cooking; reduce oven to 300 F, remove foil tent, and baste with honey. Do not replace foil tent at this time. This is your glaze. 8. Remove from oven and allow to rest in a foil tent about 15 minutes before carving to allow the juices to settle. (Temperature will rise slightly) |
| Approximate Roasting Time ~ Open Pan Size / Weight Unstuffed Stuffed 10 - 18 lbs 3 - 3 1/2 hrs 3 3/4 - 4 1/2 hrs 18 - 22 lbs 3 1/2 - 4 hrs 4 1/2 - 5 hrs 22 - 24 lbs 4 - 4 1/2 hrs 5 - 5 1/2 hrs 24 - 30 lbs 4 1/2 - 5 hrs 5 1/2 - 6 1/4 hrs Quick Reference Size / Weight 10 lbs 12 lbs 16 lbs 20 lbs Time (hours) 3½ 4 4½ 5 Approximate Thawing Time Alway thaw in unopened wrapper. Thaw on tray in refrigerator. Do not thaw at room temperature ! Size In Refrigerator 10 to 18 lbs 3 - 4 days 18 to 22 lbs 4 - 5 days 22 to 24 lbs 5 - 6 days 24 to 30 lbs 6 - 7 days |