Roast Turkey Recipe

Roast Turkey Recipe The easiest yet the best thanksgiving turkey recipe. This fool-proof roasted turkey recipe will exceed your expectation of a perfect turkey. Roast turkey is tender on the inside and golden brown on the outside, it has the perfect buttery skin and it's flavorful.

Slathered with herb and butter then oven roasted to get the perfect juicy meat and golden brown skin.

The turkey is basted  every after 45 minutes to allow evenly cooking and crispness. 

               Roasted turkey on vegetables

A juicy roast turkey is one of the most loved holiday dinner, especially on Thanksgiving, a turkey is cooked by almost everyone on thanksgiving.

TURKEY INGREDIENTS

Turkey: 1 whole turkey, any size.

Potatoes: 7 potatoes, unpeeled. 

Carrots: 5 Carrots

Green beans: 500g carrots

Red onion: 1 Red onion, cut into big pieces.

Spice and salt: Dried rosemary, potato spice, hindi's chicken spice, coriander, black pepper and lemon and herb

Butter: the butter is drape over the chicken, to protect it's skin from burning while giving It a buttery flavor the entire time it roasts.  

After roasting it, the skin comes out perfect, the meat is moist and full of flavor. What more? I didn't even use foil when I was baking because the butter did it's magic.

MARINADE INGREDIENTS

The marinade makes juicy grilled chicken. This marinade recipe works for both grilled chicken and baked chicken (turkey) 

These are the ingredients you'll need to make chicken marinade: 

Olive oil, salt, black pepper, hindi's chicken spice (or any chicken spice of your choice. The truth is that you don't really need chicken spice), coriander, lemon and herb.

Other Ingredients you can add: 

Cumin, paprika, garlic, onion, Apple cider, balsamic vinegar, Worcestershire sauce, soy sauce etc.

HOW TO MAKE TURKEY MARINADE 

Stir together all of the ingredients in a mixing bowl. 

Pour the marinade over the chicken and put the chicken in a large zip top or an airtight container. I covered my turkey with a simple plastic then I put it in an airtight container.

Chill: I chilled the turkey in the refrigerator for 3 hours.

HOW TO GRILL TURKEY 

1. *Prep the turkey

Remove the turkey from the fridge 30 minutes before grilling. 

*This only applies if the turkey is not frozen* 

If using a frozen turkey, defrost it in the refrigerator for 3 days prior to roasting it. The turkey should be defrosted in it's plastic bag.

A quicker method for defrosting is to submerge the turkey in water and occasionally change the water. 

It can take up to 3 hours to get the chill out of the tourney. Allow the bird to come to room temperature before roasting it.

2. *Pat Dry Turkey

Pat dry the turkey with paper towels. Let the paper towel soak up any excess water. 

 

Fold the wings and the behind the turkey. These parts are the quickest to get dry when not ties. 

In a mixing bowl, combine 

Apply the marinade on the turkey, spread the marinade around by massaging over the skin of the turkey,push your fingers under the skin so that they whole turkey is marinated evenly

Rub the remaining marinade over the inside of the turkey. 

Put the chicken on a dish or a large bowl and cover with a plastic seal. Let it marinate for 3 hours or overnight. 

                 How to marinade turkey

While the chicken marinates 

3. Cut potatoes ( don't peel, just wash and cut) sprinkle potato spice and salt. 

                           Grilled potatoes

Cut carrots, green beans and red onion. Mix the vegetables.

Put the vegetables in a baking dish, place the baking dish beneath the wire rack. 

                   Grilled vegetables recipe

*I separated the chicken from the vegetables because I wanted the chicken to be evenly crispy. Otherwise you can stuff vegetables in the turkey. Note that stuffing your turkey will prolong the roasting time and your turkey may not roast evenly*

4. Preheat oven to 450°F. 

Remove the turkey from the fridge and rub butter all over the chicken, then sprinkle with dried rosemary.

Put the turkey on a wire rack and place in the oven, on the third level from the top. Turn down the heat to 350°F 

Baste the turkey every 45 minutes. Remove the turkey from the oven every 45 minutes, close the oven door so that the heat does not escape from the oven. To baste use a spoon or a truney baster to scoop up the pan liquids and drizzle them on top of the turkey. In the last 45 minutes of cooking, you can baste the turkey with melted butter. This makes the skin crispy and golden brown. 

5. Check the temperature of the turkey when you are halfway done. Check using a meat thermometer and check in these there parts: 

The outer thighs, the inside thighs and the breast. The chicken should be at least 165°F in every part of the meat when it has finished cooking. 

If any of these places is below 165°F then put back the turkey in the oven and roast for another 20 minutes. 

