Turkey meat, ordinarily alluded to as just turkey, is the meat from turkeys, mostly domesticated ones but in some cases, wild turkeys too. It is a famous poultry dish, particularly in North America, where it is customarily expended as a feature of socially huge occasions, for example, Thanksgiving and Christmas, as well as a standard cuisine. In other words, turkey meats are not just consumed during social event but they can be consumed anytime of the year. There are many recipes that can be made from turkey meat, but in this article we shall discuss the perfect recipe, oh yes! You guessed right. It’s Roast Turkey. This flavorful and sumptuous recipe will make you lick your fingers, chew your tongue and bite your lips. It’s just so delicious. A well roasted turkey, seasoned with salt and pepper, and basted with turkey stock certainly satisfy your desire for a good meat. The flavors of the turkey really stand out.
- Preparation time 30 minutes
- Cook time 4 hours
- Total time 4 hours 30 minutes
- Turkey is loaded with tryptophan, a sleep-inducing amino acid.
- Turkey is rich in potassium and loaded with zinc.
- Lean turkey breasts fulfill more than half of most people’s daily protein needs.
- Niacin may help increase your HDL cholesterol, the good kind, while also helping to reduce your LDL cholesterol, the bad kind.
- 1 (18 pound) whole turkey
- 1/2 cup unsalted butter, softened
- salt and freshly ground black pepper to taste
- 1 1/2 quarts turkey stock
- 8 cups prepared stuffing
- Preheat oven to 325 degrees F (165 degrees C). Place rack in the lowest position of the oven.
- Remove the turkey neck and giblets, rinse the turkey, and pat dry with paper towels. Place the turkey, breast side up, on a rack in the roasting pan. Loosely fill the body cavity with stuffing. Rub the skin with the softened butter, and season with salt and pepper. Position an aluminum foil tent over the turkey.
- Place turkey in the oven, and pour 2 cups turkey stock into the bottom of the roasting pan. Baste all over every 30 minutes with the juices on the bottom of the pan. Whenever the drippings evaporate, add stock to moisten them, about 1 to 2 cups at a time. Remove aluminum foil after 2 1/2 hours. Roast until a meat thermometer inserted in the meaty part of the thigh reads 165 degrees F (75 degrees C), about 4 hours.
- Transfer the turkey to a large serving platter, and let it stand for at least 20 to 30 minutes before carving.
Serving Per Recipe: 24
Serving size: 1 (254g)
Amount Per Serving
- Placing leftovers in shallow containers in the refrigerator allows leftover cooked food to cool more quickly.
- If you have a large quantity of leftover cooked turkey, it may be best to store some of it in the freezer as soon as possible.
- Leftover turkey should not be frozen after it has been in the refrigerator for several days because it will have deteriorated in quality beyond the point that is safe for long term storage
- In order to reduce the risk of foodborne illness, it is important to keep hot foods hot and cold foods cold.