Simple Roasted Turkey
This recipe is suitable for all the
fine turkeys we carry.
1 – 14-16 lb Organic Turkey
1 large yellow onion
Several sprigs of fresh thyme and/or sage
Oil or butter
|Salt & Pepper
|Triangle of heavy duty aluminum foil big enough
to cover the breast
Pre-heat oven to 500 degrees F. Rinse turkey and pat
dry inside and out. Season cavity with salt and pepper. Peel onion
and cut into wedges. Place in cavity with herbs. Rub outside with
oil and season with salt.Place in roasting pan.
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
not including the 30 minutes at 500. Let turkey rest, loosely covered
for 15 minutes before carving.
Turkey Sizing Chart and Cooking
Recipe courtesy of D'Artagnan
| Print This Page
NEW ENGLAND'S PREMIER