Classic Roast Turkey

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Serving: Serves 12
Prep Time: 35 Minutes
Cooking Time: Cook 2 to 2 1/2 Hours

November/December 2021 Dig In Magazine Recipe

Tender roasted turkey with a crispy skin.

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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.

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Nutrition Facts

Nutrition Information Per Serving
Calories: 760
Total Fat 41 g
Saturated Fat 16 g
Cholesterol 303 mg
Sodium 1069 mg
Carbohydrates 1 g
Fiber 0 g
Sugars. 0 g
Protein 84 g