Roast Turkey

1. 1

   Adjust a rack to lowest position and remove other racks.

2. 2

   Preheat oven to 325 degrees F. Dry bird well with paper towels, inside and out.

3. 3

   Salt and pepper inside the breast cavity and stuff the onion, garlic, herbs, and bay leaves inside.

4. 4

   Set the bird on a roasting rack in a roasting pan; breast side up and brush generously with 1/2 the butter and season again with salt and pepper.

5. 5

   Tent the bird with foil.

6. 6

   Roast the turkey for 2 hours.

7. 7

   Remove the foil and baste with the remaining butter and some of the pan drippings.

8. 8

   Increase oven temperature to 425 degrees F and continue to roast until an instant read thermometer registers 165 in the thigh of the bird, about 45 minutes more.

9. 9

   Remove turkey form the oven and set aside to rest for 15 minutes before carving.

10. 10

    Carve and serve.

11. 11

    Nutrient Value for 6 ounces dark meat turkey with skin 395 calories, 22 grams fat (7 grams saturated), 47 grams protein

No additional tips available.