Roast turkey cooked well is a delicious meal most often served as a Thanksgiving meal, yet it’s a great meal anytime of year. Having this simple roast turkey recipe on hand is an easy method to prepare a meal the entire family will enjoy.
Shop for a plump turkey that weighs about seventeen pounds. After defrosting, remove giblets and the neck out of the bird. Wash the entire turkey inside and out and thoroughly dry it. Using kosher salt, rub the entire bird. Combine in a small-sized bowl: two teaspoons dried thyme, two teaspoons ground sage, one tablespoon dried rosemary and one teaspoon each of salt and pepper. Fresh ground pepper is best if you have a pepper mill. Using this spice mixture, rub it into the cavities. Save some of this spice mixture for use later.
Pack the body cavity with Pork sage and onion stuffing. Be sure to pack it loosely and when completed sew the cavity or truss it closed. Another way to seal the bird is to use small lacing skewers and cotton string to fasten it closed. Tuck in the wings and fold the loose skin at the back of the bird in over the stuffing.
Extra flavor can be added while cooking the turkey by wrapping bacon strips around the thighs and the wings. Using melted butter, brush the top of the turkey and sprinkle it with some paprika, garlic powder, salt and pepper.
Roast the turkey uncovered at 375 degrees basting frequently with turkey or chicken broth, or if these are not available then use the pan juices. After about one hour, baste and sprinkle with the remaining spice mixture. Make a tent with aluminum foil and loosely cover the turkey breast. Reduce oven to 325 degrees and roast for another hour basting occasionally.
Remove the foil and continue roasting until a thermometer reading (inserted into the thickest portion of the thigh) reads 165 degrees. When the turkey is golden brown and finished cooking, allow it to sit for 15 minutes before carving. Serve with your favorite turkey gravy, vegetables and enjoy!
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