There is nothing that says a holiday more to me then the perfect roast turkey recipe. I can vividly remember my mom patiently keeping an eye on the turkey to make sure that it was cooked exactly the way my dad liked, which by the way was dried out. Ssh! Don’t tell him I told you, but for the longest time I refused to eat any type of meat because I thought that I didn’t like it. In reality, I just didn’t like it dried out. Thank goodness for my husband who awakened my love for meat with his strong understanding of how each type of meat should be cooked. A favorite recipe in our house is my roast chicken so I adjusted it a bit and came up with the perfect roast turkey recipe. It’s crispy on the outside and the meat has fabulous flavor.
Roast Turkey Recipe
I generously lather my turkey with butter once I’ve thoroughly rinsed it and cleaned it out the cavity. I try my best to get pieces of butter under the skin as well. I sprinkle salt, pepper and onion powder all over the outside of the turkey. I make sure to rub the seasoning over the turkey so that it is evenly spread out. I then fill the cavity with garlic, onion and butter. Joe doesn’t like his stuffing inside of the turkey, which is why I add the vegetables instead.
On the bottom of the roasting pan I pour in 1 cup of water to help with the basting process. I also place chopped celery, onion and carrots in the bottom of the pain. The gizzard and giblets I put off to the side to simmer while the turkey cooks so that I can use it to make my gravy, which I just recently perfected. It only took me 5 years!
We love the charred, crispiness of the skin and believe me when I tell you that the vegetables in the roasting pan make a ton of difference on the basting process as well as the gravy. We always have turkey for Thanksgiving and sometimes even sneak it in for Easter. Are you planning Easter dinner yet? I just might have to sneak this turkey recipe in for the day.
- 1 15lb turkey
- 1 stick of butter
- onion powder
- 3 cloves of garlic minced
- 2 onions chopped
- 3 carrots chopped
- 3 stalks of celery chopped
- 1 cup of water
- Preheat the oven to 500 F.
- Remove the gizzard and giblets from inside the turkey's cavity.
- Thoroughly clean, rinse and dry the outside and cavity of the turkey.
- Lather the turkey with at least ½ stick of butter and try to get under the skin of the turkey as well.
- Generously sprinkle salt, pepper and onion powder over the lathered butter.
- Rub the seasoning evenly over the outside of the turkey.
- Place the rest of the butter inside the cavity of the turkey.
- Add 1 chopped onion and 3 cloves of garlic minced.
- Pour 1 cup of water into the bottom of the roasting pan and add the other chopped onion, 3 chopped carrots and 3 stalks of celery chopped.
- Roast turkey at 500 F for about 20 minutes or until the turkey begins to brown.
- Reduce heat to 350 F and continue to roast.
- Baste the turkey every 30 minutes with the drippings and liquid in the bottom of the roasting pan.
- The turkey is done once a thermometer stuck into the thickest part of the bird reads 155 to 165 F.
- It should take about 3 hours and 30 minutes for the bird to cook, but make sure to use a thermometer.
- Remove the turkey from the oven and let set for 20 minutes before carving.
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