Turkey
This turkey has become a standard in our house, and it turns out perfectly every time. As a rule, we buy fresh turkeys, but have had occasions when a turkey meal is requested outside of the regular fresh turkey seasons. Adapted from Michael Smith’s recipe, the turkey roasts breast side down until the last hour. We Brine the Turkey the night before, according to Michael Smith’s method as well. A good meat thermometer is critical when cooking a turkey or whole chicken. The turkey is done and comes out of the oven when the breast is 165 F and the thigh is 170 F.
Our other holiday favorites include these recipes: Turkey Brine, Turkey Stuffing, Turkey Gravy, Potatoes, Cranberries, Coleslaw, and Yams.
Ingredients
Turkey:
- 15 – 19-pound turkey
- Olive oil
- Salt and pepper
- 3 cups chicken stock
- ¼ cup port CHO included in Turkey Gravy Recipe
Turkey Stuffing: Recipe on our Site
Instructions
Turkey: 15 – 16 Pounds
- Pre heat oven to 400 or 450*.
- After stuffing turkey, rub olive oil all over the turkey and generously salt and pepper. Place turkey breast side down on a clean well-oiled rack in the turkey roaster. *Using a rack is essential. Do not add any stock to roaster yet. Roast the turkey uncovered.
*Cook turkey for 1 hour at 400/450. Deb’s oven runs a little hot, so we roast the turkey the first and last hour at 400, Jen’s oven is not as hot, so the turkey roasts at 450 the first and last hour. The cooking time is the same, but the temperature you use will depend on your oven.
- After 1 hour, turn the oven down to 250, and add 1 cup of stock. Cook turkey for 2 hours and 15 minutes. Increase oven temperature to 400/450. Remove turkey from oven and flip the turkey breast side up. Add 2 cups stock to roaster and return to oven. Cook turkey for 1 hour at 400/450 F. Baste the turkey with the port 2 - 3 times.
- Use the meat thermometer to determine when the turkey is cooked and remove from the oven. Rest covered with or without tin foil for 20- 30 minutes before carving. In the meantime, make the Turkey Gravy.
- Total cooking and resting time: 4 hours 45 minutes (Ovens will vary, and the cooking time may as well.)
Turkey: 17 – 19 Pounds
- Pre heat oven to 400 or 450*.
- After stuffing turkey, rub olive oil all over the turkey and generously salt and pepper. Place turkey breast side down on a clean well-oiled rack in the turkey roaster. *Using a rack is essential. Do not add any stock to roaster yet.
*Cook turkey for 1 hour at 400/450. Deb’s oven runs a little hot, so we roast the turkey the first and last hour at 400, Jen’s oven is not as hot, so the turkey roasts at 450 the first and last hour. The cooking time is the same, but the temperature you use will depend on your oven.
- After 1 hour, turn the oven down to 250, and add 1 cup of stock. Cook turkey for 2 hours and 45 minutes. Increase oven temperature to 400/450. Remove turkey from oven and flip the turkey breast side up. Add 2 cups stock to roaster and return to oven. Cook turkey for 1 hour at 400/450 F. Baste the turkey with the port 2 - 3 times.
- Use the meat thermometer to determine when the turkey is cooked and remove from the oven. Rest covered with or without tin foil for 20- 30 minutes before carving. In the meantime, make the Turkey Gravy.
- Total cooking and resting time: 5 hours 15 minutes (Ovens will vary, and the cooking time may as well.)
