A Simply Perfect Roast Turkey267 Reviews
- Prep: 30 min
- Cook: 4 hr
- Ready In: 4 hr 30 min
“Simple, perfect roast turkey just like grandma used to make. Seasoned with salt and pepper, and basted with turkey stock, the flavors of the turkey really stand out. Stuff with your favorite dressing.” - by Syd
Original recipe yields 24 servings
- Preheat oven to 325 degrees F (165 degrees C). Place rack in the lowest position of the oven.
- Remove the turkey neck and giblets, rinse the turkey, and pat dry with paper towels. Place the turkey, breast side up, on a rack in the roasting pan. Loosely fill the body cavity with stuffing. Rub the skin with the softened butter, and season with salt and pepper. Position an aluminum foil tent over the turkey.
- Place turkey in the oven, and pour 2 cups turkey 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, about 1 to 2 cups at a time. Remove aluminum foil after 2 1/2 hours. Roast until a meat thermometer inserted in the meaty part of the thigh reads 180 degrees F (80 degrees C), about 4 hours.
- Transfer the turkey to a large serving platter, and let it stand for at least 20 to 30 minutes before carving.
Amount Per Serving (24 total)
- 663 cal
- 33.8 g
- 13.7 g
Based on a 2,000 calorie diet
Reviews (267)Rate This Recipe
"This is the turkey recipe I used when I roasted my first-ever 19lb bird three years ago. It turned out perfectly then and has every year since. My version calls for placing the turkey on a v-shaped ..." See morerack in the roasting pan. This allows air to circulate under the bird and should address any issues related to the bottom not cooking as thoroughly as the top or being soggy. I have never had to turn the bird over. Other hints: truss the wings under the bird with baking string or wrap in aluminum foil to keep from over-browning. For the rest of the turkey, I place the aluminum foil tightly over the breast-portion only. Then, I remove the foil on the breast 1 hour before the bird is done (my 19lb birds, stuffed, tend to roast in about 5 hours, so I remove at the 4 hour mark). The breast is always beautifully brown and not overdone; very juicy! Baste as directed (every 30 minutes) with turkey or chicken stock. When you check the temperature, be sure you're not hitting the bone; keep it in the fleshy part of the thigh meat. I also check the internal temperature of the stuffing to ensure it's at 160. Standing time is *important.* I rest mine at least 30 minutes, up to 45. It won't get cold--keeps it juicy! I use good quality boxed or homemade chicken stock instead of turkey stock. This is such an easy recipe. You don't need to over-think it or second-guess it. It's worked for me every single time. And...the drippings make delicious pan gravy! Enjoy!"
"I used this recipe for our Thanksgiving turkey and my family loved it! I put 1/4 cup of butter between the breast meat and the skin, then after each basting I brushed the entire turkey with melted but..." See moreter. Not the greatest method for calorie counting, but I've never had a turkey so moist. It was incredible!"
"OH MY GOSH... what a shock to see *my* secret recipe on the internet... lol. I've always done my turkey mostly this way. I also put butter under the skin as some reviewers do... and use chicken bro..." See moreth. Oh!! and big ol chunks of onions and celery around, under and in the bird. But (I don't recommend this method) I put my bird in on 250 degrees late late Wednesday night... don't baste at all, get up early and remove foil, baste REALLY well, turn up the heat to 375 until brown, basting often. Always excellent!! Frees up my oven, we wake up to the smell of *Thanksgiving* and it really sets a great mood for the day. Have done this for years!!"
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