Roast Turkey Recipe
Tickle your taste buds with this delicious Roast Turkey. This Low Fat dish of Roast Turkey is really tasty. The key ingredient in Roast Turkey is Poultry. Get all set to serve Roast Turkey as a Main Dish today. I am sure both of us will be in agreement that this Roast Turkey is very delectable.
Ingredients
12-pound turkey, fresh or defrosted
1/2 cup water
1/2 cup dry sherry
BASTING SAUCE
2 tablespoons dry sherry
1 teaspoon crushed fresh garlic
1/4 teaspoon ground black pepper
1 teaspoon poultry seasoning
1 1/2 teaspoons paprika
1 teaspoon brown sugar
Directions
1. Remove the package containing the giblets and neck from the cavities of the turkey. (You may have to release the legs from a band of skin or a wire or plastic lock in order to remove the giblets and neck.) Rinse the turkey, inside and out, and dry it with paper towels. Trim off any excess fat.
2. Transfer the turkey to a rack in a large roasting pan. Return the legs to the wire or plastic lock or band of skin, or loosely tie the legs together with a cord. Fold the wings back and underneath the bird.
3. Pour the water and sherry into the bottom of the roasting pan. Combine the basting sauce ingredients in a small bowl, and brush the sauce over the skin of the bird. Completely enclose the bird in aluminum foil, crimping the foil around the edges of the pan to seal.
4. Bake at 325°F for 3 1/4 to 4 hours. During the last 30 minutes of cooking, remove the foil and baste with the pan juices.
5. When the turkey is done, a thermometer inserted in the thigh will read 180°F to 185°F, and the drumsticks will move easily in the sockets. Remove the turkey from the oven, and allow it to sit, loosely covered with foil, for 20 minutes before carving.
2. Transfer the turkey to a rack in a large roasting pan. Return the legs to the wire or plastic lock or band of skin, or loosely tie the legs together with a cord. Fold the wings back and underneath the bird.
3. Pour the water and sherry into the bottom of the roasting pan. Combine the basting sauce ingredients in a small bowl, and brush the sauce over the skin of the bird. Completely enclose the bird in aluminum foil, crimping the foil around the edges of the pan to seal.
4. Bake at 325°F for 3 1/4 to 4 hours. During the last 30 minutes of cooking, remove the foil and baste with the pan juices.
5. When the turkey is done, a thermometer inserted in the thigh will read 180°F to 185°F, and the drumsticks will move easily in the sockets. Remove the turkey from the oven, and allow it to sit, loosely covered with foil, for 20 minutes before carving.
