Golden Roast Turkey Recipe
This Golden Roast Turkey recipe is easily right at the top of my favorite list. Whenever I have European friends visiting, I always prepare Golden Roast Turkey which is the most savored dish of their cuisine. You can serve Golden Roast Turkey as a yummy Main Dish. I hope that this Golden Roast Turkey recipe is suited to your tastes and wish you luck in preparing it.
Ingredients
14- to 16-lb ready-to-cook turkey
Choice of Dressings,
1 cup butter or margarine, melted
Salt
Pepper
Giblet Gravy, 4
Directions
Remove giblets and neck from turkey; wash, and set aside.
Wash turkey thoroughly inside and out.
Pat dry with paper towels.
Remove and discard any excess fat.
Prepare your choice of dressing.
Preheat oven to 325F.
Spoon some of dressing into neck cavity of turkey.
Bring skin of neck over back; fasten with poultry pin.
Spoon remaining dressing into body cavity; do not pack, Insert 4 or 5 poultry pins at regular intervals.
Lace cavity closed, with twine, bootlace fashion; tie.
Bend wing tips under body, or fasten to body with poultry pins.
Tie ends of legs together.
Insert meat thermometer in inside of thigh at thickest part.
Place turkey on rack in shallow roasting pan.
Brush with some of butter; sprinkle with salt and pepper.
Roast, uncovered and brushing occasionally with remaining butter and pan drippings, about 4-1/2 hours, or until meat thermometer registers 185F.
Leg joint should move freely.
When turkey begins to turn golden, cover with a square of butter-soaked cheesecloth or a loose tent of foil, to prevent too much browning.
While turkey roasts, cook giblets and neck as directed in Giblet Gravy.
Place turkey on heated serving platter.
Remove cheesecloth or foil, twine, and poultry pins.
Let stand 20 to 30 minutes before carving.
Meanwhile, make gravy.
Makes 14 to 16 servings.
Wash turkey thoroughly inside and out.
Pat dry with paper towels.
Remove and discard any excess fat.
Prepare your choice of dressing.
Preheat oven to 325F.
Spoon some of dressing into neck cavity of turkey.
Bring skin of neck over back; fasten with poultry pin.
Spoon remaining dressing into body cavity; do not pack, Insert 4 or 5 poultry pins at regular intervals.
Lace cavity closed, with twine, bootlace fashion; tie.
Bend wing tips under body, or fasten to body with poultry pins.
Tie ends of legs together.
Insert meat thermometer in inside of thigh at thickest part.
Place turkey on rack in shallow roasting pan.
Brush with some of butter; sprinkle with salt and pepper.
Roast, uncovered and brushing occasionally with remaining butter and pan drippings, about 4-1/2 hours, or until meat thermometer registers 185F.
Leg joint should move freely.
When turkey begins to turn golden, cover with a square of butter-soaked cheesecloth or a loose tent of foil, to prevent too much browning.
While turkey roasts, cook giblets and neck as directed in Giblet Gravy.
Place turkey on heated serving platter.
Remove cheesecloth or foil, twine, and poultry pins.
Let stand 20 to 30 minutes before carving.
Meanwhile, make gravy.
Makes 14 to 16 servings.
