This turkey recipe might seem a little upside down, because it is. Roasted turkey often is dry and flavorless. So try this recipe. The breast is down so all the juices run down into it producing a moist flavorful turkey breast.
(Make-ahead tips included)
1 turkey 15 lbs.
Salt and pepper
Onion cut into quarters
Completely defrost turkey (3 days for 15 lb turkey), remove giblets, remove turkey from the fridge 2 hours before roasting, rinse and pat dry.
Rub with olive oil and liberally salt and pepper the turkey (if brined there is no need to salt) place breast side down in your roasting pan. Place onion in the turkey cavity.
Preheat the oven to 400 degrees.
Roast turkey at 400 degrees for 20 mins.
Reduce heat to 325 degrees and roast for 2 hours.
Reduce heat to 225 degrees and roast for 30 – 60 mins or until the beast reaches 165 degrees while being read by an instant read thermometer.
When it is done remove from oven and cover with foil and let rest for 20 mins.
If you will be freezing or refrigerating for later, use cool the meat until it is cool enough to handle. Carve and put in freezer bags. Refrigerate for up to 3 days or freeze for 3 months.
To reheat thaw overnight in the fridge if frozen. Place in disposable pan with a lid. Pour gravy over turkey and bake 30 mins or until meat is heated through.
by Jen Byers
Home-Cook for the Savannah Kitchen