A Simple Roast Turkey

Ingredients for A Simple Roast Turkey

• 1 12-6.4kg turkey, giblets and neck removed, at room temperature for 1 hour

• 3 tablespoons kosher salt (optional)

• 1 1/2 tablespoons freshly ground black pepper

• 1 medium onion, quartered

• 2 celery stalks, coarsely chopped

• 6 tablespoons (3/4 stick) unsalted butter, room temperature, divided

• 45ml reduced-sodium soy sauce

• 1 tablespoon mirin

• 3 sprigs rosemary

How to make A Simple Roast Turkey

Preheat oven to 232°C. Set a rack inside a large roasting pan. Pour 950ml water into pan. Pat turkey dry with paper towels. Tuck tips of wings under bird. If turkey is not brined, rub bird inside and out with salt. Season inside and out with pepper and place on rack in pan. Place onion and celery in cavity. Rub 45ml butter over turkey. Roast turkey, uncovered, for 30 minutes.

Meanwhile, stir remaining 45ml butter, soy sauce, and mirin (or substitute store-bought teriyaki sauce for soy sauce and mirin) in a small saucepan over medium heat until melted and smooth. Add rosemary. Cover; keep glaze warm over lowest heat.

Reduce oven to 163°C. Baste turkey with pan juices; add more water if needed to maintain at least 1/4" liquid in pan. Roast for 30 minutes; baste with pan juices. Brush lightly with glaze.

Continue roasting turkey, basting with pan juices and brushing with glaze every 30 minutes, and tenting with foil if turning too dark, until an instant-read thermometer inserted into thickest part of the thigh without touching bone registers 74°C (juices should run clear when thermometer is removed), about 2 3/4 hours total.

Transfer turkey to a platter. Tent with foil; let rest for 1 hour before carving.

Haftungsausschluss

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.