Turkey Roasting Tips
First, I highly recommend purchasing a turkey with a pop-up timer.
Second, make sure you dry off your turkey before applying any butter or oil.
Third, use a mixture of fresh and dry seasonings to enhance the flavor.
I like to buy larger turkey’s as our family loves left over turkey. Plus, there is so much you can do with turkey meat that it is never a bad thing to have extra on hand. Organic turkeys are great, but as they tend to be more expensive, just make sure to go with a brand you like. Again, having a pop-in timer in your turkey is a huge help so that you can avoid a dried out turkey. If there is no pop-up timer, you can insert a meat thermometer in the thickest part of the thigh, making sure to avoid touching the bone, and see that it reaches 165°F. A 20-25 pound turkey will take approximately 5 1/2 hours to roast.
To begin, take your turkey out of the packaging and pull out the gizzards and neck. Use several paper towels to dry off the entire skin of the turkey. When it is dry, I like to spread a generous amount of olive oil over the turkey to make sure it gets nice and crispy. I like to then sprinkle the outside of the turkey with salt and pepper and dried rosemary.
In the cavity of the turkey I put fresh sprigs of thyme and rosemary and the halves of two clementines. The fresh citrus helps keep the turkey moist and smells delicious.
Tie the turkey legs together and tuck the wings under the body so that they cook at a consistent time and do not burn. Place your turkey in a large baking dish and bake in the oven at 350°F until done. About half way through the cooking process, you may need to place a tin foil “tent” over the top of the turkey so it does not burn.Let your turkey rest for at least 20 minutes before slicing so that the juices absorb back into the meat.