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https://www.seriouseats.com/butterfiled-roast-turkey-with-gravy-recipe
Ingredients
1 turkey
Adjust oven rack to middle position and preheat oven to 450°F (230°C). Line a rimmed baking sheet or broiler pan with aluminum foil. Scatter 2/3rds of onions, carrots, celery and thyme sprigs across bottom of pan. Place slotted broiler rack or wire rack directly on top of vegetables.
Pat turkey dry with paper towels and rub on all surfaces with 1 tablespoon oil. Season liberally on all surfaces with salt and black pepper. (If using a brined, salted, or Kosher turkey, omit salting step; see note.) Tuck wing tips behind back. Place turkey on top of rack, arranging so that it does not overlap the edges, pressing down on the breast bone to flatten the breasts slightly.
Transfer turkey to oven and roast, rotating occasionally, until an instant read thermometer inserted into the deepest part of the breast registers 150°F (66°C), and the thighs register at least 165°F (74°C), about 80 minutes.
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