Simple Roast Turkey

Simple Roast Turkey could be just the gluten free and primal recipe you've been looking for. This recipe makes 12 servings with 717 calories, 61g of protein, and 51g of fat each. For $1.72 per serving, this recipe covers 33% of your daily requirements of vitamins and minerals. This recipe from Moms Dish requires turkey, butter, garlic, and Salt & Pepper. 108 people were glad they tried this recipe. Several people really liked this main course. It will be a hit at your Thanksgiving event. From preparation to the plate, this recipe takes about 3 hours and 45 minutes. Overall, this recipe earns a super spoonacular score of 90%. If you like this recipe, you might also like recipes such as Simple Roast Turkey with Rich Turkey Gravy, Simple Roast Turkey, and A Simple Roast Turkey.

Servings: 12

Preparation duration: 25 minutes

Cooking duration: 200 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Dice herbs, I used dill, press garlic into a medium size bowl. Add pepper and any other herbs of your choice, I also used dry parsley. Into the herb mixture add softened butter, stir to combine everything together. Place 70% of the mixture into a plastic bag, try pressing all of it into the bottom of the bag, forming a log shape. In a large baking dish, place clean, diced into chunks carrots and celery. Pour chicken bullion on the veggies, this will add a great flavor to the turkey and will create an incredible base for gravy. If you have a wire rack that fits on the bottom of the tray, place that inside. Rinse turkey and pat dry it with a towel. Place turkey inside the baking dish. Using your hand, lift skin away from the meat, on breast and the leg areas, do it carefully not to rip the skin. Stuff the lifted skin with butter that has been cut into coin shapes. Remainder of the butter, place on the inside. Season the turkey with some addition salt at this point. Tie the turkey legs together, using a twine. Stuff the turkey with two onions that have been cleaned and cut in half. Apply leftover butter on top of the turkey. Bake turkey at 350F for 3-5 hours, depending on the size, see notes below. Turkey doesn't need to be covered; because off all the bullion and the butter, it will be perfectly moist. You can place a foil over the top of the turkey to prevent it form browning too much. Serve turkey right away, while still hot. Leftovers can easily be reheated or used in another recipe, there is a post for you with ideas on that. Keep all those juices on the bottom of the pan, to use for gravy (recipe coming up).

 

Step by step:

1. Dice herbs, I used dill, press garlic into a medium size bowl.

2. Add pepper and any other herbs of your choice, I also used dry parsley. Into the herb mixture add softened butter, stir to combine everything together.

3. Place 70% of the mixture into a plastic bag, try pressing all of it into the bottom of the bag, forming a log shape. In a large baking dish, place clean, diced into chunks carrots and celery.

4. Pour chicken bullion on the veggies, this will add a great flavor to the turkey and will create an incredible base for gravy. If you have a wire rack that fits on the bottom of the tray, place that inside. Rinse turkey and pat dry it with a towel.

5. Place turkey inside the baking dish. Using your hand, lift skin away from the meat, on breast and the leg areas, do it carefully not to rip the skin. Stuff the lifted skin with butter that has been cut into coin shapes. Remainder of the butter, place on the inside. Season the turkey with some addition salt at this point. Tie the turkey legs together, using a twine. Stuff the turkey with two onions that have been cleaned and cut in half. Apply leftover butter on top of the turkey.

6. Bake turkey at 350F for 3-5 hours, depending on the size, see notes below. Turkey doesn't need to be covered; because off all the bullion and the butter, it will be perfectly moist. You can place a foil over the top of the turkey to prevent it form browning too much.

7. Serve turkey right away, while still hot. Leftovers can easily be reheated or used in another recipe, there is a post for you with ideas on that. Keep all those juices on the bottom of the pan, to use for gravy (recipe coming up).

Nutrition Information:

covered percent of daily need