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Easy roast turkey recipe for the beginners to prepare a yummy Thanksgiving Dinner 2005.

Thanksgiving : Recipes : Roast Turkey for Beginners

Roast Turkey for Beginners

Alien to turkey dish! Don't worry. An easy turkey recipe for you.

  • 1 - 6 pound Turkey
  • Fresh or frozen and defrosted salt
  • Crisco vegetable oil
  • 8 to 10 cups - Stuffing, optional
  • Warm the oven to 325 ° F.
  • Place the oven rack in a manner where the turkey is in center without been striking the roof of the oven
  • Bring the turkey from the refrigerator and discard the pack of giblets from the body or neck cavity or use them for gravy and stock.
  • Wash the turkey beneath cold water, pat off cavity clean with paper towels.
  • Set the turkey breast side up (the flatter side down) on a flat rack in a large roasting pan.
  • The pan should be 2 to 2 ½ inches deep and it should be large enough to hold the turkey comfortably.
  • Lightly rub the turkey inside and out with salt. Rub it with vegetable oil.
  • If stuffing the turkey, spoon the stuffing into the body and neck cavities of the turkey.
  • Do not pack it tightly. There is no need to bind the turkey to hold the stuffing inside.
  • Roast the turkey for about 15 minutes.
  • For a 16-pound stuffed turkey, it takes about 4 hours.
  • If the turkey is not stuffed, it takes about 3 ½ hours.
  • After 3 hours of roasting, look at the turkey. If the breast is golden brown, cover it loosely with foil to slow down its cooking while the dark meat continues to cook.
  • If the breast is not golden brown yet, wait for 15 to 20 minutes and check again.
  • About 30 minutes before the turkey should be done, insert an instant-read thermometer into the thickest section of the thigh; be cautious that the wand of the thermometer don't touch the bone.
  • The turkey is done when the dark meat is 180 ° F.
  • Insert the thermometer into the stuffing. It should register 160 to 165 ° F in the center.
  • Remove the turkey from the oven and use large spoons or spatulas to transfer it to a platter.
  • Try not to pierce the skin during transfer.
  • Let the turkey sit for 20 to 30 minutes before carving. There is no need to cover the turkey to keep it warm.
  • Scrap the fat off from the pan drippings and use the remaining drippings to make gravy (See our recipe for Turkey Gravy).
  • Carve the turkey by first removing the drumsticks and thighs.
  • Cut off the wings.
  • Slice the breast meat from the turkey.