Roast Turkey With Berry Mint Sauce And Black Walnuts Food

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Roast Turkey With Berry-Mint Sauce and Black Walnuts image

The flavor of heritage turkey breeds is richer and more pronounced than that of commercial turkeys sold at supermarkets nationwide. Put plainly, heritage breeds taste more like turkey. Heritage birds are raised outside, pecking at a varied diet. They tend to have meatier thighs and smaller breasts, and a higher ratio of dark meat to white meat. The Onondaga tribe, among others from the Northeastern United States, would have been able to serve them with forest berries, perking up the rich, dark meat with color and flavor. Sparked with mint, this berry sauce is bright and fruity, with just enough acid to complement the richness of the turkey.

Provided by Sean Sherman

Categories     dinner, poultry, roasts, main course

Time 2h

Yield 8 to 10 servings

Number Of Ingredients 12

1 (10- to 12-pound) turkey, preferably a heritage breed
Coarse sea salt
1 bunch fresh sage
3 cups wild rice cooking liquid (reserved from Wild Rice and Berries With Popped Rice, if desired) or turkey stock, plus more as needed
6 medium leeks, white and pale green portions only, halved lengthwise, cut into 2-inch pieces and rinsed clean
2 tablespoons sunflower oil
1/2 cup maple syrup, plus more as needed
3 cups fresh raspberries or blackberries
3 cups fresh or frozen cranberries
2 tablespoons chopped fresh mint, plus more as needed
1/2 cup black walnuts (see Note), lightly toasted and chopped
Pea shoots or microgreens, for garnish


  • Remove giblets from the turkey cavity and discard or reserve for another use. Pat the turkey dry using paper towels. Rub the turkey all over with 1/2 teaspoon salt per pound of turkey. Tuck the sage sprigs inside the turkey cavity.
  • Set the turkey on a baking sheet, breast-side up. Place in the refrigerator, uncovered, for at least 4 hours and up to 6 hours to dry out the skin (this will help it crisp when it roasts).
  • When you are ready to cook the turkey, remove it from the refrigerator and allow it to come to room temperature, 1 1/2 to 2 hours.
  • Heat the oven to 450 degrees. Pour the rice cooking liquid or stock into a large roasting pan and add the leeks. Place a roasting rack on top, then transfer the turkey to the roasting rack, breast-side up, and tuck the wings underneath. Brush the exposed turkey generously with the oil. Transfer to the oven and roast, 30 minutes. Baste the turkey with the pan juices, adding rice cooking liquid or stock as needed to make sure there is a 1/2-inch layer of liquid at the bottom of the pan.
  • Reduce the oven temperature to 350 degrees and continue roasting, basting every 30 minutes, until an instant-read thermometer inserted into the thickest part of a thigh reaches 165 degrees, 1 to 1 1/2 hours. If the skin begins to darken too much, tent the turkey loosely with aluminum foil. Brush 1/4 cup maple syrup over the turkey. Transfer turkey to a cutting board to rest for 30 minutes before carving.
  • Transfer 3/4 cup of the turkey pan juices to a heavy-bottomed saucepan. Add the raspberries or blackberries, cranberries and the mint to the saucepan, stir with a wooden spoon to combine, and bring to a boil. Reduce the heat to medium and cook, stirring occasionally, until the cranberries have popped open, the raspberries have fallen apart and the liquid is thick enough to coat the back of a spoon, 10 to 12 minutes. Stir in the remaining 1/4 cup maple syrup, then add maple syrup and mint according to taste.
  • Carve the turkey. Smear some berry sauce on each plate. Top with the leeks then the turkey. Garnish with walnuts and pea shoots or microgreens, and pass more berry sauce alongside.


Cantonese-Style Turkey image

In this vaguely Cantonese turkey, the bird is roasted beneath a rich glaze of fermented soybean paste, garlic, ginger, soy sauce and alliums galore, then served with roasted potatoes basted in the sauce and drippings of the bird. It came to The Times from Dr. Carolyn Ling, a physician in Carmel, Ind., whose grandfather came to the United States in the late 19th century from southern China and set up an import-export firm in Manhattan. There were other investments as well. Her grandfather, Dr. Ling told me, had "interests in restaurants." Those interests played a big role in the Ling family's early Thanksgiving feasts: They ate takeout. Dr. Ling's father, a doctor who fought at Anzio in Italy in 1944 and earned a Bronze Star, loved those meals. When Dr. Ling was young, she said, her father urged her mother, a passionate home cook and reader of Gourmet, to emulate them in her holiday cooking at home in Forest Hills, Queens. The result is remarkably easy to prepare, phenomenally juicy, and rich, Dr. Ling said, "with the umami of soy and turkey fat."

