Oven Roasted Turkey
Roasting turkey in an oven is a cooking method that has been used for centuries, and it is likely that oven roasted turkey has been a part of holiday feasts for just as long. Turkey is native to North America, and it has been a popular food source for indigenous peoples in the region for thousands of years. The Spanish were the first Europeans to encounter turkey, and they brought it back to Europe, where it became a popular food in the 16th century. Turkey quickly became a popular choice for holiday feasts, and it has remained a staple of holiday meals in many countries around the world. The method for cooking turkey has varied over time, but oven roasting has remained a popular and effective way to cook the bird.
OVEN ROASTED TURKEY
- 16 pounds whole turkey
- 6 ounces Lawry’s seasoning salt
- Thaw frozen turkey 2 – 3 days prior to cooking in refrigerator. Preheat oven to 325°F. Meanwhile, prepare the turkey by rinsing under cold water and pat dry. Generously rub the seasoning into to skin of the bird. If the turkey does not have a leg clam, tie the legs together with kitchen string. Twist wing tips under. In a shallow roasting pan with rack, place turkey breast side up. Cover turkey loosely with foil. Roast turkey at 325°F until an instant read thermometer registers 180°F in the thigh and the juices run clear; about 3 to 3 ½ hours. Remove turkey from oven, cover with foil and let stand for 20 minutes. Begin craving the turkey and serve.
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