Roast turkey cooked well is a delicious meal most often served as a Christmas 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.
Choose a plump turkey, about fifteen pounds. Remove giblets and the neck from inside the turkey. Clean and dry thoroughly inside and out then liberally rub it with kosher salt. In a small bowl, combine one tablespoon of crumbled rosemary, two teaspoons ground sage, two teaspoons of dried thyme, one teaspoon of salt and one teaspoon of pepper. Rub this mixture in each cavity. Be sure to save a bit of this spice mix.
Pack the body cavity with Pork sage and onion stuffing. Be sure to pack it loosely and when completed sew the cavity or truss it closed. Another way to seal the bird is to use small lacing skewers and cotton string to fasten it closed. Tuck in the wings and fold the loose skin at the back of the bird in over the stuffing.
To add extra flavoring to the turkey, wrap bacon strips around the wings and thighs. Generously brush the top of the turkey with melted butter and then sprinkle 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 foil and continue cooking until a temperature reading reads 165 degrees(inserted into the thickest portion of the thigh).Once the turkey has been cooked thoroughly and is golden brown, let it sit for fifteen minutes. This allows it to set therefore making it easier to carve. Prepare your favorite vegetables and turkey gravy to accompany the roast turkey.