Total Time
7hrs
Prep 1 hr
Cook 6 hrs

Easy, two dressings, a crowd pleaser. This is for a roast turkey, the skin will be crisp and golden. I have found that putting a lid on the roaster gives me more of a steamed turkey, still good, and if you take the lid off near the end of cooking you can also get it to brown. Just depends on your preference.

Ingredients Nutrition

  • 16 lbs whole turkey
  • 1 tablespoon kosher salt (or more, if you wish)
  • 2 ounces turkey fat
  • 1 tablespoon peanut oil

Directions

  1. Rinse turkey inside and out with water and pat dry.
  2. Sprinkle salt into cavity and on bird.
  3. Preheat oven to 450°F.
  4. Remove the wishbone (optional) for easier carving.
  5. Stuff neck cavity with dressing, fold skin under and secure with skewer.
  6. Fold wings back.
  7. Stuff main cavity 3/4 full with dressing, trussing optional.
  8. I make a "sling" from bakers twine for lifting the bird.
  9. Place bird on rack, on top of sling, into roasting pan.
  10. Rub bird with oil, and sprinkle with salt.
  11. put fat on top of breast.
  12. Put bird in oven and reduce heat to 350°F.
  13. Bake 20-25 minutes per pound (15-20 if unstuffed).
  14. Cover breast with small clean cloth (cheese cloth) after first hour of cooking.
  15. If bird is getting too brown, cover very loosely with small amount of foil. (to keep it from steaming).
  16. Baste, after the first hour with the fat drippings in the pan, about every 40 minutes.
  17. Remove from oven when done and place on platter to rest (20-30 minutes).
  18. Make gravy (or not).I use Recipe #200005.

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