Provided by Sam Sifton

Categories     dinner, poultry, main course

Time 6h

Yield 8 to 12 servings

Number Of Ingredients 16

1 12- to 14-pound turkey
4 tablespoons neutral oil (such as canola)
6 garlic cloves, minced
1 3-inch knob ginger, peeled and minced
6 scallions, thinly sliced
2 leeks, thinly sliced (white and light green parts only)
4 stalks celery, thinly sliced
1/3 cup soybean sauce (preferably Lee Kum Kee brand)
1 2-inch strip dried orange or tangerine peel (or use 1 tablespoon freshly squeezed orange juice)
1 tablespoon light brown sugar
1/2 cup rice wine or sherry
1/2 teaspoon ground white pepper
3 tablespoons low-sodium soy sauce
2 tablespoons oyster sauce
3 1/2 pounds small Yukon Gold potatoes, halved
Kosher salt and black pepper, to taste


  • Remove turkey from refrigerator and pat dry with paper towels. Place on a rack in a roasting pan and allow turkey to come to room temperature while you prepare the sauce.
  • Swirl 3 tablespoons oil into a wok or large Dutch oven and set over medium-high heat until it begins to shimmer. Add garlic and ginger and cook, stirring, until golden, about 3 minutes. Add scallions, leeks and celery and cook, stirring often, until vegetables soften and cook down, 10 to 12 minutes.
  • Add soybean sauce, orange peel, sugar, rice wine or sherry, white pepper, soy sauce and oyster sauce to the vegetable mixture, along with 2 cups water. Turn heat to high and bring to a boil, then lower the heat and allow mixture to simmer and thicken, 30 minutes. Remove from heat and let cool 20 minutes.
  • Heat oven to 450 degrees. Spoon 1 cup of the sauce over turkey and spoon 2 tablespoons into its cavity. Tuck the tips of the wings under the bird and truss its legs together with kitchen string. Pour remaining sauce and 2 cups water into roasting pan and transfer to oven. Roast turkey, uncovered, for 30 minutes.
  • Reduce oven to 325 degrees. Baste turkey with pan juices, and tent it with foil. Continue roasting another 1 1/2 to 2 1/2 hours, basting every 30 minutes with pan juices, until a thermometer inserted into the thigh registers 165 degrees. If pan starts to look dry, add hot water or turkey or chicken stock, if you have any, 1 cup at a time.
  • Transfer turkey to a cutting board or platter and let rest at least 30 minutes before carving. Pour pan drippings into a small pot, adding enough warm water or stock to equal 1 cup, and keep warm on the stove.
  • Increase oven temperature to 450 degrees. Grease a large sheet pan with 1 tablespoon oil, and arrange halved potatoes on the pan, cut side down. Season with salt and black pepper, and slide potatoes into the oven. Cook, undisturbed, until potatoes are tender and cut sides are nicely browned and crisped, 30 to 35 minutes.
  • Remove pan from the oven, drizzle reserved drippings all over potatoes, toss and return to the oven to finish cooking, 5 minutes longer. Serve potatoes with turkey.

Nutrition Facts : @context http, Calories 829, UnsaturatedFat 19 grams, Carbohydrate 38 grams, Fat 30 grams, Fiber 5 grams, Protein 96 grams, SaturatedFat 7 grams, Sodium 1934 milligrams, Sugar 4 grams, TransFat 0 grams


Pulled Turkey With Jus image

This stripped-down, built-for-flavor recipe, adapted from "Meathead: The Science of Great Barbecue and Grilling" by Meathead Goldwyn, is for people who don't brine, forgot to brine or didn't leave enough time to salt a bird and leave it in the refrigerator for 24 hours. It keeps the white meat moist and boosts its flavor with a rich, simple jus of stock fortified with soy sauce and deglazed pan drippings. The idea comes from Southern barbecue pit masters who shred or chop the meat from a pork shoulder and wet it with vinegar, black pepper and maybe a little tomato. The turkey is roasted slowly to keep the meat fibers from seizing up, and the breast meat is shredded or sliced so thin it falls apart. The meat is then dunked in the jus and served in a dish deep enough to hold both meat and liquid. The thigh meat and legs can be served alongside on a separate platter. The next day, the jus-soaked meat and a little cup of extra jus make for a perfect turkey French dip.

