If using a fresh (never frozen), all-natural turkey, with no salt or anything added to it, first brine the turkey. If using a frozen or self-basting turkey, skip the brining. For a 12-17 lb. bird, dissolve 1-cup of regular table salt in 2 gallons of water. (Use a cooler instead of a huge pot for this). Submerge the turkey, cover, and refrigerate for about 9 hours. DO NOT overbrine or it will be too salty to eat. Once removed, it’s ready to cook. (Or just buy a pre-brined butterball!)
Plan to buy a turkey that weighs about 3/4 to 1 lb. per person you are feeding.
Adjust the oven rack to the lowest position and heat to 425 degrees.
Remove neck and giblets bag and pat turkey dry with paper towels.
Trim the tailpiece, tie the legs together, and tuck the wings under the bird.
Chop giblets into 1-inch pieces, if using.
Spread the onions, carrots, celery, thyme, broth, neck pieces, and giblets (if using) in a large roasting pan.
Line a V-Rack with foil and poke several holes in the foil, then set rack in the roasting pan and spray with vegetable oil spray.
Gently separate the skin from the breast and smear softened, seasoned butter inside, all over breast on both sides.
Brush the breast side of the turkey with more butter, then season with salt and pepper.
Lay the turkey in the rack breast-side-down.
Brush the back of the turkey with remaining butter, and season with salt and pepper.
Place two peeled and quartered onions, carrots, and celery inside the turkey cavity (these should NOT be eaten - remove them after cooking).
Roast for 1 hour, basting every 30 minutes.
Remove the turkey from oven, lower the oven temperature to 325 degrees. Tip the juices from the cavity of the bird into the pan. Flip the turkey breast-side-up.
Continue to roast until the thigh registers 175 degrees on an instant-read thermometer, about 1 to 2 1/2 hours more, basting every 30 minutes. To get an accurate reading, insert the thermometer into the thickest part of the thigh, but make sure it doesn’t touch the bone. Ignore popup timers.
Add more broth as needed to keep the drippings from burning.
When thermometer reads 175 degrees, take the turkey from the oven. Residual heat will cause the temperature to rise another 5 degrees while the turkey is on the counter, bringing it to 180 degree perfection.
Tip the turkey so the juices run into the roasting pan, transfer bird to a carving board and let rest 30 minutes, uncovered, before carving.
Approximate Roasting Times (Unstuffed):
At 325 Degrees:
8 lbs. 2 hours, 45 minutes
12 lbs. 3 hours
14 lbs. 3 hours, 45 minutes
18 lbs. 4 hours, 15 minutes
20 lbs. 4 1/2 hours
At 425 Degrees:
8 lbs. 1 hour, 20 minutes
12 lbs. 2 hours
14 lbs. 2 hours, 20 minutes
18 lbs. 3 hours
20 lbs. 3 hours, 20 minutes
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (25g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 35 | ||
Calories from Fat: 35 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.8g | 5 % | |
Saturated Fat 2.4g | 12 % | |
Monounsaturated Fat 1g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 10.2mg | 3 % | |
Sodium 52.9mg | 2 % | |
Potassium 18.5mg | 0 % | |
Total Carbohydrate 0.1g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.1g | ||
Protein 0.3g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 35
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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