OVEN ROASTED TURKEY...ROMBAUER.COM OVEN ROASTED TURKEY This is the ideal method to use for birds...
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ROMBAUER.COM OVEN ROASTED TURKEY This is the ideal method to use for birds over 15 pounds in weight, though it works well with smaller birds, too. The lower heat ensures that the bird cooks to doneness relatively evenly. While we give the option to stuff the bird, please be aware that you will have to remove the stuffing and finish cooking it in a baking dish, as it will not cook through at the same rate as the turkey. A day or more before roasting the turkey, you may brine or dry-brine it, if desired. If you have wet-brined the bird, pat it dry and allow it to air-dry overnight, uncovered and refrigerated, on a rack set over a baking sheet. It is imperative to dry out the skin to encourage browning. Position a rack in the lower third of the oven. Preheat the oven to 500 degrees F. If you have not done so already, remove the giblets and neck from: One 10 to 25-pound turkey If the bird is not kosher, self-basting, or brined, rub all over with: Salt Loosely pack the body and neck cavities with the stuffing, if using. Bring the legs together and tie them to hold the stuffing in. Set the turkey breast side up on a V rack in a roasting pan or on a large rimmed baking sheet. Any leftover stuffing can be placed in a buttered baking dish. Brush the turkey’s skin all over with: 3 to 6 tablespoons melted butter, depending on the size of the turkey, or as needed Transfer the turkey to the oven and immediately reduce the oven temperature to 325 degrees F. Roast until the internal temperature of the breast reaches 155 degrees F, and the thickest part of the thigh reaches at least 170 degrees F. This may take as little as 2 hours for a 10-pound turkey and up to 6 hours for a very large turkey. Transfer the turkey to a platter and let rest for at least 20 minutes and up to 40 minutes before carving. Servings 10-25 PAIRS WELL WITH: ZINFANDEL
Transcript of OVEN ROASTED TURKEY...ROMBAUER.COM OVEN ROASTED TURKEY This is the ideal method to use for birds...
ROMBAUER.COM
OVEN ROASTED TURKEY
This is the ideal method to use for birds over 15 pounds in weight, though it works well with smaller birds, too. The lower heat ensures that the bird cooks to doneness relatively evenly. While we give the option to stuff the bird, please be aware that you will have to remove the stuffing and finish cooking it in a baking dish, as it will not cook through at the same rate as the turkey.A day or more before roasting the turkey, you may brine or dry-brine it, if desired. If you have wet-brined the bird, pat it dry and allow it to air-dry overnight, uncovered and refrigerated, on a rack set over a baking sheet. It is imperative to dry out the skin to encourage browning. Position a rack in the lower third of the oven. Preheat the oven to 500 degrees F. If you have not done so already, remove the giblets and neck from:One 10 to 25-pound turkeyIf the bird is not kosher, self-basting, or brined, rub all over with:Salt
Loosely pack the body and neck cavities with the stuffing, if using. Bring the legs together and tie them to hold the stuffing in. Set the turkey breast side up on a V rack in a roasting pan or on a large rimmed baking sheet. Any leftover stuffing can be placed in a buttered baking dish. Brush the turkey’s skin all over with:3 to 6 tablespoons melted butter, depending on the size of the turkey, or as neededTransfer the turkey to the oven and immediately reduce the oven temperature to 325 degrees F. Roast until the internal temperature of the breast reaches 155 degrees F, and the thickest part of the thigh reaches at least 170 degrees F. This may take as little as 2 hours for a 10-pound turkey and up to 6 hours for a very large turkey. Transfer the turkey to a platter and let rest for at least 20 minutes and up to 40 minutes before carving.
Servings 10-25
PAIRS WELL WITH:
ZINFANDEL
