This is a recipe for roast turkey just in time for Thanksgiving! The recipe is especially easy if you use a baking bag. I highly recommend a bag, as the turkey will still brown and it will also stay tender and moist. There is nothing worse than a dry bird!
First, ensure that you have allowed some time for the turkey to defrost in the refrigerator. This is usually 2-4 days depending on the size of the turkey. If the turkey is still partially frozen when you are ready to cook it, then defrost it in a water bath at room temperature. When the turkey is defrosted, you can rinse it, and then pat it dry with paper towels. Also, don’t forget to remove the neck and gizzards from the neck and bottom cavities! Then put the seasoned turkey into a large turkey roasting bag and seal it with the supplied tie. You should still keep the turkey bag in a large baking tray. This is because when you cut the bag open, juice will pour out.
Take a look at your turkey packaging to find the recommended recipe for roast turkey. Usually the packaging specifies the cooking times for a stuffed or unstuffed turkey. According to the British Poultry Council, turkey cooking time is roughly 20 minutes for every kilogram plus 90 minutes. I tend to cook the turkey without stuffing because I prefer the crispiness of stuffing browned in a baking dish. Also, the turkey without stuffing cooks a lot faster.
1 frozen turkey, defrosted over a few days in the refrigerator
1/4 c vegetable oil
6 garlic cloves, peeled and cut in half
1 onion, peeled
Fresh rosemary sprigs
Salt and pepper to taste
First, pre-heat the oven to 220C. Next, rinse the turkey in cold water and then pat dry with paper towels. Put the turkey inside a large roasting bag and put the bag into a deep baking dish. Then spread the oil on the surface of the turkey. Stuff the body cavity with the garlic, onion and rosemary. Sprinkle with salt and pepper. Finally, use the tie to close the bag and put the turkey into the pre-heated oven.
Calculate the oven time as 20 minutes for each kilogram plus 90 minutes. Bake for 45 minutes, then lower the heat to 180C and cook for the remainder of the time.
Remove the turkey from the oven. Be careful when you cut the bag open as the hot steam will come out. When the turkey is done, it should be nice and brown on the outside. Also a knife inserted deep behind the drumstick should result in clear juice running out, not bloody. Let the turkey sit outside the oven for about 30 minutes before carving.
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