If you’re like me and like to keep your turkey classic and simple, give this recipe a try.
It’s made my family happy for going on 20 plus years – may our tradition become yours.
Time about 3 ½ – 4 ½ hours depending on size of your turkey
Makes 1 super scrumptious turkey
1 onion, chopped
2 medium apples
black pepper, crushed
½ stick of butter melted
If you’re using a frozen turkey, 2-3 days before roasting, you’ll want to begin thawing in the refrigerator at about 38-40 degrees F.
Once thawed, or if using a fresh turkey, preheat your oven to 325 degrees.
Next, remove the neck and giblets out of the cavity. Feel free to save the giblets for gravy or stuffing.
Dry the turkey with paper towels, then season the inside and out with salt and pepper.
Fill the cavity with your aromatic blend of herbs, apples and onions.
Place your turkey, breast side up in a roasting pan and brush with melted butter.
Place a tinfoil tent over the turkey, leaving the ends open to create a self-basting environment. Remember, do not close the ends of your tin tent, as this will add steam causing your turkey to stew, not roast.
Place your turkey on the lowest rack of your oven, and cook about 15 minutes per lb, or reference our chart below for size to cook time recommendations.
About 40 minutes before your turkey is ready, here are two different options to ensure a moist, juicy turkey…
1. Super, Super Simple: Remove the tent, brush with more melted butter, and crank the oven to 425 degrees for about 30-45 minutes, or until 170 degrees for its internal temperature. Your turkey should be golden brown. Yum!
2. Just Super Simple: Same steps as above, but before you put your turkey back in the over, flip it upside down, aka breast side down. This makes for the moistest turkey ever, but can be tad bit tricky. You risk tearing the skin, so if a perfect presentation is important to you, you may not find it worth it.
Once your turkey is roasted to perfection, let it rest for at least 20 minutes before serving. This allows the juices to well up in the turkey, making it even juicier. It also cools the surface so that you don’t burn your fingers while carving — and most importantly, it gives you an opportunity to have a glass of wine. Cheers to traditions.