6. Remove the turkey from the oven. Get baking dish (not the one with the vegetables) and tilt the whole pan so that the liquids inside the turkey cavity run out into the pan. 

Lift the turkey and transfer it to a clean cutting board ( I transferred mine to a baking dish, lined with cabbage and cucumbers ) 

Roasted turkey served with grilled vegetables

             Roasted turkey on a bed of cabbage 

Let the turkey rest for 30 minutes. This makes the turkey juicier and also gives time for the juice to be reabsorbed so that it's easier to slice.

Remove the wings first, then the thighs, then the breast, then the rest of the meat.

       Turkey pieces on a clean cutting board 

NOTE:

If you don't have a meat thermometer, piece the breast meat with a knife. If the turkey is ready the juice will be clear and not pink.

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                        roasted turkey recipe

Roast Turkey Recipe

Yield: 1 Whole Turkey

Author: Catherine  Kaa

PREP TIME: 20 MINCOOK TIME: 2 HRS 15 MINTOTAL TIME: 2HRS 35 MIN

INGREDIENTS 

▢ 10 pounds turkey

▢ ½ Cup unsalted butter, softened 

▢ 1 tablespoon dried rosemary

TURKEY RUB 

▢ 1 tablespoon hindi's chicken spice

▢ 1 teaspoon coriander

▢ 1 teaspoon black pepper

▢ 1 teaspoon lemon and herb

▢ 1 ½ teaspoon salt

▢ ⅓ cup olive oil

GRILLED VEGETABLES 

▢ 7 Potatoes, unpeeled 

▢ 6 carrots

▢ Handful of green beans

▢ 1 red onion 

▢ ½ teaspoon salt

▢ 1 teaspoon potato spice

Equipments

▢ Roasting pan 

▢ Roasting rack

▢ Turkey baster

▢ Meat thermometer

Instructions

1. Fold the wings and the thighs behind the turkey.

2. In a mixing bowl, combine salt, chicken spice, coriander, black pepper, lemon and herb.

3. Apply the marinade on the turkey, spread the marinade around by massaging over the skin of the turkey,push your fingers under the skin so that they whole turkey is marinated evenly

4. Rub the remaining marinade over the inside of the turkey. 

5. Put the chicken on a dish or a large bowl and cover with a plastic seal. Let it marinate for 3 hours or overnight. 

6. Cut potatoes ( don't peel, just wash and cut) sprinkle potato spice and salt. 

Cut carrots, green beans and red onion. Mix the vegetables.

7. Put the vegetables in a baking dish, place the baking dish beneath the wire rack. 

8. Preheat oven to 450°F. 

Remove the turkey from the fridge and rub butter all over the chicken.

9. Put the turkey on a wire rack and place in the oven, on the third level from the top. Turn down the heat to 350°F 

10. Baste the turkey every 45 minutes. Remove the turkey from the oven every 45 minutes, close the oven door so that the heat does not escape from the oven. To baste use a spoon or a truney baster to scoop up the pan liquids and drizzle them on top of the turkey. In the last 45 minutes of cooking, you can baste the turkey with melted butter. This makes the skin crispy and golden brown. 

11. Check the temperature of the turkey when you are halfway done. Check using a meat thermometer and check in these there parts: 

The outer thighs, the inside thighs and the breast. The chicken should be at least 165°F in every part of the meat when it has finished cooking. 

If any of these places is below 165°F then put back the turkey in the oven and roast for another 20 minutes. 

12. Remove the turkey from the oven. Get baking dish (not the one with the vegetables) and tilt the whole pan so that the liquids inside the turkey cavity run out into the pan. 

13. Lift the turkey and transfer it to a clean cutting board 

14. Let the turkey rest for 30 minutes. This makes the turkey juicier and also gives time for the juice to be reabsorbed so that it's easier to slice.

15. Remove the wings first, then the thighs, then the breast, then cut the rest of the turkey.

16. Serve with grilled vegetables.

Notes

1. If you don't have a meat thermometer, piece the breast meat with a knife. If the turkey is ready the juice will be clear and not pink.

Nutrition Facts
Servings: 8
Amount per serving
Calories	1321
% Daily Value*
Total Fat 48.9g	63%
Saturated Fat 18g	90%
Cholesterol 460mg	153%
Sodium 1254mg	55%
Total Carbohydrate 41.4g	15%
Dietary Fiber 10.1g	36%
Total Sugars 4.7g
Protein 172.5g
Vitamin D 8mcg	40%
Calcium 107mg	8%
Iron 59mg	329%
Potassium 2652mg	56%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
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