Wednesday, November 24, 2010

Perfect Roast Turkey

This recipe comes straight from Ina Garten aka Barefoot Contessa. I would have to say that the lemon is a really really nice touch. You only get a hint of it when you actually eat it, but it's that hint that really makes the turkey great :) Next year I am getting an actual roasting pan plus rack. I mean, I'm going to do Thanksgiving every year, right?

Perfect Roast Turkey | A classic recipe to make for Thanksgiving dinner #Thanksgiving #turkey #recipe

What you need:
  • 1 (12 lb.) fresh turkey
  • Kosher salt
  • Freshly ground black pepper
  • 1 large bunch fresh thyme
  • 1 lemon, halved
  • 1 onion, quartered
  • 1 head garlic,  halved crosswise
  • 4 tbsp. unsalted butter, melted.
  1. Preheat oven to 350.
  2. Take the giblets out of the turkey and wash the turkey inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry.
  3. Place the turkey in a large roasting pan. Liberally salt and pepper the inside of the turkey cavity, then stuff with thyme, lemon, onion and garlic.
  4. Brush the outside of the turkey with the butter and sprinkle with salt and pepper. Tie the legs together with string and tuck the wing tips under the body of the turkey.
  5. Roast for 2 1/2 hours, basting from time to time with pan juices, until the juices run clear when you cut between the leg and the thigh. Remove the turkey to a cutting board and cover with foil; let it rest for 20 minutes. Slice the turkey and serve hot.

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