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Category: Main courses

Roasted turkey, no stuffing

Roasted turkey, no stuffing
Los Angeles Times

A beautiful turkey is the glorious centerpiece of a Thanksgiving table. The skin of the turkey should be golden brown and the inside moist and tender. Yes, there are blackened turkeys and smoked turkeys and turkeys rubbed with herbs and ... Read more

  • 1 (12- to 14-pound) turkey, thawed
  • Salt, pepper
  • Butter, melted

Step 1Remove giblet bag from turkey. Check both cavities for extra parts. Rinse turkey inside and out with cold water and pat dry. Rub salt and pepper to taste into neck and body cavities.

Step 2Place turkey, breast side up, on rack in shallow roasting pan. Brush with melted butter. Roast uncovered at 325 degrees 20 to 22 minutes per pound (if turkey weighs more than 16 pounds, roast 18 to 20 minutes per pound), or until thermometer reaches 165 degrees in thigh.

Step 3Baste with melted butter every 30 to 45 minutes. If bird is browning too fast, tent loosely with foil or cover breast with butter-soaked cheesecloth.

Step 4When turkey is done, remove from oven and let rest at room temperature 20 minutes.

10 servings
553 calories; 706 mg sodium; 217 mg cholesterol; 31 grams fat; 10 grams carbohydrates; 55 grams protein; 0.20 gram fiber
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