Simple roast turkey. Place turkey, breast side up, on a roasting rack set inside the roasting pan. Simple, perfect roast turkey just like grandma used to make. Seasoned with salt and pepper, and basted with turkey stock, the flavors of the turkey really stand out.

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Whether you're roasting a whole turkey for the first time, or just need your yearly refresher, this guide will help you through the steps to a perfect This is the easiest, simplest way to roast a turkey. My roast turkey is one thing: simple. It is un-stuffed and un-trussed; I don't brine or baste. We can cook Simple roast turkey using 4 active ingredients as well as 2 steps. Here is how we prepare.

What needs to be prepared of Simple roast turkey

Instructions. 1 of turkey. we had a 12 pound bird..
Step by step. 1/4 cup of unsalted butter.
Step by step. 1 of salt and pepper to taste.
Guidelines. 1 1/4 tsp of each dried thyme, poultry seasoning and garlic powder. feel free to use regular garlic..

I keep my cooking time shorter than most, but lengthen the resting period. The result is a perfectly golden, moist. Rating Place the turkey breast-side up in a roasting pan fitted with a v rack, taking care to tuck the wings under the bottom of the bird. The secret to how to roast a simple roasted turkey is in the prep work.

How To Make Simple roast turkey

First pull all the insides out your bird and keep for stock, gravy or dressing (stuffing) if you like. She just discarded them. Wash and pat the bird dry..
Next mix your butter with your seasonings and mix mix mix. Once completely mixed, run your finger between the skin and breast meat to loosen up the skin. Place one tablespoon of the mixture under the skin and rub to spread around. Smear the remaining butter over the bird and place in the roaster set at 300. Cook for about 2 hours and check for doneness. Now the bird wont brown to well so you can put it i the oven to brown some. Your bird will be fall off the bone tender when thru. Hope you enjoy her recipe..

For the freshest flavor, buy turkey that has been flash frozen after butchering. To allow adequate time for defrosting. Her turkey cooking method produces a roast turkey that is always perfectly done. The breast is never dried out, but tender and full of flavor. There's no need to brine or baste.

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