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Roast Turkey
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Provided By:
Lori Powell

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    • This turkey recipe delivers exactly what everyone wants most on their Thanksgiving table: a juicy, beautifully browned bird.

    Ingredients

    Serves:

      • 1 (14-pound) turkey (preferably a kosher turkey), neck and giblets (excluding liver) reserved for making gravy
      • 1 tablespoon kosher salt
      • 1 teaspoon freshly ground black pepper
      • 4-5 cups Herb Stuffing (*see below)
      • 1 1/2 cups chicken broth
      • 1 stick (8 tablespoons) unsalted butter

    Directions

    Preheat oven to 425F. Rinse turkey inside and out and pat dry. Season with salt and pepper inside and out. Loosely fill neck cavity with some of stuffing. Fold neck skin under body and fasten with a small skewer. Loosely fill body cavity with some stuffing and tie drumsticks together with kitchen string. Secure wings to body with small skewers if desired for a nicer appearance.

    Put turkey on a rack, set in a flameproof roasting pan and add broth to bottom of pan. Roast turkey in middle of oven 30 minutes.

    Melt butter. Reduce oven temperature to 325F and pour melted butter over turkey. Roast turkey, basting every 20 minutes, for 3 to 3 1/2 hours more, or until a thermometer inserted in center of stuffing in body cavity registers 165F (thigh will be about 175F). Transfer turkey to a cutting board and reserve juices in pan. Remove skewers and discard string. Transfer stuffing from cavities to a serving dish and keep warm, covered. Pour juices from roasting pan with any brown bits into a measuring cup. Skim fat from turkey juices and reserve 3 tablespoons of fat and all of the juice separately for gravy.

    Let turkey stand at least 30 minutes before carving, tented loosely with foil.

    *Herbed Stuffing Recipe:
    Herb Stuffing

    Note: We recommend using a kosher turkey since these are already brined. If you use a regular turkey, consider brining it. See How to Brine a Thanksgiving Turkey to learn how.

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    7 Comments

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    barbara

    I do my own brining -- it is crazy to pay for a pre-brined turkey (kosher). Also what good is it to pour melted butter over the turkey. Here is a really useful tip. Cut FROZEN (YES I SAID FROZEN) into small slices. Pick up the skin at the neck and put the FROZEN butter in between the skin and the meat. Put butter as far back as you can. As the turkey roasts the frozen butter melts into the meat and makes the meat extremely moist. You could also rub some butter over the skin of the turkey for color but NOT melted butter. How stupid is that?

    I have also put other herbs and honey between the skin and the meat for even more flavor.

    I have had people cry when they could not come to my house for Thanksgiving.

    November 07 2011 at 10:13 PM Report abuse rate up rate down Reply
    1 reply to barbara's comment
    Bill G Skywatcher

    Thanks, Barbara! I also place butter under the skin of the breasts and often add herbs and garlic for flavor. Have never tried it with frozen butter, but will try it this year. Thx for the tip!

    November 08 2011 at 6:27 PM Report abuse rate up rate down Reply
    Wendy Normoyle

    If someone does not wish to use butter they can use any other substitute to help keep turkey moist as well help browning.So not useless besides everyone should add there own flair to there meals if you stick mainly to the basics you souldn't go wrong

    November 25 2010 at 8:56 AM Report abuse rate up rate down Reply
    Wendy Normoyle

    This recipe is an old time recipe. This recipe helped me remember the basics. The reason fo a Kosher turkey:IT HAS AREADY BEEN BRINED:which makes for a better tasting turkey,takes less time then brining it yourself(also reason why they cost more)

    November 25 2010 at 8:51 AM Report abuse rate up rate down Reply
    thashiksagoddess

    Perfect example of cultural ignorance. Why pay up to 3X the money for a kosher turkey and add butter, when you can do so with a regular turkey? The editor must have been asleep. This recipe is both inappropriate and useless.

    November 22 2010 at 10:08 AM Report abuse rate up rate down Reply
    WARREN

    i think that mixing a kosher turkey and butter might sound inappropriate to jewish people.

    November 16 2010 at 8:35 PM Report abuse rate up rate down Reply
    1 reply to WARREN's comment
    emikaluu

    They didn't say it was a jewish recipe, they just said to use a kosher turkey!

    November 19 2010 at 1:17 PM Report abuse rate up rate down Reply

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