Does anyone have a recipe for a delicious roasted turkey?

How can I tell if it is done?Does anyone have a recipe for a delicious roasted turkey?
My turkey is so famously juicy, my group will not allow anyone else to make it for Thanksgiving Luncheon, but me.





Optional





Get a plastic bucket at Home Depot. Fill with water and 1/3 of a salt container of table salt. Place a defrosted turkey into the bucket for 4-6 hours. This is called brineing and it will produce the juicest turkry you ever had.





First of all pick up the breast skin and separate it from the breast with a sharp knife forming a little pocket between the breast and the skin. Cut up a 1/2 stick of butter and put it in the pocket (you can put herbs into the butter if you like by soften it then refrigerate again get hard again. You can use thyme, sage or rosemary and or a combo or chipotle butter, email me for the recipe) If the skin is shorter covering the breast, just pull it down and stick toothpicks making a ';stitch'; to keep the skin next to the breast compleatly covering the breast. Rub the bird with butter all over the outside skin as well. season with a generous amount of Adobo spice seasoning (this just gives the skin a nice color and a bit of a tangly taste to the skin, trust me try it, it's all good) and a little black pepper. I always stuff my bird to prevent dryness, but if you don't, that will be okay too. Just throw some cut up orange, onion, lemon, and some thyme, sage and rosemary into it, be sure to fill up the cavity.


Tie the legs


Now the important part.


Make a tent out of Aluminum foil that fits to cover the entire breast, bunching up the center forming something to grip like a little handle. Put the bird on a a rack, if you have one, if you don't that's okay too. It goes into a preheated 4.25 degree oven ( at this point no tent) until the skin looks evenly brown. I always do a 23-25 ponder and that takes about 55 minutes for the browinig, but if yours will take less like 18-20 pounds than I am guessing about 45 minutes.


Remove the bird from the over. Turn the temperature down to 350 degrees. Place the tent carefully covering the breast, at this point you can insert the thermometer or thermometer prob into the breast, careful not to tuch a bone. The turkry is done when the breast meat temp reads 165 degrees. Don't worry about the dark meat because the tent will do it's job and protect the breast, the legs and theighs will be done because they are not tented. Check the temperatures throughly with an instant read thermometer in many places. Most foodies agree today 170-185 degrees, especially for white meat is dry and over cooked. Do not cook the breast meat more then 165 degrees or the meat will be dry.. If you follow the instructions here you will have the best turkey you ever had. By the way, my stuffing, it is a common breakfast pork sausage stuffing, I believe you can get a recipe from Jimmy Dean Sausage web site. It's on the package at Thanksgiving time. Don't use a store brand or bargin brand cheap breakfast sausage, it won't turn out right


Try to find Jimmy Dean or Jones.Good Luck


If you have any questions or if you want my recipe for the chipotle butter what I use to put under the turkey skin which will make the best trukey in the world, email me at


bobbb6@yahoo.comDoes anyone have a recipe for a delicious roasted turkey?
5 lb. turkey roast


1 1/2 tsp. garlic salt


1 tsp. onion flakes


1/4 tsp. poultry seasoning


1/4 tsp. white pepper


1/4 lb. melted butter


3 c. Rhine wine


1 can whole cranberry sauce





Marinate turkey roast in mixture of remaining ingredients for 12 hours on each side in refrigerator. Use a crockery bowl, with cover, large enough to hold roast. After marinating is complete, remove roast from marinade, and partially cook roast in 250 degree oven, just until heated through. Cool; refrigerate overnight in own juice, turning once. Bake roast for 1 hour at 350 degrees, then turn down to 250 degrees and cook until internal temperature reaches 160 degrees on meat thermometer. Heat marinade and combine with drippings from roast. Thicken to desired consistency to make delicious gravy. Serve roast on platter; pour gravy into gravy boat and serve.
Deep fry it. Only turkey I've ever had that wasn't dry.