Roast Turkey Recipe
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131
1 (12 -20 lb) whole turkey
4 tablespoons butter (real butter, more about outside for further browning)
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Directions
Remove giblets from both cavities at each side and set aside. Rinse the bird inside and outside and pat dry with paper towel.
Place a rack right into a large roasting pan,then place the turkey to the rack with all the breast and legs up.
Mix all the seasonings, except the paprika, together with all the butter.
Place your hand relating to the skin along with the flesh from your rear from the turkey and slide a palm brimming with butter and seasoning mixture in between your skin and flesh.
Then place a glob of butter in to the palm within your hand and generously rub your entire turkey while using butter. Generously sprinkle your entire bird with salt, freshly ground black pepper, onion powder, granulated garlic powder, tarragon, parsley flakes, thyme, basil and paprika. Pour about 1/4" to 1/2" of chicken broth in the bottom with the roasting pan, the constant maintenance not to wash any from the seasonings away from the turkey.
Completely tent the turkey with aluminum foil and place to a preheated 325 degree oven for around 1 1/2 hours. Remove the foil tent and wrap foil about the legs and wings.
Baste the turkey and ask for a refund to the oven for the remainder in the cooking time, that is when the interior temperature with the bird reaches 180 degrees or till the juices run clear and never red after you puncture the bird relating to the thigh plus the breast.
Cooking time will change depending on the size from the turkey.
NOTE: I always cook my turkey unstuffed.
I place my stuffing into baking dishes to bake.
Also, see my recipe #105192 for the greatest giblet gravy ever!
During the very last 10 or quarter-hour of cooking, increase temperature to 375 or 400 degrees F. to become more browning, but watch it carefully, while you do not want to burn it or ensure that it stays.
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Servings Per Recipe: 10
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