Provided by Kim Severson

Categories     dinner, poultry, main course

Time 3h

Yield 8 servings, with leftovers

Number Of Ingredients 19

1 turkey, preferably about 12 pounds, although the recipe produces enough jus for larger birds
2 tablespoons salt
1 teaspoon ground black pepper
1 celery stalk
1 medium carrot
1 medium onion
3 or 4 branches fresh herbs, including sage and thyme
1 tablespoon olive oil or vegetable oil
Neck, giblets and wing tips from one turkey (don't use the liver)
2 carrots, cut into 2 or 3 pieces
3 celery stalks, cut into thirds
1 large onion, peeled and cut into quarters
1 teaspoon salt
Ground pepper
1 1/2 cups good white wine
4 cups chicken broth (water can be substituted, but broth yields richer results)
1 clove garlic, peeled
A few sage leaves and 1 or 2 sprigs fresh thyme
1 teaspoon soy sauce


  • Prepare the turkey: Heat oven to 325 degrees. Prepare the turkey for roasting by pulling out the gizzards, cutting off the wing tips with a sharp knife or a scissors and removing the neck. Reserve them for the jus.
  • Place the turkey on a rack in a shallow roasting pan. Sprinkle half the salt and pepper inside the cavity, and the rest over the bird. Chop the celery and carrots into large pieces, and peel and halve the onion. Push them inside the cavity, along with the herbs. Add 1 cup of water to the bottom of the pan and roast, about 11 minutes per pound. (Remove it when a thermometer in the thickest part of the breast near the bone reaches 162 degrees. The carry-over heat will raise the final temperature to at least 165 degrees.)
  • Make the jus: While the turkey roasts, turn a burner to medium high and heat the oil in a large pot until it shimmers. Add the neck and other turkey parts, and the carrots, celery and onion. Sprinkle with the salt and a few grinds of pepper. Allow the parts to brown, stirring now and again to prevent scorching, about 10 minutes.
  • Add 1 cup of the wine and scrape up the browned bits on the bottom of the pan. Add the broth or water, garlic, herbs and soy sauce. Stir and bring to a boil, then immediately turn down the heat to a simmer. Partly cover and let it simmer gently for at least an hour and no more than two. Strain the stock and set aside. You should have about 3 cups.
  • When the turkey is done, remove it to a platter or cutting board, and set the pan across 2 burners. Over medium-high heat, get the juices bubbling hot and then add the remaining 1/2 cup of wine, scraping up the bits stuck to the pan. Let it cook for another couple of minutes until some of the wine has evaporated. Add the stock and cook, stirring occasionally, for another 5 or 6 minutes, until it has reduced slightly. Taste and adjust for seasoning. (It will probably need more black pepper.) Strain to remove any remaining solids, put it back into a pot and keep hot.
  • Remove the breasts and shred the meat. (Slicing it 1/8 inch thick helps speed the process on large birds.) Put the meat in a serving dish and pour 1 to 1 1/2 cups of the jus over it. The legs and thigh meat can be served alongside the shredded breast meat.

Nutrition Facts : @context http, Calories 1023, UnsaturatedFat 23 grams, Carbohydrate 15 grams, Fat 39 grams, Fiber 3 grams, Protein 140 grams, SaturatedFat 10 grams, Sodium 2026 milligrams, Sugar 6 grams, TransFat 0 grams


Perfect Roast Turkey image

Use lemon, garlic and thyme to flavor Ina Garten's Perfect Roast Turkey recipe from Barefoot Contessa on Food Network, great for the holidays or just dinner.

