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| SIMPLY ESSENTIALS |
Roast Turkey
Roasting a Turkey is something that can be enjoyed all year long. Traditionally roasted in the oven, a turkey can also be cook over a BBQ grill during warmer weather.
Roasted turkey meat can be used for salads, sandwiches, soups as well as enjoyed plain. Why not pick one up and cook it this weekend for something different!
Ingredients
Cooking Steps
- Preheat oven to 325°F. Adjust rack as needed to accommodate the roasting pan.
- Remove the turkey neck and giblets, rinse the turkey and pat dry with paper towels. Line the bottom of the roaster with the cleaned Celery Stalks and Carrots to support the turkey during cooking. Place the turkey, breast side up in the roasting pan. Optionally and only if you are roasting the turkey, never if you are cooking it on the BBQ, fill the body cavity with stuffing. Rub the skin with the Garlic, Salt, Pepper and the Olive Oil. Cover with roaster lid or aluminum foil.
- Place turkey in the oven, and pour box or cans of stock into the bottom of the roasting pan. Baste all over every 30 minutes with the juices on the bottom of the pan. Whenever the drippings evaporate, add stock to moisten them, add about a cup at a time. Remove aluminum foil after 2 1/2 hours to allow skin to brown. Roast until a meat thermometer inserted in the meaty part of the thigh reads 180°F, about 4 hours for a 16-
18 lb turkey. - Transfer the turkey to a large serving platter, loosely tent with foil and let it stand for 20 to 30 minutes before carving. Enjoy!
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16 to 20 pound Fresh Turkey |
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Cooking Oil (Can be Vegetable, Canola, Soy, Olive or any good oil). We recommend a good Olive Oil, NOT Extra Virgin that would be a waste. |
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[Optionally] Celery Stalks and Carrots as needed to line the bottom of the roaster. |
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A box or a couple of cans of good Vegetable, Chicken or Turkey Stock. Homemade is better but the box/can stocks will do just fine. |
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Garlic, Salt and Pepper to taste |
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[Optionally] 5 to 6 lbs prepared or homemade stuffing. |
