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It’s 25 minutes per pound plus 25 minutes over at Mark 3 and then test for clear juices
Perfect Roast Turkey
1 fresh turkey (12 pounds)
Freshly ground black pepper
1 large bunch of fresh thyme
1 lemon, halved
3 Spanish onions
1 head garlic, halved crosswise
4 tablespoons butter (1/2 stick), melted
1/2 cup good olive oil
8 carrots, peeled and cut into 2-inch chunks
10 red new potatoes, halved
3 heads fennel, fronds removed, cut into wedges through the core
Preheat the oven to 350ºF.
Take the giblets out of the turkey and wash the turkey inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the turkey in a large roasting pan. Liberally salt and pepper the inside of the turkey cavity. Stuff the cavity with the thyme, lemon, one of the onions (quartered), and the garlic. Brush the outside of the turkey with the butter and sprinkle with salt and pepper. Tie the legs together with string and tuck the wing tips under the body of the turkey. Peel and slice the remaining onions, toss them with 1/4 cup olive oil, and scatter them around the turkey.
Roast the turkey for 1 hour. Toss the carrots, potatoes, and fennel with 1/4 cup olive oil and add to the roasting pan. Continue to roast for about 1½ hours, or until the juices run clear when you cut between the leg and the thigh. Remove the turkey to a cutting board and cover with aluminum foil; let rest for 20 minutes.
Stir the vegetables and return the pan to the oven. Continue to cook the vegetables while the turkey rests. Slice the turkey and serve on a platter with the roasted vegetables. Serves 8.
Generally, the ratio is 40-60 minutes per pound.
Gas ovens are usually 50 degrees hotter than a conventional oven.
Good Luck & Merry Christmas 🙂
Any turkey that is NOT stuffed will take at least 15 minutes to the pound. Any turkey that is STUFFED will take at least 20 minutes to the pound. To be safe, use an instant read thermometer in the thickest part of the breast and leg and take the turkey out of the oven at 170 degrees. The turkey will continue to cook under the residual heat. Keep it wrapped up tight until you are ready to carve it. The juices will circulate back through the turkey and it will be moist when you cut it. Marianne Z., Belleville, NJ
Go to Delia on line and you will find all the instructions on how to prepare and how long to cook your turkey.
I am using her method again because it works and tastes good. We did try another recipe one year from a famous chef, stuffing it with tangerines. Effing disgusting!
If UNstuffed, it is about 3.5 hours. Stuffed about 4 hrs. I am getting ready to do one now.
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