Provided by Ina Garten

Categories     main-dish

Time 3h20m

Yield 8 servings

Number Of Ingredients 10

1/4 pound (1 stick) unsalted butter
1 lemon, zested and juiced
1 teaspoon chopped fresh thyme leaves
1 fresh turkey (10 to 12 pounds)
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme
1 whole lemon, halved
1 Spanish onion, quartered
1 head garlic, halved crosswise


  • Preheat the oven to 350 degrees F.
  • Melt the butter in a small saucepan. Add the zest and juice of the lemon and 1 teaspoon of thyme leaves to the butter mixture. Set aside.
  • Take the giblets out of the turkey and wash the turkey inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the turkey in a large roasting pan. Liberally salt and pepper the inside of the turkey cavity. Stuff the cavity with the bunch of thyme, halved lemon, quartered onion, and the garlic. Brush the outside of the turkey with the butter mixture and sprinkle with salt and pepper. Tie the legs together with string and tuck the wing tips under the body of the turkey.
  • Roast the turkey about 2 1/2 hours, or until the juices run clear when you cut between the leg and the thigh. Remove the turkey to a cutting board and cover with aluminum foil; let rest for 20 minutes.
  • Slice the turkey and serve.


Buttermilk-Brined Roast Turkey image

With only two ingredients - buttermilk and salt - this might be the least complicated turkey brine recipe ever. The trickiest step will be pulling out your kitchen scale to weigh out the salt, but it's worth doing if you can to ensure a properly seasoned turkey. The acid in the buttermilk leads to moist, tender meat throughout, while the sugars result in a gorgeous golden-brown skin. This turkey is spatchcocked, which might sound like a lot, but it's just another way to simplify the recipe: By removing the backbone before brining, you'll be able to fit the turkey, placed in a 2-gallon plastic resealable bag, in the fridge more easily. And you'll get a lot more of that beautiful lacquered skin in about half the cooking time. It's a total win-win situation. Just make sure you don't skimp on the brining time; 48 hours is essential to make sure the bird gets seasoned through and through. (Watch the video of Samin Nosrat preparing the turkey here.)

Provided by Samin Nosrat

Categories     poultry, roasts, main course

Time P2DT2h

Yield 10 to 14 servings

Number Of Ingredients 3

1 (10- to 14-pound) turkey
3 quarts buttermilk
128 grams fine sea salt (about 7 tablespoons)


  • Two to three days before you plan to cook, spatchcock the turkey: Put the turkey on a stable cutting board, breast-side down, and use heavy-duty kitchen shears to snip along both sides of the backbone to release it. You can start from the tail or neck end, whichever you prefer; just keep the blades of the scissors as close to the spine as possible. It helps to work incrementally, snipping a little on one side, then a little on the other, rather than completing one side entirely and then doing the second side without the advantage of the opposing pressure.
  • After removing the backbone, remove wingtips, neck and giblets, setting them all aside for stock and gravy.
  • Turn turkey over so breast faces up. Splay out its legs and press hard on breastbone until you hear the cartilage pop and the bird lies completely flat.
  • Place a 2-gallon resealable bag in a large bowl, stock pot or sink. Pour buttermilk and salt in bag and stir to dissolve salt. Place turkey in bag and seal carefully, expelling out air. Double-bag the turkey as needed to prevent leakage, then squish the inner bag to distribute buttermilk all around the turkey. Place it on a rimmed baking sheet and refrigerate for 48 hours. Turn the bag every 12 hours so that every part of the turkey gets marinated.
  • Three hours before you plan to start cooking, remove the turkey from the plastic bag and scrape off as much buttermilk as you can without being obsessive, discarding buttermilk. Set the turkey on a rimmed baking sheet and bring it to room temperature.
  • Position a rack in the upper third of the oven and heat to 400 degrees. Transfer turkey, breast-side up, to another rimmed baking sheet lined with a wire rack or parchment paper. Tuck thighs inward.
  • Place baking sheet on the prepared oven rack and roast the turkey, occasionally rotating the pan 180 degrees, until an instant-read thermometer inserted into the deepest part of the breast registers 150 degrees and the thickest part of the thigh without touching bone registers 165 degrees, about 80 to 100 minutes, depending on size. (You may want to tent the breast or other hot spots with aluminum foil, if darkening too quickly.)
  • Transfer turkey to a cutting board or platter and allow to rest at least 20 minutes before carving.


A Simply Perfect Roast Turkey image

Simple, perfect roast turkey just like grandma used to make. Seasoned with salt and pepper, and basted with turkey stock, the flavors of the turkey really stand out. Stuff with your favorite dressing.

