Ingredients
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1 Whole Turkey
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To taste Salt
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2 Tablespoons Margarine
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OR, Instead of Margarine
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2 Tablespoons Butter
Steps for Traditional Roasted Turkey
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1
Done
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Select a turkey that is plump and meatySelect a turkey that is plump and meaty with smooth, moist-looking skin. The skin should be creamy colored. The cut ends of the bones should be pink to red in color. |
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2
Done
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If it's frozen solidIf the turkey is frozen, thaw it slowly in the refrigerator, in cold water or quickly in the microwave, following the manufacturer's directions. A turkey weighing 8 to 12 pounds will thaw in about 2 days in the refrigerator. A turkey weighing 20 to 24 pounds will thaw in about 5 days in the refrigerator. A whole frozen turkey can be safely thawed in cold water. Leave the turkey in its original wrap, free from tears or holes. Place in cold water, allowing 30 minutes per pound for thawing, and change the water often. |
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3
Done
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Prepare for stuffingRemove the package of giblets (gizzard, heart, and neck), if present, from the neck cavity of the turkey, and discard. Rinse the cavity, or inside of the turkey, with cool water, and pat dry with paper towels. Rub the cavity of turkey lightly with salt if desired. Do not salt the cavity if you will be stuffing the turkey. |
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4
Done
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Stuff the turkey as per my recipe shown in DirectionsStuff the turkey just before roasting-not ahead of time. See Bread Stuffing (link in directions). Fill the wishbone area (the neck) with stuffing first. Fasten the neck skin to the back of the turkey with a skewer. Fold the wings across the back so the tips are touching. |
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5
Done
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Brush with melted margarine and place the thermometerPlace the turkey, breast side up, on a rack in a shallow roasting pan. Brush with melted margarine or butter. It is not necessary to add water or to cover the turkey. Place a meat thermometer in the thickest part of the thigh muscle, so the thermometer does not touch the bone. Follow Timetable (see directions in this recipe) for approximate roasting time. Place a tent of aluminum foil loosely over the turkey when it begins to turn golden. When two-thirds are done, cut the band or remove the skewer holding the drumsticks. This will allow the interior part of the thighs to cook through. |
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6
Done
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Roast the turkey in the ovenRoast until the thermometer reads 180° (for a whole turkey) and the juice is no longer pink when you cut into the center of the thigh. The drumstick should move easily when lifted or twisted. When the turkey is done, remove it from the oven and let it stand about 15 minutes for easiest carving. Keep turkey covered with aluminum foil so it will stay warm. |
Additional Info for Traditional Roasted Turkey
Roast Turkey Recipe for a Great Thanksgiving Dinner. Follow these few steps to have the best roast turkey dish and serve it with your loved ones.
About the Roast Turkey Recipe for Thanksgiving Dinner
Have you ever imagined how it would look if the thanksgiving dinner did not have any turkey at all? Uncle Bob didn’t have what to carve (because he knows how to carve the turkey properly), and the mood would have been different. Thank God for the turkey! For this dish, you also need to see my Bread Stuffing recipe here and can start by taking the steps one at a time.
Why Turkey and not Chicken?
Turkey meat has no fat, contains a small amount of cholesterol, is healthy and recommended for children and the elderly, is also recommended in different diets, for those needing low carbs, for diabetics, if you’re dealing with stomach diseases, rheumatism, and a lot more. Turkey meat is cooked just like any other poultry meat, the difference is that it has no fat and has a specific taste, sweet and tender. If you have a great chance to find turkeys directly at farms, you are lucky, those are wonderful and tasty! Every Thanksgiving, all the food magazines come up with new techniques for how to cook a perfect turkey. Cooking it doesn’t have to be difficult.
TIME TABLE for roasting the turkey according to its weight
| Weight | Oven Temperature | Roasting Time (hours) |
| 8 to 12 pounds | 325º | 3 to 3 1/2 |
| 12 to 14 pounds | 325º | 3 1/2 to 4 |
| 14 to 18 pounds | 325º | 4 to 4 1/4 |
| 18 to 20 pounds | 325º | 4 1/2 to 4 3/4 |
| 20 to 24 pounds | 325º | 4 3/4 to 5 1/4 |
