How To Roast A Turkey
Okay! so its Thanksgiving or Christmas time! and you’ve decided to take on the task of roasting a turkey!
Well I have prepared a step by step guide to help make things a lot easier as you go about roasting away.
This recipe is bursting with lots of flavor and will leave your guests wanting seconds and even thirds! haha, anyway.
The first few times I roasted a turkey, it was all by trial and ERROR!. I had no clue what I was doing.
I was just a young little pup at the time but practice makes what?…
The Perfect Turkey Recipe!
Here are the simple ingredients:
Begin by coarsely chopping your carrots like this. Don’t worry about the looks of the chopped carrots, they will be at the bottom of the roasting pan and no one will see them!
Next up, the celery! Chop them all up just like you did for the carrots!
Good luck with this part! My eyes are still burning from chopping this onion up. A trick I learned is to walk away and try breathing in fresh air..that seems to help just a tad.
All in all, this is how they should look!
Scallions? Green onions? …Fold in half and slice into little rings like this.
With all the veggies chopped up and ready to go. Set aside.
Note: Make sure there is not a spouse nibbling away at the carrots!
Grab your roasting pan and put the veggies in with 1 tsp of salt and pepper (each).
Pour the broth into the roasting pan with the chopped veggies and set aside.
This is my favorite part. Open up the turkey’s package and place on a platter or tray to start the fun part!
Melt the butter in a small sauce pan and add all your spices to it and mix well.
Note: To lessen down on the dishes, you can mix the spices right into the sauce pan with the melted better.
Let the culinary arts begin!..Even the kids may want to take part in “painting” a turkey.
Continue painting until the entire bird is covered. Remember the armpits, inside the cavity and underneath (lift the bird). When you are all done, place it in your roasting pan (breast side up). Tie twine around the legs to keep the form of the turkey as shown below…my turkey already came with a device to hold it together.
Note: Work fast as the butter tend to solidify if left laying around too long.
Throughout cooking, baste your turkey to keep the bird moist. Normally, I would use a baster but for some odd reason it was no where to be found…so I used a ladle, carefully tilt the roasting pan and use the juices to baste the turkey.
When the turkey is done! Be sure to let it rest for 10-15 minutes before carving.
Remember to check the thermometer to see that the reading says 180 degrees F.
Note: Insert in the thigh, near but not hitting the bone.
Yes, we tasted it and it was super yummy and very tender..thanks to the covered and basting portion of roasting this turkey.
How did your turkey turn out? Let me know in the comments below!
Homemade Simple Step by Step Guide On How To Roast A Turkey
- 1 10-11 lb Turkey
- 1 medium Onion
- 1 medium Carrot
- 1 stalk Celery
- 3 Green onions
- 1 Box (900ml) Broth I used beef
- 1 stick Butter
- 2 tbsp Garlic powder
- 1 tbsp Tarragon optional
- 1 tbsp Paprika
- 1 tbsp Parsley
- 2 tbsp Salt to taste
- 1 tbsp Pepper to taste
Preheat over to 325 F (165 degrees c)
Coarsely chop carrots, celery, onion and scallions.
Put the chopped vegetables into a roasting pan. Add 1 tsp and pepper to taste.
Pour broth into roasting pan with the vegetables. Set aside
Melt butter in a small sauce pan over medium heat until no longer milky but more oily in appearance and golden around the edges.
Add garlic powder, paprika, tarragon, parsley and the remaining salt and pepper to the melted butter. Mix well and set aside.
Place turkey on a platter or tray. Brush butter-mixture onto the entire turkey, including inside cavity of the turkey. Be sure to lift the turkey to include the underneath as well.
Cook turkey covered for 1 hr then remove cover and cook for 2 hrs or until the thermometer reads 180 degrees F (82 degrees c) when inserted into the thigh.
Remember to baste the turkey 2-3 times until done cooking with the juices in the bottom on the roasting pan.
Remove from oven and allow to rest for 10-15 minutes before carving.