Roast turkey cooked well is a delicious meal most often served as a Easter 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 15 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.
Take your favorite sage and onion stuffing and loosely pack in into the cavity. Once completed sew the cavity closed or use cotton string and small lacing skewers to close the cavity. Tuck in the turkey wings and be sure any loose skin is tucked in.
To provide extra flavor, wrap bacon around the wings and thighs. Melt some butter and brush the turkey then sprinkle the bird with some garlic powder, paprika, salt and pepper.
Cook the turkey at 375 degrees (uncovered) basting frequently with the pan juice, chicken or turkey broth. In one hour, baste then use the remaining spice mixture and sprinkle the bird. Create an aluminum foil tent and loosely cover the bird’s breast. Reduce oven to 325 degrees and roast another hour.
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 seventeen minutes before carving. Serve with your favorite turkey gravy, vegetables and enjoy!