Roast Turkey - Southern Style! |
When I cook or roast turkey, I prefer to roast small fowl, no more than 14 pounds gross weight, because they cook more evenly than larger birds. Smaller birds cook faster and are generally more tender, but sometimes you need a bigger bird for a large holiday gathering. Either way, roasting is always a great delight to make and eat. This recipe will lock in enormous amounts of extra juices due to the basting method the recipe uses. If your item is purchased frozen, make sure to thaw your bird in the refrigerator until it is ready to cook. Southern Roast Turkey 1 (10- to 12-pound) turkey 1. Preheat the oven to 375F.Sprinkle generously with the salt, pepper, and paprika both inside and outside. 2. Mix the butter and salad oil. Place the bird in a roasting pan, breast side up. Pour 4 cups water into the roasting pan. Seal the pan with heavy foil. 3. Bake for about 3 hours, or as directed on the instruction wrapper. Baking times seem to vary, so after about 1 1/2 hours, open the roaster and baste the bird with the stock inside the pan to ensure it has the right amount of tenderness. Reseal the bird and foil. Return to the oven. 4. When your bird is tender, remove and drain, reserving the leftover stock for use with your expected dressing. Add water to the stock if more liquid is needed for your dressing. Drain the excess fat and save for your expected gravy. I hope you will enjoy this simple holiday recipe. Be sure to go to my website for other wonderful recipes and food creation tips. Happy Thanksgiving and Merry Christmas!
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