Oven-Roasted
Turkey
Recipe Courtesy
of Kitchen Window's Carl Antholz
Ingredients
1 12- 15 pound Natural Turkey, (brined)
un-salted butter, melted
neutral oil
Equipment
Shallow roasting pan
Roasting rack
Probe thermometer
Poultry shears
Needle-nosed pliers
Aluminum foil mat -- several folds of foil made into a kind
of pillow
2 strong serving tools (spoons, slotted spoons, fork, etc.)
Pastry brush
Method:
1. Using poultry shears cut off the nubby joint at the end
of each drumstick.
2. Using a needle-nosed plier, probe for, grab, and pull out
as many tendons as possible from the drumstick. This will
reduce the "dental floss effect" when biting into
the leg.
3. Using towels, dry the turkey inside and out and let it
sit at room temperature for up to two hours.
4. Pre-heat oven to 375 degrees.
5. Make an aluminum foil mat, about 6x8 inches, and place
it on the roasting rack. Rub both the turkey breast and the
mat with oil.
6. Place the turkey, breast side down on the roasting rack.
Insert the probe thermometer into the thickest part of a thigh
and place the bird, legs first into the oven.
7. When thigh temp gets to 120, it's time to flip the bird.
Discard the mat and use the serving tools, (one inserted in
the neck cavity, and the other inserted in the body cavity),
to lift and turn the bird onto its back.
8. Before returning to the oven, legs facing the door, brush
the bird with melted butter.
9. Insert the probe thermometer into the thickest part of
the breast and set the alarm for 175 degrees.
10. When bird is done, remove to a quiet place in the kitchen
and let it sit for at least 25 minutes and up to 45 minutes
before carving.
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