Turkey talk

[Connie of Trenton]

What's your secret to roasting a great turkey?

 

[piratesmate]

Let's see....I'd have to say:
- rubbing it inside & out with a mixture of herbs/spices
- starting it at 425 for about 20 minutes & then reducing to 275 until it's done
- keeping it covered the whole time

I no longer stuff mine although DH prefers that. I like the ease of doing it this way. Since my oven is too small to have 2 things in the oven (my roaster is HUGE!!) I usually make the stuffing the next day for the leftovers and by then I've cooked the bones & have plenty of broth to add to the stuffing so it's almost as moist & flavorful as when I cooked it in the bird...of course I don't host the big meal here.

Here's a list of what I use for the rub: (measurements are approximate)
¼ c Kosher salt
½ - ¾ tsp lemon pepper
1 tsp thyme
1 tsp ground celery seed
½ tsp lemon zest (I use dried)
¾ tsp orange rind (I use dried)

Then I also use:
2 – 3 oranges or lemons
½ c orange juice or
¼ c lemon juice

I slice the fruit & shove it under the skin on the breast & legs. Any that doesn't fit goes into the cavity with the excess juice. I start by putting about half the juice on the outside - to make it wet to hold the rub better. Oh - and I keep the fruit in the pan when I cook the bones for broth.