Provided by Syd

Categories     Meat and Poultry Recipes     Turkey     Whole Turkey Recipes

Time 4h30m

Yield 24

Number Of Ingredients 5

1 (18 pound) whole turkey
½ cup unsalted butter, softened
salt and freshly ground black pepper to taste
1 ½ quarts turkey stock
8 cups prepared stuffing


  • Preheat oven to 325 degrees F (165 degrees C). Place rack in the lowest position of the oven.
  • Remove the turkey neck and giblets, rinse the turkey, and pat dry with paper towels. Place the turkey, breast side up, on a rack in the roasting pan. Loosely fill the body cavity with stuffing. Rub the skin with the softened butter, and season with salt and pepper. Position an aluminum foil tent over the turkey.
  • Place turkey in the oven, and pour 2 cups turkey stock into the bottom of the roasting pan. Baste all over every 30 minutes with the juices on the bottom of the pan. Whenever the drippings evaporate, add stock to moisten them, about 1 to 2 cups at a time. Remove aluminum foil after 2 1/2 hours. Roast until a meat thermometer inserted in the meaty part of the thigh reads 165 degrees F (75 degrees C), about 4 hours.
  • Transfer the turkey to a large serving platter, and let it stand for at least 20 to 30 minutes before carving.

Nutrition Facts : Calories 662.6 calories, Carbohydrate 13.7 g, Cholesterol 211.4 mg, Fat 33.8 g, Fiber 0.9 g, Protein 72.2 g, SaturatedFat 10.4 g, Sodium 709.5 mg, Sugar 2 g


Turkey Breast Roulade With Garlic and Rosemary image

Ina Garten has been known as the Barefoot Contessa since she opened a gourmet store by that name in East Hampton, N.Y., in 1985. She shared this recipe from her book "Modern Comfort Food" with The Times for Thanksgiving in 2020, when many cooks were looking for alternatives to whole turkey. If you don't like fennel seeds, leave them out: Garlic, sage and rosemary give this roast the flavors of Italian porchetta, and it will still be fragrant, juicy and delicious without them.

Provided by Julia Moskin

Categories     poultry, roasts, main course

Time 3h

Yield 8 to 10 servings

Number Of Ingredients 11

4 tablespoons good-quality olive oil
1 large yellow onion, chopped (about 1 1/2 cups)
3/4 teaspoon whole fennel seeds
6 garlic cloves, minced (about 2 tablespoons)
1 tablespoon chopped fresh sage leaves, plus 4 whole sage leaves
1 tablespoon minced fresh rosemary leaves
1 whole butterflied boneless, skin-on turkey breast (about 4 to 5 pounds)
Kosher salt and freshly ground black pepper
1/4 cup cold unsalted butter (1/2 stick)
4 ounces thinly sliced prosciutto
1 cup dry white wine, such as Chablis


  • Heat the oven to 350 degrees.
  • Heat 2 tablespoons olive oil in a medium (10-inch) skillet over medium heat. Add the onion and fennel seeds and cook for 6 to 8 minutes, tossing occasionally, until the onion is tender. Add the garlic and cook for 1 minute. Off the heat, stir in the chopped sage and the rosemary; set aside to cool.
  • Set the turkey breast on a cutting board and open it up, skin side down. If necessary, pound the turkey to an even thickness of about 1 inch. Sprinkle the turkey with 4 teaspoons salt and 1 1/2 teaspoons pepper. Once the onion mixture has cooled, spread it evenly on the meat. Grate the butter and sprinkle it on top. Arrange the prosciutto on top to totally cover the filling and meat.
  • Starting at one long end of the turkey breast, roll the meat up jelly-roll style to make a compact cylindrical roulade, ending with the seam side down. Tie the roulade tightly with kitchen twine at 2 to 2 1/2-inch intervals to ensure that it will roast evenly. Slip the whole sage leaves under the twine down the center of the roulade.
  • Place the roulade, seam side down, in a roasting pan and pat the skin dry with paper towels. Brush the skin with the remaining 2 tablespoons olive oil and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Pour the wine and 1 cup water into the roasting pan, surrounding the turkey with the liquids without pouring them directly over the roulade. Roast for 1 1/4 to 1 1/2 hours, until the skin is golden brown and the internal temperature is 150 degrees.
  • Remove from the oven, cover the turkey with foil, and allow to rest for 15 minutes. Remove the string, slice the roulade crosswise in 1/2-inch-thick slices, and serve warm with the pan juices.


