Kittencal S Perfect Roasted Whole Turkey Great For Beginners

Description

Here you will find easy step-by-step instructions that will result in the best juiciest turkey you will ever have! Cooking the turkey breast-side down will create a tender juicy turkey without brining or using other methods — if you are stuffing the turkey you will need approximately 8 cups of prepared stuffing for an 18-pound turkey — the cooking time for this recipe is for an 18-pound stuffed turkey cooked at 325 degrees f but you have the option of stuffing or not — my best advise for a beginner is to use a meat thermometer inserted in the breast area, this way you will be assured that your turkey is cooked to the proper temperature, you can cover the uncooked stuffed turkey with plastic wrap and refrigerate overnight and just pop it in the oven the following mid-morning or whenever you are ready to cook the turkey — make certain that you have lots of chicken broth handy for this recipe as you will most likely need to keep adding more into the pan while cooking — see cooking times on the bottom for whole turkeys — see my recipe#145064

Ingredients

• Whole Turkey
• Butter
• Vegetable Oil
• Salt
• Fresh Ground Black Pepper
• Chicken Stock
• Prepared Stuffing

Instructions

1. Set oven to 325 degrees f, convection oven heat set to 320 degrees f
2. Set oven rack to lowest position
3. Remove the giblets and neck from the cavity
4. Rinse the turkey well with cold water inside and out then pat dry with a paper towel
5. Place the turkey on a rack on a roasting pan
6. In a small bowl mix together the melted butter with oil
7. Fill the inside cavity loosley with prepared stuffing
8. Using clean hands rub the outside of the turkey with the oil / butter / garlic mixture
9. Season the turkey all over with salt and lots fresh ground black pepper
10. If you are not stuffing the bird place breast-side down on the rack, if stuffing leave breast-side up
11. Place / tent a large piece of heavy foil over the turkey
12. Place the pan in the oven, then pour about 4-5 cups chicken broth in the pan
13. Keep basting the turkey about every 30-40 minutes with the pan juices on the bottom of the pan
14. If you see the juices starting to evaporate then add in more broth to the pan about 2 cups at a time
15. After about 2-1 / 2 hours of cooking time remove the foil
16. Keep roasting until the internal thermometer reads 180 degrees f
17. The total cooking time for this 18-pound stuffed bird should be about 4 hours
18. Transfer the cooked turkey to a large serving platter, cover loosley with foil and let rest 30 minutes before carving
19. ——————————————–
20. For an 8-12 pound turkey, roast for 2-3 / 4 to 3 hours
21. For a 12-14 pound turkey, roast for 3 to 3-3 / 4 hours
22. For a 14-18 pound turkey, roast for 3-3 / 4 to 4-1 / 4 hours
23. For an 18-20 pound turkey, roast for 4-1 / 2 to 4-3 / 4 hours