Passion for Food / Thanksgiving recipe: How to make a crowd-pleasing classic roasted turkey
Passion for Food columnist Sherrel Jones shares a tried-and-true technique for delivering a crowd-pleasing turkey.
Classic Roasted Turkey
I started basting our turkey with this sand plum jelly-butter mixture several years ago. It finishes beautifully with a lovely sweet golden finish. 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.
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