Simple Roast Turkey

Simple Roast Turkey takes about 5 hours and 20 minutes from beginning to end. One serving contains 668 calories, 90g of protein, and 32g of fat. This gluten free and primal recipe serves 10 and costs $1.92 per serving. It will be a hit at your Thanksgiving event. 95 people were impressed by this recipe. Head to the store and pick up salt and pepper, butter, turkey, and a few other things to make it today. It works well as a main course. It is brought to you by MotherThyme.com. Overall, this recipe earns a tremendous spoonacular score of 89%. If you like this recipe, you might also like recipes such as Simple Roast Turkey with Rich Turkey Gravy, Simple Roast Turkey, and Simple Roast Turkey.

Servings: 10

Preparation duration: 20 minutes

Cooking duration: 300 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Melt butter in a large saucepan. Add garlic and cook for a minute longer. Stir in broth, parsley, thyme, rosemary sprig and bay leaf. Bring to a low boil then reduce to a simmer. Add cheesecloth and allow to soak for 20-30 minutes for flavor to infuse. Remove from heat to allow to cool slightly.Preheat oven to 350 degrees. Set the oven rack to the lowest level. Thoroughly rinse and clean turkey and pat dry.Place turkey on a roasting rack in a large roasting pan. Use toothpicks or skewers to hold wings back. Stuff turkey if desired and tie legs togther with twine.Rub turkey with olive oil and season with salt and pepper.When cheesecloth is cool to touch, remove bay leaf and rosemary sprig. Remove cheesecloth from the broth and lay cheesecloth strips on turkey, slightly overlapping strips, covering the entire top of the turkey. Pour remaining broth on top of cheesecloth allowing the broth to fall into the roasting pan. This broth will be used for basting. Cover roasting pan with foil and place in the oven for 1 hour, basting turkey every 30 minutes. Remove foil and continue to cook, basting every 30 minutes for 1 1/2 hours. Carefully remove cheesecloth, baste and continue to cook for another 1-2 hours basting every 30 minutes until meat themometer reaches 180 degrees.Remove turkey from oven, loosely tent with foil and let rest for 30 minutes. Use pan juices for gravy if desired. Place turkey on platter, carve as desired.

 

Step by step:

1. Melt butter in a large saucepan.

2. Add garlic and cook for a minute longer. Stir in broth, parsley, thyme, rosemary sprig and bay leaf. Bring to a low boil then reduce to a simmer.

3. Add cheesecloth and allow to soak for 20-30 minutes for flavor to infuse.

4. Remove from heat to allow to cool slightly.Preheat oven to 350 degrees. Set the oven rack to the lowest level. Thoroughly rinse and clean turkey and pat dry.

5. Place turkey on a roasting rack in a large roasting pan. Use toothpicks or skewers to hold wings back. Stuff turkey if desired and tie legs togther with twine.Rub turkey with olive oil and season with salt and pepper.When cheesecloth is cool to touch, remove bay leaf and rosemary sprig.

6. Remove cheesecloth from the broth and lay cheesecloth strips on turkey, slightly overlapping strips, covering the entire top of the turkey.

7. Pour remaining broth on top of cheesecloth allowing the broth to fall into the roasting pan. This broth will be used for basting. Cover roasting pan with foil and place in the oven for 1 hour, basting turkey every 30 minutes.

8. Remove foil and continue to cook, basting every 30 minutes for 1 1/2 hours. Carefully remove cheesecloth, baste and continue to cook for another 1-2 hours basting every 30 minutes until meat themometer reaches 180 degrees.

9. Remove turkey from oven, loosely tent with foil and let rest for 30 minutes. Use pan juices for gravy if desired.

10. Place turkey on platter, carve as desired.

Nutrition Information:

covered percent of daily need