A couple years ago, I wrote a post once titled More Effort Doesn't = A Better Bird. Even though I've tweaked a few things in the intervening years, I think the principle still holds true. See my basic roasting instructions below. Here's the thing: if worse comes to worse and your turkey is dry, you can smother it in gravy. If it's not quite done, crank up the heat on the oven and eat more appetizers. Keep things simple and enjoy the day! Julia Child said something to the effect that if your dish doesn't turn out like you hoped, act like it's just the way it's suppose to be. When you relax, everyone else will too. Take your focus off the food and on to the people you're with. Wishing you blessings and a happy day!
1. Remove turkey from fridge. Dry the outside with paper towels and remove neck and giblets.
2. Season the cavity, on all sides and under the skin on the breast.
3. Tuck the wings behind the body, to protect the tips from burning.
4. Let the turkey rest for 1 hour at room temperature. This allows for more even roasting.
5. Heat oven to 350.
6. Add some water or broth to the bottom of the pan to keep drippings from burning.
7. Roast for 15-20 minutes per pound, or until done.
8. I like to spoon drippings over the hot turkey when I remove it from the oven.
9. Cover and let rest 20-30 minutes before carving. This allows the juices time to re-distribute throughout the turkey, ensuring more moist meat.
10. Spoon drippings or hot broth over warm sliced turkey to ensure extra moistness.
See this post for more Turkey information and tips.
For more Thanksgiving recipes see Cranberry Sauce, Pumpkin Custard and Gravy.