Directions: |
Directions:Start with a thawed bird, scrubbed very clean with cold water. Place turkey in large roasting pan on a rack. (If you want to stuff the turkey, do so before this point.) Add 2 cups of water to the pan. Brush the turkey with melted oleo and sprinkle a generous amount of seasoned salt and pepper over the bird. Cover with plastic film (if needed, use two pieces with a seam down the middle) and seal the film around the edges of the roasting pan. Cover film with foil, shiny side down, again well sealed around edges of the pan. Roast the bird for 2 hours at 400º then remove film and foil and baste with a generous amount of oleo. Cover with roaster lid or foil (leave film off from this point on) and return to oven for 1 hour at 350 º. After the hour, baste with more oleo and return the turkey uncovered to the oven to brown and finish roasting. For a larger bird (20# or more) you may need to turn the temp back up to 400º for a portion of the remaining cooking time. If the turkey is getting too brown, cover it again with foil or the lid.
Turkey is done when the meat thermometer inserted deep into the meat reaches 170 - 180 º and juices run clear. Let the bird set for 20 minutes, tented loosely with foil, before carving. |
Personal
Notes: |
Personal
Notes: from Trish: Mom often roasts the turkey several days before big family meals. She removes all the meat, slicing it into a pyrex cake pan and covering with the meat juice. After sealing the pan with plastic film and foil, she freezes it until the day before it is needed. She then reheats it in the oven at 350 until heated through. It stays very moist this way and eliminates the worry of a turkey that isn't done on time.
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