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 The Old Educator's Family
Thanksgiving
Roast Turkey
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Set your oven to 350 degrees F., allowing it to come
to full temperature while you prepare the bird and the seasoning rub. |
Ingredients:
Herb Seasoning Rub:
- 1 tablespoon poultry seasoning
- 3 tablespoons corn (or vegetable) oil
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons dried rosemary
- 3 cloves peeled garlic
- 1 teaspoon salt
- black pepper, generous grating
- 2 bay leaves
- Turkey: 12 -13 pounds
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Make the Herb Seasoning Rub:
Combine all ingredients in the mixing cup of a hand
blender and blend thoroughly. (Or, chop ingredients finely by hand and mix
together with the oil.) Set aside. |
Preparing the Turkey:
Prepare the turkey by removing the wire that holds the
legs in place. Take out the neck and giblets and set aside. Remove any fatty
deposits around the body cavity and excess skin around the neck cavity.
Rinse the turkey, neck and giblets thoroughly in cool
water, running your hands over each piece as you rinse them. Dry the turkey and
parts thoroughly. Fold the wings under the bird with the tips resting against
the back.
Line the roasting pan with heavy foil. Place the rack
inside. Set the bird breast side down on the rack. Rub some of the seasoning rub
into the back and sides of the turkey. Flip the bird over and continue with the
remaining rub on the top and all interiors of the bird. |
Roasting the Turkey:
Place the bird in the 350 degree oven. Start the timer
for 2-1/2 hours. The bird is done when a meat thermometer registers 175 to 180
degrees at the thigh. If you don't have a thermometer, then the juices should
run clear when you prick the bird between the thigh and body. Let the bird rest
20 minutes before carving. If you discover the breast is done and the dark meat
is undercooked, then simply use your microwave to finish cooking any underdone
pieces. |
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