Roast Turkey Recipe

 

Ingredients:

• Whole turkey (size depends on the number of guests)
• Salt and pepper to taste
• 4-6 tablespoons ginger-garlic paste (depend on size of turkey)
• 2 teaspoon turmeric powder
• 3-5 teaspoon red chili powder
• 6 tablespoons oil
• 2-4 lemon (juiced)
• Herbs and spices (such as thyme, rosemary, sage)
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Equipment:

• Roasting pan with a rack
• Meat thermometer
• Aluminum foil
• Basting brush or spoon
• Kitchen twine

Instructions:

1. Prepare the Turkey:

• Thaw the turkey in the refrigerator if it's frozen. This can take several days, so plan ahead.
• Remove giblets and neck from the turkey cavity. Save them for making gravy if desired.
• Rinse the turkey under cold water.

2. Season the Turkey:

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• In a bowl, ginger-garlic paste, turmeric powder, red chili powder, salt, pepper and oil to make a smooth marinade.
• Rub the Turkey thoroughly with the marinade, making sure to get it into the cuts. You can use your hands or a brush for this.
• If desired, season with herbs and spices. You can mix herbs with softened butter and rub it under the skin for added flavor.
• Consider stuffing the turkey cavity with aromatics like garlic, lemon, and onion for extra flavor.

3. Preheat the Oven:

• Preheat your oven to around 325°F (165°C).

4. Truss the Turkey:

• Trussing helps the turkey cook evenly. Use kitchen twine to tie the legs together and secure the wings to the body.

5. Prepare the Roasting Pan:

• Place a rack in the roasting pan. This elevates the turkey, allowing air to circulate for even cooking.
• Optionally, add vegetables like carrots, onions, and celery to the bottom of the pan for added flavor.

6. Brush with Oil or Butter:

• Brush the turkey with olive oil or melted butter to help it brown and keep the skin crispy.

7. Roast the Turkey:

• Place the turkey on the rack breast-side up.
• Tent the turkey with aluminum foil to prevent the skin from getting too brown, and remove it during the last hour for browning.
• Roast until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh, without touching the bone.

8. Baste Occasionally:

• Baste the turkey with pan juices every 30 minutes to keep it moist.

9. Rest the Turkey:

• Allow the turkey to rest for about 20-30 minutes before carving. This allows the juices to redistribute and keeps the meat moist.

10. Carve and Serve:

• Carve the turkey into slices and serve with your favorite sides and gravy.

Remember to check the internal temperature regularly, as cooking times can vary based on the size of the turkey and your oven. Using a meat thermometer is the most accurate way to ensure the turkey is fully cooked and safe to eat. Enjoy your Thanksgiving meal!