Thanksgiving is almost here and what is the season of thanks without a turkey? This is by far the most classic part of the thanksgiving feast - a part that most of us indulge in. Here is a great recipe to help make the day with family and friends much easier so that you can sit down, relax and enjoy the fruits of your labor.
Classic Roast Turkey
PREP AND COOK TIME: About 10 minutes to prep, 1 1/2 to 4 1/2 hours to roast, and at least 20 minutes to rest
MAKES: Allow 3/4 pound uncooked turkey per serving, or 1 pound if you want leftovers
NOTES: If using a frozen turkey, start thawing it in a pan in the refrigerator 3 to 4 days before roasting, depending on its size. During roasting, if turkey overlaps the pan rim, tuck a strip of heavy-duty foil along the sides of the pan to keep fat from dripping over.
1. Remove and discard leg truss from turkey. Pull off and discard any lumps of fat. Remove giblets and neck (they're often packed in the neck or body cavity) and save for gravy. Rinse turkey inside and out; pat dry. Rub turkey all over with butter.
2. Place turkey, breast up, on a V-shaped rack in a 12- by 17-inch roasting pan, or one that is at least 2 in. longer and wider than the bird. Insert a meat thermometer through thickest part of breast to the bone. (If using an instant-read thermometer, insert when checking temperature later.)
3. Roast in a 325[degrees] or 350[degrees] (depending on size of bird) oven until thermometer registers 160[degrees] (C).
-Tiffany, Marketing Specialist