Basic Roasted Turkey Recipe
Votes: 1
Time: 3 hours 30 minutes
Complexity: easily
Servings: 6 - 8
Complexity: easily
Servings: 6 - 8
If you're roasting a turkey for the first time or don't yet have a signature recipe, use this basic recipe as a starting point. It covers how to prepare the bird, calculate the correct roasting time, and determine when it's done, ensuring a delicious, juicy, and festive turkey with crispy, delicious skin. To infuse the flavors from the inside out, don't forget to stuff the cavity with vegetables, herbs, or fruit—whatever you prefer.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- Turkey weighing 4.5-5.5 kg.
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Cooking the dish according to the recipe:
- Preheat oven to 160°C. Remove the neck and giblets from the turkey.
- Pat the turkey dry with paper towels and place it breast-side up on the rack in a roasting pan; season the inside and outside with salt and black pepper (skip this step if you purchased a pre-brined or kosher turkey). Fill the turkey cavity with chopped onions, carrots, apples, and/or fresh herbs and let rest for 30 minutes at room temperature.
- Brush the turkey with melted butter, cover with foil and roast for 2 hours if it weighs 10-12 pounds; add 15 minutes for every additional pound of weight.
- Increase oven temperature to 425°F (220°C); uncover the turkey, brush with more melted butter, and roast for another 1 hour or until the internal temperature of the thigh reaches 165°F (74°C).
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