Directions: |
Directions:Be certain you start thawing your bird in the refrigerator a good 5 days before Thanksgiving.
Preheat oven to 325º
Once it is thawed, remove the neck and giblet package from inside. Take the neck and giblets and simmer them in a pan of salted water, some celery stalks and onion. This will make a flavorful broth for the gravy (some folks like to chop the giblets for the gravy, but I give them to the dogs for a treat).
Rinse your bird in the sink by letting the water run through.
Season the inside of the bird with salt, seasoned salt, herbs and place some whole celery stalks with leaves and a quartered onion inside (this makes a more flavorful gravy later).
Fold the wings over themselves so they are tucked close the bird.
I like to place the bird on top of some whole carrots placed on the bottom roaster replacing a rack. It helps make a good broth and the carrots can be served.
Pour the ghee over the turkey and brush to cover. Season with salt, seasoned salt and herbs de provence. Cover loosely with a sheet of foil to keep the turkey from over browning. Remove the foil the last half hour.
Breast side up makes a golden turkey and breast side down keeps the white meat juicer if you are cooking a "natural " bird.
Insert meat thermometer so tip is in thickest part of thigh and does not touch bone. I like a turkey with a pop up timer because I’m never certain if I have the thermometer in the right place.
The total cook time will depend on the size of your turkey, so let a meat thermometer be the judge. Your turkey is cooked when the breast meat reaches 170°F and the thighs reaches 180°F. About 20 minutes per pound.
Allow the bird to rest for at 20 least minutes after removing from the oven. This is a good time to bake your casseroles and rolls.
Be sure to use the liquid in the bottom of the pan to make your gravy. |
This recipe for Thanksgiving Turkey is from