I was going to title this post “How To Roast A Perfect Turkey” but I didn’t want to create envy among all the roasted turkeys turkeys out there. So instead I will just give you a brief written and video (where I may or may not use the word spatchcock) recipe on how to roast a turkey. And by “brief” I mean lengthy and possibly coma inducing. Truly, this will give you a tender, juicy, and amazeballs turkey every time… Be it Thanksgiving or Christmas.
For reals… It is pretty perfect isn’t it? I only wish the lighting was a bit better.
- 12-14 lb Turkey
- 2 carrots (washed and cut in half)
- 2 celery stalks (washed and cut in half)
- 1½ large onions (quartered)
- 4 cloves of garlic
- 3 bay leaves
- 2 tsp salt
- 1 tsp pepper
- 1½ cups poultry broth
- Browning liquid
- Butcher string for trussing
- Watch video tutorial for full instructions
- Pre-heat turkey roaster to 350 degrees with about 1 cup of broth.
- Remove gizzards and neck from turkey and set aside (can use for gravy). Rinse inside and out of turkey with cool water and pat dry. Place turkey on a clean cutting board.
- Sprinkle salt and pepper in the chest cavity of the turkey
- Place 3 pieces of carrot, 4 quarters of onion, 3 pieces of celery, 2 bay leaves, 3 cloves of garlic in chest cavity of turkey. Place remaining celery, onion, bay leaf, and garlic in small turkey cavity
- Truss turkey (watch video)
- Evenly coat exterior of turkey with browning liquid, sprinkle with paprika, salt and pepper.
- Optional-Inject turkey with garlic and onion infused chicken broth paying special attention to the white meat.
- Place turkey in roaster. Cover and roast for about 12-13 minutes per lb. 2.5-3 hours or until internal temperature reaches 180 degrees.
- Remove turkey and let set for about 20 minutes.
- Carve and enjoy.
Grab your ingredients:
Watch video on additional turkey preparation: (if for no other reason than to hear me say “spatchcock”)