Easy Roasted Turkey Recipe

November 2010

There are countless roasted turkey recipes on the net claiming to become the easiest, simplest, or tastiest method around. More often than not, though, the strategy these time-saving recipes tout don't pan out. In our test kitchen, we depend on this easy recipe—that doesn't need a ton of equipment or seasoning, but makes a well-cooked bird with crispy skin. (In other words, we do not cut any corners which could negatively modify the meat.) For this turkey, cooks simply rub one's body down with butter, season it with salt, and roast it atop some celery, carrots, and onions.

Ingredients

12 sprigs fresh thyme

2 tablespoons unsalted butter, at room temperature

kosher salt

2 stalks celery, cut into 2-inch pieces

1 cup low-sodium chicken broth (if required)

Nutritional Information

Step 1

Heat oven to 375° F. Working on a baking sheet, get rid of the giblets and neck from your cavity. Reserve the neck and discard the giblets. Using a paper towel, pat the turkey dry of juices. Stuff while using thyme and half the onions.

Step 2

Tie the legs in addition to kitchen twine. Tuck the wing tips underneath the entire body (it will prevent them from burning).

Step 3

Rub the turkey all over with all the butter and season with 1 teaspoon salt, making certain to reach the crevices in the legs and wings. Be careful not to tear the delicate skin.

Step 4

Place the turkey neck, carrots, celery, and remaining onions within a large flameproof roasting pan. Put a roasting rack inside pan make the turkey on top of it.

Step 5

Roast the turkey, basting every 30 minutes with all the pan juices. (Basting won't make the meat moister, however it will produce an evenly browned skin.)

Step 6

If the turkey sets out to darken plus there is still a lot of cooking time left, tent it loosely with foil. If the vegetables set out to scorch, include some broth on the pan.

Step 7

Continue roasting till the thickest a part of a thigh registers 165° F, 2½ to a few hours. Tilt the turkey to empty the juices in to the pan. Transfer the turkey to your carving board, tent with foil, and let rest not less than 25 minutes. Reserve the pan as well as contents for Basic Gravy

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