Turkey Recipes, Simple Roasted Turkey

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Home / Meat & Poultry Recipes / Poultry / Turkey / Simple Roasted Turkey

Ariane Daguin

Simple Roasted Turkey

By: Ariane Daguin

Yield: 0

Roasting a whole turkey is an annual event in most American households. But since we so seldom roast a bird of this size, it can be intimidating. Why not practice throughout the year? Turkey is tastiest when roasted on the bone, and the leftovers make great sandwiches, salads and flavorful soup in any season.

Ingredients

1 D'Artagnan Organic Turkey, 14 to 16 lbs, neck and giblets reserved for maing stock
1 large yellow onion
3 to sprigs fresh thyme or sage
olive oil
Salt
Pepper
heavy duty aluminum foil, in a triangle big enough to cover the breast

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Preparation

Recipe Tips

Preheat 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, then place inside 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 degrees F. Let turkey rest, loosely covered, for 15 minutes before carving.
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.

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