Classic Roasted Turkey

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Published: November 4, 2009

It’s easy to get overwhelmed by the variety of methods and advice available for roasting the Thanksgiving turkey. I started basting our turkey with this sand plum jelly and butter mixture several years ago. It finishes beautifully with a lovely sweet golden finish. Consider the amount of oven space you will have available and what will be most practical for you in your kitchen. This classic method can be used with a lidded roasting pan or heavy duty roaster with a tent of foil until final basting. Plan about 15 minutes roasting time per pound plus an additional 20 to 30 minutes resting time.

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1 turkey, thawed or fresh, brined 10 to 12 hours or overnight if desired

Chicken broth to fill roaster pan an inch deep

Celery sticks to position in bottom of roaster as a rack for turkey

Fresh herbs such as parsley, thyme and sage leaves

Carrot sticks, onion slices and celery stalks to roast around turkey

¼ cup butter (2 tablespoons softened for first basting, 2 tablespoons reserved)

2 tablespoons olive oil

¼ cup sand plum jelly melted with reserved butter for final basting

• Consult thawing chart, allowing time for thawing if needed. Thaw and remove wrapper, working over sink to keep liquids from draining onto work space. Prepare roasting vegetables. Remove giblets and neck. Trim excess fat around cavity and neck.

• On the day before cooking, brine defrosted or fresh turkey if desired. Adjust oven racks to fit turkey and set temperature at 325 degrees.

• Pat turkey dry with paper towels. Coat roaster with cooking spray or butter. Place turkey in prepared roaster. Tuck wings under themselves by bending end section behind larger section. Secure legs with butcher’s twine or silicone bands. Coat turkey’s surface with softened butter.

• Surround turkey with slices of onion, carrot sections and celery stalks. Place sprigs of fresh herbs if desired inside and around turkey. Pour broth around turkey and vegetables to a depth of two inches. Make a loose-fitting tent of foil, coating underside with cooking spray or butter. Secure tent over turkey so that liquids accumulating on foil will drip back into roaster. Use roaster lid if available and if it fits over turkey. Place turkey in oven.

• Wash utensils with hot, soapy water and clean all surfaces that come into contact with the bird with bleach to eliminate risk of cross-contamination.

• After about an hour, baste turkey with pan juices using brush, spoon or turkey baster. Replace lid or foil tent. Do not baste again until about 30 minutes before turkey is done or when internal temperature is within 10 degrees of desired temperature in breast and thickest part of thigh. Melt jelly and combine with remaining butter and coat turkey. Continue roasting uncovered until turkey reaches internal temperature of 165 degrees and is golden brown.

• Remove turkey from oven and allow to rest, covered, for 20 to 30 minutes before plating and carving. Use turkey lifting forks or rolling pin inserted through body cavity to transfer turkey to serving platter.

• Cook’s notes: Apple slices or wedges of orange may be added to vegetables in roasting pan with a few inside the turkey. These are strained out of pan juices to be used for gravy.

• Source: Sherrel Jones.