Best Ever Roasted Turkey
Serves 14-16 people
(Estimate 1 pound per person)
14-16 pound Turkey, fresh or thawed
1 tsp Himalayan Salt
1 tsp pepper
1 lemon, quartered
1 medium onion
3 sprigs fresh parsley
2 sprigs fresh thyme
2 sprigs fresh rosemary
2 sprigs fresh sage
3 tbsp olive oil
-Allow turkey to rest at room temperature for 30 minutes.
-Place oven rack in lowest position. Preheat oven to 400 degrees F.
-Coat roasting pan with coconut oil cooking spray and set aside.
-Remove neck and giblets from turkey main and inside cavities. (Discard or use for soup or gravy.)
-Remove any plastic or metal clamps holding legs together; discard.
-Add salt and pepper to turkey cavity and rub with hand to distribute inside cavity.
-Stuff the cavity with lemon, 3/4 onion and the herbs.
-Overlap skin at cavity opening to cover as much of gap as possible, use toothpicks or small turkey skewers, if needed, to hold skin over neck cavity in place.
-Pat turkey dry with paper towel and brush breast side all over with olive oil. Flip turkey over, breast side down, onto rack in roasting pan. Brush with more olive oil to coat entire turkey.
-Place turkey in 400 degree oven, uncovered. After 1 hour, lower oven to 350 degrees F and cook for additional hour for turkey 14 lbs or larger, 45 minutes for smaller turkey.
-Remove turkey from oven and flip turkey over, so it is breast side up. Insert meat thermometer into thickest part of thigh. Return turkey to oven and monitor temperature, removing turkey from oven when it reaches 165 degrees F. Check the thickest part of the breast with the meat thermometer to be sure it has reached 160 degrees F. If not, return to oven.
-Feel free to cover turkey during the last hour of cooking with a loose-fitting tent of aluminum foil to prevent turkey from browning.
Note: cooking time can vary. It should take a 14-16 pound turkey a total of 2 1/2 to 3 1/2 hours to cook. An 18 pound turkey can take closer to 4 hours
When fully cooked, remove turkey from oven, cover with aluminum foil and allow turkey to rest for a minimum of 30 minutes an up to 60 minutes. Now your turkey is ready to carve and serve!
Happy Holidays from Dr. Gala, Melonie and Complete Care Health Centers.