Dear D, this is a weird question but hey.. I'm a Dutch girl who wants to make turkey this Christmas. I have absolutely no idea what to look for in recipes. Could you or your followers help me in the right direction of good recipes? What makes your turkey not dry? And prefarebly recipes without apple or onion because of allergies.. Again, weird question, I know. But I really have no idea what to do with a turkey xD
16 -18 lbs fresh whole turkey
1 tablespoon fresh black pepper, to taste
3 cups as needed chicken broth
dry a 16 to 18 lb. turkey inside and out with paper towels.
oil the turkey inside and out with any kind of vegetable oil (olive, canola, etc.) using your hands.
cut away any excess skin around the opening of the cavity and wedge a fork inside the cavity to open it further. leave the fork in to keep cavity open.
rub spices, herbs, or just pepper all over the bird with your oily fingers.
place the turkey, breast side down on a rack in a large metal roasting pan.
cover the top of the turkey, including legs and wings with greased foil.
pour ¾-inch of chicken or turkey broth in the bottom of the pan. as the turkey cooks, check the liquid every 45 minutes and add more in case it evaporates.
cook the turkey at 500° to 525° for 2 hours.
remove foil, stuff the turkey with cooked stuffing and return it to the rack breast side up.
cook the turkey 30 to 45 minutes longer until an instant-read thermometer stuck deep in the thigh reads 175°.
let the turkey rest at least 20 minutes, this allows the meat to reabsorb its juices.
