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4 Comments

1. clicker4

   325-350,if you want to baste,do so about 30min.before it’s done.Yes you can bake other items during this time.

   Posted on 23-Nov-09 at 8:16 am | Permalink
2. Sugar Pie

   Perfect Roast Turkey
   1 fresh turkey (12 pounds)
   Kosher salt
   Freshly ground black pepper
   1 large bunch of fresh thyme
   1 lemon, halved
   3 Spanish onions
   1 head garlic, halved crosswise
   4 tablespoons butter (1/2 stick), melted
   1/2 cup good olive oil
   8 carrots, peeled and cut into 2-inch chunks
   10 red new potatoes, halved
   3 heads fennel, fronds removed, cut into wedges through the core
   Preheat the oven to 350ºF.
   Take the giblets out of the turkey and wash the turkey inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the turkey in a large roasting pan. Liberally salt and pepper the inside of the turkey cavity. Stuff the cavity with the thyme, lemon, one of the onions (quartered), and the garlic. Brush the outside of the turkey with the butter and sprinkle with salt and pepper. Tie the legs together with string and tuck the wing tips under the body of the turkey. Peel and slice the remaining onions, toss them with 1/4 cup olive oil, and scatter them around the turkey.
   Roast the turkey for 1 hour. Toss the carrots, potatoes, and fennel with 1/4 cup olive oil and add to the roasting pan. Continue to roast for about 1½ hours, or until the juices run clear when you cut between the leg and the thigh. Remove the turkey to a cutting board and cover with aluminum foil; let rest for 20 minutes.
   Stir the vegetables and return the pan to the oven. Continue to cook the vegetables while the turkey rests. Slice the turkey and serve on a platter with the roasted vegetables. Serves 8.
   –Ina Garten
   ——————————-
   Basting it doesn’t do a darn thing. Let the skin get nice and crispy by not basting. And yes, you can bake pies w/ the turkey in there.

   Posted on 23-Nov-09 at 8:16 am | Permalink
3. asap travel toronto

   Roast on lowest level of the oven at 500 degrees F. for 30 minutes. Remove from oven and cover breast with double layer of aluminum foil, insert probe thermometer into thickest part of the breast and return to oven, reducing temperature to 350 degrees F. Set thermometer alarm (if available) to 161 degrees. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let turkey rest, loosely covered for 15 minutes before carving.
   If you don’t brine it, you will have a dry turkey. Basting is worthless.

   Posted on 23-Nov-09 at 8:16 am | Permalink
4. white.mi

   Sugar pie has a good recipe, also if you turn the turkey breast down it will be more juicy.

   Posted on 23-Nov-09 at 8:16 am | Permalink

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