How To Roast A Turkey 👍👍👍👍 And Share Follow For More Awesome Tips Thank You 😊😊😊

posted in All on 11/23/2014

Prep Time 45 min Total Time 5 hr 50 min Servings 16

What you’ll need: •Turkey • Butchers’ string • Pastry brush • Ovenproof meat thermometer • Aluminum Foil Turkey 1whole turkey (12 lb), thawed if frozen 1tablespoon chopped fresh or 2 teaspoons dried rosemary leaves, crumbled 1tablespoon chopped fresh or 2 teaspoons dried sage leaves, crumbled 1teaspoon salt 1/4teaspoon pepper 2cloves garlic, finely chopped 1/4cup butter or margarine, melted

How to:

1. Tie the legs together with butchers’ string.

2. Mix the herbs together and rub into the skin.

3. Baste

4. Insert the meat thermometer into the thickest part of the thigh.

5. Cover with foil and pop it into the oven!

Directions 1Heat oven to 325°F. In 10-inch skillet, melt butter over medium heat. Cook celery and onion in butter about 2 minutes, stirring occasionally, until crisp-tender; remove from heat. In large bowl, mix celery mixture and remaining stuffing ingredients until well blended.

Stuff turkey just before roasting, not ahead of time. Fill wishbone area lightly with stuffing. Fasten neck skin to back with skewer. Fold wings across back with tips touching. Fill body cavity lightly. (Do not pack--stuffing will expand while cooking.) Tuck drumsticks under band of skin at tail, or tie together with heavy string, then tie to tail.

In small bowl, mix rosemary, 1 tablespoon sage, 1 teaspoon salt, 1/4 teaspoon pepper and the garlic; rub into turkey skin. Place turkey, breast side up, on rack in shallow roasting pan. Brush with 1/4 cup butter. Do not add water. Place meat thermometer in thickest part of inside thigh muscle so thermometer does not touch bone.

Roast uncovered 4 to 5 hours, brushing with pan juices every 30 minutes, until thermometer reads 165°F and drumsticks move easily when lifted or twisted. Thermometer placed in center of stuffing should read 165°F.

Place foil loosely over turkey when it begins to turns golden. When turkey is two-thirds done, cut band of skin, or remove string or skewer holding legs. When turkey is done, place on warm platter and cover with foil to keep warm. Let stand about 20 minutes for easiest carving.

Ingredients Stuffing 1/2cup butter or margarine 3medium celery stalks, chopped (1 1/2 cups) 3/4cup chopped onion 9cups 1/2-inch cubes cornbread or soft bread 1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried sage leaves, crumbled 1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried thyme leaves 1teaspoon salt 1/8teaspoon pepper