Classic Roast Turkey

Directions

1.  Wash hands with soap and water.

2. Preheat oven to 350 degrees Fahrenheit. Generously coat a large roasting pan and rack with cooking spray; set aside.

3. Remove giblets and neck from turkey; reserve for making gravy, if desired. Place turkey, breast side up, on rack in prepared pan. Wash hands after handling raw poultry.

4. In a small bowl, combine remaining ingredients. Using your fingers, carefully loosen skin from turkey at neck area, working down to breast and thigh area. Rub about half of the seasoned butter under the skin directly on the meat; rub remaining on outside of bird. Tie legs together with heavy string, or tuck under flaps of skin. Lift wing tips up and over back; tuck under turkey. Wash hands after handling raw poultry.

5. Lightly cover turkey with foil, leaving one side open, and roast for 2 to 2 1/2 hours, basting occasionally with pan juices. During the last 30 minutes of cooking, remove foil so turkey browns to a golden color. Turkey is cooked when internal temperature reaches 165ºF as verified with an instant-read food thermometer at the thickest portion of breast and innermost portion of thigh and wing, without touching bone. Remove from oven, tent with foil and let rest for at least 10 minutes before carving. Save drippings for the gravy.

Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, Visit fightbac.org