Simple Roast Turkey
What every Thanksgiving and Christmas dinner needs - a good roasted Turkey. Always buy q larger Turkey than you need as there are so many "leftover" recipes, you will not waste anything.Print Facebook Pinterest Twitter Add to CollectionCollections
Servings: 10 people
- Preheat oven to 450°F.
- Set a rack inside a large roasting pan.
- Pour 1/3 - 1/2 inch of water into pan ensuring it doesn't touch the rack.
- Tuck tips of wings under bird. If turkey is not brined, rub bird inside and out with salt.
- Season inside and out with pepper and place on rack in pan.
- Place onion and celery in cavity.
- Rub 3 tablespoons butter over turkey.
- Roast turkey, uncovered, for 30 minutes.
- Meanwhile, stir remaining 3 tablespoons butter, soy sauce, and mirin in a small saucepan over medium heat until melted and smooth.
- Add rosemary.
- Cover; keep glaze warm over lowest heat.
- Reduce oven to 325°F.
- Baste turkey with pan juices; add more water if needed to maintain at least 1/4" liquid in pan.
- Roast for 30 minutes; baste with pan juices.
- Brush lightly with glaze.
- Continue roasting turkey, basting with pan juices and brushing with glaze every 30 minutes, and tenting with foil if turning too dark, until an instant-read thermometer inserted into thickest part of the thigh without touching bone registers 165°F (juices should run clear when thermometer is removed), about 2 3/4 hours total.
- Transfer turkey to a platter. Tent with foil; let rest for at least 45 minutes before carving
Sodium: 2470mg | Sugar: 0.1g | Fiber: 0.3g | Potassium: 1902mg | Cholesterol: 431mg | Calories: 823kcal | Monounsaturated Fat: 4g | Polyunsaturated Fat: 5g | Saturated Fat: 10g | Fat: 25g | Protein: 139g | Carbohydrates: 1g