If you are a new cook or have never tried to prepare a turkey before, you’ve come to the right place. This recipe for roasted turkey will fill your home with delicious smells the entire day.
I have friends that love fried turkey cooked outside in special turkey fryer but I prefer the traditional way of roasting a turkey. Baste him every 30 minutes until the timer pops out and you’ve got yourself a moist, mouth watering turkey with delicious skin (yes…the skin is to die for) and crispy bacon as a delectable little bonus.
⇒ Purchase a 10-12 pound turkey and you can invite 8 of your closest friends for dinner, or if it’s just the two of you…there will be enough leftovers for sandwiches, a dinner or two and a pot of homemade chicken soup.
⇒ Click here to check out my recipe Chicken Soup, Turkey Soup…My way it can be found under “Soups and Stews” in the drop down menu.
- One 10-12 pound turkey
- 4 Tbls unsalted butter
- 1 Large onion, peeled and quartered
- 1 Lemon, cut in half
- 1 Tbls fresh Thyme leaves
- Poultry seasoning
- Old Bay seasoning
- White wine or chicken broth
⇒ Do NOT rinse the turkey as salmonella bacteria will spray all over the sink, counter and everything else nearby.
- Remove the neck and giblet packet from the cavity, checking both cavities.
- Position the rack in the lower half of the oven and preheat to 350 degrees.
- Mash the butter, Thyme and dash of S&P.
- Line the roasting pan with foil and place the turkey on a rack in the roasting pan.
- Using your fingers, loosen the skin at the neck. Grasp the skin with one hand and work in your other hand to loosen the skin down to the thighs and legs. (I know…just do it.)Or… just omit this part and go to Step 4.
- Spread the butter mixture from Step 1 under the skin, then…working with your hands on top of the skin, spread the butter evenly all over the meat.
⇒ Wash your hands thoroughly with soap and hot water at this point to remove bacteria on your hands.
- Season the turkey with a dash of S&P, a sprinkle of Old bay seasoning and poultry seasoning.
- Place the onion and lemon in the cavity any maybe a few carrot and celery sticks and garlic cloves.
- Pour 1/2 – 3/4 cup white wine or chicken broth in the bottom of the roasting pan.
- Lay bacon strips over the top of the turkey.
- Carefully place the turkey in the oven…it’s heavy.
- Baste every 30 minutes with the pan juices.
- When the bacon is crisp, remove it onto a small dish, break into bite size pieces and let your guests enjoy it.
- Baste the bird once again and back into the oven he goes.
- Roast the turkey until a meat thermometer registers 175 degrees or the pop up timer pops up, about 2 1/2 hours. If you insert a knife between the leg and thigh, the juices will run clear.
- Remove from the oven….again, be careful as it’s heavy. Using two serving forks, lift the turkey onto a large serving platter. Cover it with foil and let it rest for 20 minutes before carving.
Please check out “Sides” in the drop down menu for some delicious side dish ideas to accompany this magnificent turkey dinner. And scroll down to my 10 Best Potato Recipes…you’ll be glad you did!
⇒ My favorite roasting pan is a Calphalon because it’s sturdy enough to hold a huge turkey. The roasting rack is curved which allows the heat circulate and browns and crisps the skin all over. Plus it’s all non stick. Check it out here on Amazon.com for a great price.
Back to the lake house… When the occasional summer thunderstorm was brewing, I loved to sink into the corner of the couch among the softness of the pillows to watch the threatening weather roll in across the lake.
Heavy rains would actually create a white strip across the dark water that would gradually make its way closer and closer to our shore. Windows that stretched from the floor to the top of the vaulted ceiling provided us with magnificent views of the open lake.
I’d watch boats of all different sizes race for home in an attempt to outrun the approaching storm…and I’d daydream about everything and nothing. Perhaps about the dock spider the size of my hand that, earlier that day, was in my boat. Or perhaps the intimidating Dobson fly that, resting on one of the field stone steps was so big I didn’t care to step over or around him…so I stood there for the longest time considering my options.
I didn’t go out in my boat that day…hoping the dock spider would be gone by morning. I lived in the day…never thinking what my future would hold. What’s for supper?
Ahhh…good memory of a much simpler time.
I look forward to your feedback and comments, below.