Jamaican-Spiced Turkey image

When Francine Turone hosted her first Thanksgiving dinner in New York City, she declared turkey "bland and boring." But after friends protested, she came up with this recipe inspired by her upbringing in Kingston, Jamaica. This turkey, a showstopping centerpiece for any big family event, roasts on a bed of whole vegetables, which absorb its fat. A deeply spiced brine and rub packed with cinnamon, allspice berries, thyme and chile pepper imparts huge flavors, rounded out by an herb-infused brown butter. If things are looking to be busy, the butter and rub can be prepared a day ahead.

Provided by Ligaya Mishan

Categories     dinner, project, main course

Time 6h

Yield 12 to 16 servings

Number Of Ingredients 30

1 1/4 cups kosher salt
1/2 cup granulated sugar
5 cloves garlic, lightly crushed and peeled
1 large Spanish or Vidalia onion, peeled and quartered
20 fresh thyme sprigs (or 2 tablespoons dried)
8 whole cloves
1 tablespoon allspice berries, lightly crushed
2 bay leaves
6 sage leaves
1 stick cinnamon
5 to 6 scallions, white and green parts, halved crosswise
3 to 4 juniper berries, lightly crushed
1 15- to 18-pound turkey (preferably heritage or pasture-raised)
1 1/4 cups unsalted butter (2 1/2 sticks)
20 fresh thyme sprigs
1/4 cup chopped scallions (about 3), white and green parts
1/2 cinnamon stick, broken into pieces
2 tablespoons allspice berries
1 tablespoon whole peppercorns
1/2 tablespoon dried thyme
1/2 dried mild or medium hot chile pepper (such as guajillo), stem removed, torn into pieces
1/2 teaspoon fennel seeds
5 scallions, trimmed
3 onions, peeled and quartered
3 celery stalks (with tops)
2 fennel bulbs (with stems and fronds), cut into thirds
10 garlic cloves
3 large carrots, trimmed and peeled
Salt and pepper
3 cups vegetable or chicken stock


  • Brine the turkey: Combine all the brine ingredients except the turkey in a large stock pot and add 1 gallon water. Bring to a boil, then remove from heat and stir in another 1/2 gallon water; let cool to room temperature. Place turkey breast-side-down in a container large enough to hold it and the brine. Add brine and refrigerate 8 to 12 hours. Remove from refrigerator about an hour before cooking and bring to room temperature.
  • Make the herb butter: Melt butter in a medium saucepan over medium heat. Reduce heat to medium-low and simmer 9 to 12 minutes, stirring often to prevent burning, until butter darkens to deep amber. Add thyme and scallions and remove from heat. (Butter may foam up; stir to keep it from foaming over.) Let steep for 10 to 15 minutes, then strain into a bowl, pressing out all the butter with a spatula. Allow butter to cool so it firms up, but is still a little soft and pliable. Stir butter while it cools to re-incorporate any bits that fall to the bottom.
  • Make the spice rub: Combine all the rub ingredients in a heavy skillet over medium-high heat. Toast, stirring or shaking the pan occasionally, 2 to 4 minutes. Watch carefully to avoid burning. Let cool, then grind finely in a spice grinder or mortar.
  • Roast the turkey: Heat oven to 475 degrees. Line a large roasting pan with the scallions, onions, celery, fennel, garlic and carrots and sprinkle with salt and pepper. Pour in stock.
  • Remove turkey from brine and pat dry. Season cavity with about 1/2 tablespoon of the spice rub. Gently loosen the breast skin with your fingers as far down as you can go, being careful not to tear the skin. Spread almost all of the herb butter under the skin and smooth it out as evenly as possible by rubbing the skin. Rub remaining butter lightly over the rest of the turkey. Sprinkle about 2 tablespoons of the spice rub all over turkey.
  • Place turkey in pan on top of vegetables. Tuck the wings under turkey, and tie legs together with kitchen twine.
  • Roast turkey for 30 minutes, then reduce oven temperature to 325 degrees and loosely cover with foil. Cook turkey, basting with the liquid in the pan every 45 minutes, until the leg feels loose in the socket and a thermometer inserted into the thigh registers 165 degrees. Start checking the temperature after about 2 hours. Depending on the size of your turkey, it may take up to 4 hours to cook through. Let sit 20 to 25 minutes before carving.

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