| HOLIDAY TURKEY Serving Size: 12 Pro/Fats - Level 1
I have roasted many turkeys in my life, especially during the holidays, and they each have their own personality. I have given some guidelines for roasting times, but the more you cook, the more you get the feel for when a turkey is done. There's nothing worse than a dry turkey, except than an underdone turkey! Roasting a turkey at 325 makes for very juicy meat. I have also given instructions for cooking in my convection oven at 350, which takes off a substantial amount of time. Either way, let your bird rest for about 30 minutes before carving to seal in the juices. Happy Holidays! Ingredients 14 lb. turkey 1/4 cup olive oil, or enough to coat turkey 1 pouch Somersize Poultry Rub 8 tbsp (1 stick) butter, softened 8 cups chicken broth Directions - Preheat oven to 325 degrees.
- Rub turkey with olive oil. Coat liberally with Somersize Holiday Poultry Rub.
- Fill cavity with prepared and cooled stuffing. To avoid spoilage, do not fill turkey with warm stuffing.) Tie the turkey legs together and truss the cavity closed, if desired, to hold the stuffing in the bird.
- Dot the top of the turkey with half the butter. Pour 6 cups broth into bottom of roasting pan.
Note A 12-16 pound turkey will roast for about 4 hours in a conventional oven (15-20 minutes per pound). To check for doneness, insert a meat thermometer into the thickest part of the breast meat, near the armpit area, testing several areas on both sides. It should register between 165-170 degrees. The thickest part of the drumsticks should feel fairly tender when pressed, and the drumsticks should move slightly in their hip sockets.
Preparation for Somersize Oven and Rotisserie
- Set to Convection at 350 degrees. Cook the stuffed bird on Convection for about 2 ½ hours (about 10 minutes per pound). If the bird gets too brown, place a foil tent over the top.
- Baste the turkey about 3-4 times during the cooking process with the juices that accumulate on the bottom of the pan. When done, remove turkey from pan and keep warm.
- Pour off all but 3 tablespoons of fat from pan. Place roasting pan on stovetop over high heat. Add 2 cups hot broth to pan, scraping bits off bottom of pan. Reduce by half. Turn off heat and add remaining butter, one tablespoon at a time.
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