- Whole Turkey18 Pounds
- Butter1/2 Cupsunsalted
- Salt and Pepperto taste
- Turkey Stock1 1/2 Quarts
- Prepared Stuffing8 Cups
1) Preheat the oven to 165 C/ 325 F and then place a rack in the lowest position of the oven.
2) Remove the giblets and turkey neck and then rinse with water. Pat it dry with the help of paper towels.
3) Place the turkey on a rack in the roasting pan, keeping its breast side up.
4) Fill the body cavity of turkey with the stuffing.
5) Rub softened butter over the turkey and then spread some salt and pepper over it.
6) Place a sheet of aluminum foil over the turkey in the form of a tent.
7) Place the turkey in the preheated oven and then add 2 cups of turkey stock on the bottom of the roasting pan.
8) Baste it all over after an interval of half an hour. As the drippings evaporate, do add chicken stock to make them moist. Add a cup or two at a time.
9) Remove the aluminum foil after two and a half hours.
10) Roast the turkey for about 4 hours so that the meat is well roasted. Insert a thermometer in the thigh and make sure that the temperature is 80 C / 180 F.
11) Transfer the roasted meat to the serving plate and let it stand for about half an hour.
12) Serve the roasted turkey with a dipping sauce, bread or rice, and a veggie salad.
Roasted food is not only great for parties, but can also be served in corporate dinners and other such formal events. Most people love to have roasted chicken in the lunch, but this time around I decided to give it a variation and tried the recipe with turkey. Turkey stock makes it quite special while salt and pepper add the just perfect spice. I used potato dressing for stuffing the turkey but you can always alternate it according to taste. Butter not only makes it a perfectly healthy but also adds the characteristic texture to the roasted meat. It takes quite a time to get ready but the taste is so delicious that you will forget the time invested.