Introduction
Roasting a turkey isn't as hard as it sounds. Here's a basic recipe to get you started. In this case, the turkey is not stuffed, so you might want to prepare a stuffing on the side. Serves six.
Instructions
Difficulty: Moderate
Things You'll Need
12- to 14-lb. turkey, thawed if purchased frozen
olive (not virgin) oil for brushing
salt and pepper
stuffing (see related eHows)
Steps
1Step OnePreheat oven to 325 degrees F.
2Step TwoRemove turkey from its wrapping and remove neck and giblets from inside the cavity. Set aside to make gravy later (see Related eHows).
3Step ThreeRinse turkey inside and out with cold water. Pat dry with paper towels.
4Step FourPut oven rack on lowest level of oven.
5Step FivePlace turkey, breast side up, on a roasting rack in a roasting pan.
6Step Six Click to enlargeRub the outside of the turkey with olive oil.
7Step Seven Click to enlargeSalt and pepper the turkey's body and cavity.
8Step Eight Click to enlargeRoast turkey about 3 hours, or until a meat thermometer inserted in the thickest part of the thigh registers 175 to 180 degrees F.
Tips & Warnings
In general, a turkey should be roasted 10 to 12 minutes per pound if it is not stuffed and 12 to 15 minutes per pound if it is stuffed.
In general, you shouldn't cover a roasting turkey (or any roasting meat); you want the skin to get a nice, deep brown all over, and you don't want it to steam in its own juices. However, if the turkey begins to brown too quickly, well before it's likely to be done, you can cover the brown parts loosely with aluminum foil. (This is likely to happen with larger birds.) Try to cover as little of the turkey as possible so you don't create steam.
Be sure to check out other eHow turkey recipes - search the site for "turkey."
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