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.
*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.
*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.