Preparation time: 20 minutes
Cooking time: 3 to 3-1/4 hours
Traditional English accompaniments to roast turkey are Bread Sauce, (see the book), roast potatoes, and roasted parsnips. The vegetables can be roasted in the turkey juices around the bird, if you like. Remember to allow 10-15 minutes resting time before carving, to let the meat relax. Carving straight from the oven can result in tough meat.
A 10-12-lb. turkey, with giblets
1 small onion, cut in half
3 tablespoons butter, softened
2 tablespoons vegetable oil
Salt and pepper
1. Remove the giblets from the turkey and use them to make stock and the stuffing. Wash the inside of the turkey and dry thoroughly with paper towels. Pack the stuffing loosely into the neck of the bird. (Don't stuff the body cavity because this may prevent the bird from cooking through.)
2. Place the onion in the body cavity, season to taste, and sew the opening closed. Once you have trussed the turkey, place it in a large roasting pan and rub it all over with butter. Add the oil to the pan and season the outside of the turkey with salt and pepper.
3. Roast in a preheated oven, 350 degrees F. for 3 to 3-1/4 hours, basting from time to time. Cover with foil when sufficiently browned. Check if it is ready by inserting a skewer into the thickest part of the thigh; the juices should run clear. If they are pink, cook for a further 15 minutes and test again. Repeat, as necessary.
4. Transfer the turkey to a large dish. Pour off the fat from the juices, and use if making gravy. Arrange the turkey on a warmed serving platter and serve with gravy, bread sauce, and an assortment of seasonal vegetables.
Over 60 Simple Recipes
for Elegant Home Cooking!
By Time Life Books, 2000
Color photos throughout
Recipe reprinted by permission.
This page created October 2000
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