Amateur Kitchen is showing you step-by-step how to make the perfect roasted turkey for Thanksgiving Day, along with sharing tips and strategies for the big day!
Video link: www.amateurkitchen.tv/Roasted_Turkey.html
Link to our tips for making the perfect turkey: www.amateurkitchen.tv/Thanksgiving_Main.html
Prep: 15 minutes
Cook: 3 hours
10-pound turkey, thawed
1 onion, quartered
2 carrots, cut into thirds
2 celery stalks, cut into thirds
3 tablespoons fresh sage (about 4 stems)
3 tablespoons fresh thyme (stems can stay on)
3 tablespoons fresh rosemary (about 4 stems)
6 tablespoons butter, softened
2 tablespoons salt
2 tablespoons pepper
Preheat oven to 325 degrees F.
Thaw the turkey, take the neck and giblets out and pat the turkey dry. (Reserve the neck if making turkey stock.)
Stuff the turkey with onion, carrots, celery stalks, sage, thyme and rosemary; if working with a larger turkey, just add in more vegetables.
Rub butter all over the turkey, on top of the skin and under the skin - where you can reach. Season with salt and pepper and place turkey in a roasting bag.
Seal the bag, then slit a few holes on top to allow for steam to release. Place a digital thermometer into the thigh and place the turkey in the oven; roast for 2 hours for a 10 pound turkey. (For each additional pound over 10, roast for another 15 minutes/pound.)
After 2 hours, turn the heat up to 425 degrees F and roast for an additional hour or until the turkey reaches an internal temperature of 165 degrees.
Take the turkey out of the oven and allow the meat to rest before carving, about 20 minutes.
Reserve the drippings for our homemade turkey gravy recipe.
For all turkey tips click here.
• Jen and Maria Loiseau star in their own how-to cooking videos on their website, www.amateurkitchen.tv. With more than 200 recipes and more than 90 how-to cooking videos,they have created a one-stop site for all meal and entertaining needs. Twice a month, they'll share some of their recipes with Kane County Magazine.