Simple Roasted Turkey

Such a simple recipe, but the turkey turned out moist and juicy. I did add sliced up lemon to the onion and herbs I stuffed in the cavity. I also made sure to check the temperature of thighs (165 degrees) as well as the breast.

Simple Roasted Turkey

INGREDIENTS:

  • 1 14-16 pound organic turkey
  • 1 large yellow onion
  • Several sprigs of fresh thyme and/or sage
  • Oil
  • Salt
  • Pepper
  • Triangle of heavy duty aluminum foil big enough to cover the breast

METHOD:

  1. Pre-heat oven to 500 degrees F.

  2. 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.

  3. 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.

Easy Turkey Stock

I love making stock. Why? It’s the smell (as Agent Smith would say). I love the way it fills the whole house. I ended up simmering it about 15 hours total. I also let it simmer with the aromatic vegetables for the last 3 of the hours.

Easy Turkey Stock

INGREDIENTS:

  • 2 large turkey drumsticks
  • 2 large turkey wings
  • 2 spanish onion, sliced
  • 4 carrots, cut in pieces
  • 4 ribs celery cut in pieces
  • 3 bay leaves
  • 1 tablespoon peppercorns, cracked beneath a pan or with mortar and pestle
  • 1/4 cup tomato paste
  • fresh parsley and thyme (optional)

METHOD:

  1. Roast the turkey (you should have 5 or 6 pounds/2 or 3 kilos) in hot oven till it looks delicious (see donna pix above). Put them in a big pot and cover them completely with water, 3 to 4 quarts/liters. Turn your oven to 180 or 200 degrees F/80 or 90 degrees C. When the water comes to a boil, put the pot in the oven for 8 hours or over night.

  2. Add the remaining ingredients (if you don’t have enough room, remove the turkey, it will have cooked out by now). Bring to a simmer, then reduce temperature to low, and cook for another hour. Strain into a clean pot. Cool, then refrigerate.

  3. Discard fat that’s congealed on top. Reduce to 1-1/2 to 2 quarts/liters before making gravy.