Ingredients

  • 2.5 teaspoon sea salt
  • 1.5 teaspoon pepper

Directions

1. Season with salt and pepper roast in 450 degree oven. No butter under the skin, no basting , no foil tent, just basted. 1.75 to 2.5 hours for 14-16 lb bird. Important to have a clean oven because a dirty one will smoke and affect flavor. You get to clean again after because it will splatter.
2. Remove any feather and quills with pliers.
3. Put oven rack in lower thire of ovena dn preheat to 450.
4. Rinse turkey inside and out and pat dry.
5. Mix salt and pepper and sprinkele it evenly in cavities and over skin. Fold neck skin under body and if disired secure with metal skewer then tuck wing tips under brreast and tie drumsticks together with kitchen string. Put turkey on rack in a large flame proof roasting pan. Roast rotating pan 180 degrees halfway throught roasting until thermometer inserted into fleshy part of each thigh registers 170 F. in 1.75 to 2.5 hours.
6. Carefully tilt turkey so juices from inside large cavity run into roasting pan. Transfer turkey to a platter and let stand 30 minutes. Temperature will rise 10 degrees or so. cut off and discard string.
7. Use the juices in the roasting pan to make your gravey.



Categories
High, Temperature
Keywords
High Temperature
MacGourmet downloadRoasted Turkey. To import, drag image to your MacGourmet recipe box.