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Roast Turkey

Serves: Makes 6 to 8 servings, as part of a meal with vegetables and potatoes

Ingredients:

  • 1 (12- to 14-pound) whole turkey
  • 2 to 2½ tablespoons kosher salt
  • 2 teaspoons ground black pepper
  • 1 small onion, quartered
  • 4 to 6 garlic cloves, peeled
  • ½ lemon, halved
  • 6 to 8 sprigs thyme (optional)
  • 2 to 3 sprigs rosemary (optional)
  • 6 sage leaves (optional)
  • 4 ounces (1 stick) butter, melted


Procedures:

  • Prep time: 15min
  • Cook time: 1.5hrs


Remove turkey from the refrigerator and allow it to come up to room temperature for one hour before roasting. Remove giblets, rinse turkey and use paper towels to thoroughly pat dry the inside and outside of the turkey.

Fold turkey wings and tie the legs. Combine kosher salt and pepper in a small bowl. Liberally season the inside of the turkey with some of the salt and pepper mixture. Brush the outside of the turkey with melted butter, then season the outside of the turkey with the remaining salt and pepper mixture. Stuff the cavity with the onion, garlic, lemon and desired herbs.

Place turkey breast-side-up on a foil-lined roasting pan fitted with a roasting rack. Position wire rack on rack position 8. ROAST at 375°F, CONVECTION, for 1 hour, 15 minutes to 1 hour 30 minutes or until a thermometer inserted in the thickest part of the breast reads 160°F, and the thickest part of the thigh reads 165°F. (Notes: During resting, the temperature of the turkey breast will continue to rise above 165°F.)

Remove turkey from oven, very loosely tent with foil and allow to rest for 20 to 30 minutes before carving.

by Breville

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