Super-Moist Roast Turkey
This tender turkey is perfect for Thanksgiving. Especially if you don't want any leftovers!
Yield
16 servingsPrep
30 minCook
240 minReady
270 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
turkey
thawed to room temp (12 lbs) |
*
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
|
|
| ¼ | cup |
onions
finely chopped |
|
| ¼ | cup |
carrots
finely chopped |
|
| ¼ | cup |
celery
finely chopped |
|
| ¼ | cup |
turnip
finely chopped |
*
|
| 3 | each |
garlic cloves
thinly sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
turkey
thawed to room temp (12 lbs) |
*
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
black pepper
|
|
| 59 | ml |
onions
finely chopped |
|
| 59 | ml |
carrots
finely chopped |
|
| 59 | ml |
celery
finely chopped |
|
| 59 | ml |
turnip
finely chopped |
*
|
| 3 | each |
garlic cloves
thinly sliced |
|
Directions
Preheat the oven to 325℉ (160℃).
Sprinkle turkey inside and out with salt and pepper. Tuck wings under turkey. Place turkey in an oven roasting bag.
Scatter onions, carrots, celery, turnip and garlic over and around turkey. Fold the top of the bag over and place turkey, breast up in a small roasting pan. Add 1 inch water.
Roast turkey 3 to 3½ hours, or until a meat thermometer inserted in the thickest part of the leg (but not touching the bone) reaches 165 to 170. Carefully tear open and remove the bag. Increase the oven temperature to 450. Roast 30 minutes longer, or until the thermometer registers 180, basting with the pan juices every 5 minutes. Turkey should be golden brown.
Remove the roasting pan from the oven and carefully transfer turkey to a platter, letting the juices run back into the pan; reserve the juices for gravy. Cover the bird with foil and let stand for 20 minutes before carving. (In the meantime, make gravy.)
Makes about 16 servings.
