RECIPE # 4923 - OVEN ROASTED TURKEY, Tuesday, November 20, 2012 - NewsChannel5.com | Nashville News, Weather & Sports

RECIPE # 4923 - OVEN ROASTED TURKEY, Tuesday, November 20, 2012

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TAMMY ALGOOD / TENNESSEE DEPARTMENT OF AGRICULTURE

 

Yield: 12 servings

1 (10- to 12-pound) whole turkey, thawed if frozen

Vegetable oil

Salt and Pepper

DIRECTIONS: Preheat the oven to 325°F. Remove the neck and giblets from the turkey cavities. Drain the turkey well.

Turn the wing tips back to hold the neck skin in place. Truss, if desired, by tying the legs together with kitchen twine to maintain a compact shape.

Place the turkey breast side up on a roasting rack in a roasting pan. Insert a meat thermometer in the thickest part of the thigh, next to the body. Rub the outside of the turkey with vegetable oil and sprinkle with the salt and pepper. Place in the oven so the thermometer face can be seen from the oven window.

Roast three hours or until the meat thermometer registers 180°F. Cover with aluminum foil and let stand 15 minutes before carving and serving. 

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