Roast Turkey For Christmas and/or Thanksgiving

  • One Large Turkey (between 17 to 25lb)
  • One large Onion
  • 2 Navel Oranges
  • 1 Lemon
  • Salt
  • Pepper
  • 1 Tablespoon Poultry seasoning
  • 1 stick of butter, softened

 

Remove neck and giblets from the turkey.

Sprinkle 1/2 tablespoon of poultry seasoning, salt and pepper inside the turkey.  Cut up the oranges, onion, and lemon into quarters and stuff both ends of the turkey with half each of the fruit and onions.  This also works very well with apples if you don’t have any oranges.  The point being that the fruit will help keep the meat nice and moist from the inside out.

Rub the softened butter all over the top and sides of the turkey and season well with the salt, pepper and the rest of the poultry seasoning.  Cover the turkey with foil.

Cook overnight (at least 12 hours) on a low oven around 220 degrees.  The way to check if the turkey is cooked is take a sharp knife and cut between the turkey body and legs into the meat and if the juices run clear, the turkey is done.

Periodically like half way and three quarters of the way through cooking the turkey, drain off the water in the bottom of the pan.

Remove the foil and then cook for around 30-40 minutes on 350 to color the turkey nice and brown.  Remove from the oven and recover with foil until use.

Don’t forget to save the juices for the gravy.

Don’t forget to save the bones for turkey broth.  See chicken broth for the method.

 

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