how do i roast my turkey for chrismas?

Answer 1

Hey you can have Christmas a month late....in a few days it will be January 25th.....and you can have turkey any day!
How to roast a turkey.
Thaw it in the refrigerator
Remove it and wash it very well inside and out...Use salt and pepper inside the turkey also before you place the veggies in there. use : 1 peeled carrot, 1 peeled onion, 2 stalks of celery and 1 apple halved in the cavity.
Rub a mixture of dry red wine and olive oil all over the turkey.
Take salt and pepper and rub over also.
have a deep baking pan that will hold a couple inches of liquid for roasting the turkey. Place the bird on either some celery stalks lined up like a raft...or if you have a wire rack us that to lift the turkey off the bottom of the pan...the heat needs to go all around it. Pour water into the bottom of the pan to start the roasting process.Set the oven to 400 degrees. You will need some aluminum foil. After the hour is up of roasting you decrease the heat to 325 degrees and cover the bird lightly with the foil like a tent. In a small pot melt some margarine and have some chicken broth handy to combine with the butter you can add some of the red wine or white as long as it's dry wine....this will be your basting liquid. Every 20 minutes open the oven and baste the bird to keep the skin moist...Roast the turkey according to the instructions usually it's 20 or 25 minutes per pound. When it's done you should stick it with a fork in the breast or thickest part and if it releases easily it's done. The juices should be clear and not pink.. Remove from the oven and let it set for about 25 minutes so the juices settle in the meat before you carve it.
Gravy for turkey:
Drain all the juices from the roasting pan into a large measuring cup or small mixing bowl set in the freezer so the fat comes to the top. Remove the fat..with what is left you make the gravy that goes with the turkey. Mix in a bowl 2 cups water and about 4 tablespoons cornstarch. Mix until dissolved then pour into drippings from turkey and heat on the stove along with any brown bits from turkey baking pan....cook and stir constantly until it's thick . sometimes you have to mix up more thickener to get it the right consistency. I usually add some dry sherry to the gravy it adds a nice nutty touch and cuts the richness of the gravy. Use just about 1/4 cup and no more or it will be too strong.
Make sure you refrigerate the turkey leftovers wrap in aluminum foil. Great for sandwiches if there are leftovers or turkey salads.
Best of luck,
Mama Jazzy Geri

Answer 2

I always stuff my turkey (Pepperidge Farm seasoned stuffing with fresh uncooked sliced mushrooms and browned, crumbled sausage). Then I sprinkle salt, pepper, and flour outside. I place the turkey BREAST down, so the juices go into the white meat, (which can otherwise get dry) in either a roasting pan with a rack OR even better, in a countertop roaster set at 325. These roasters have a lid, cost about $50, and free your oven for everything else you're trying to cook. The lid makes the meat so moist, most times I don't have to carve the turkey, it falls off IN MY HANDS! You know your turkey is done (20 min/pound) when juices flow clear when you poke it with a fork.

Answer 3

If Frozen let thaw in frig overnight, and start working on ti the minute it's unthawed. Wash it take out all packages of innerds, and put aside for dressing and gravy. Brush with butter or vegtable oil sprinkle with poultry seasoning seasoned salt black pepper and sage. If going to stuff do ti now loosely and place bird in roasting pan. Most people say uncovered or with lightly place sheet of foil on top, but I cover mine form the start and it comes out golden broen and juicy, also I baste it wiyh butter about three more times before it's finished. To make sure it's done stick a meat theromointer in thigh.

Answer 4

Follow the directions on the package the turkey comes in!

Answer 5

Can I come to dinner? Hmm, roast turkey...my mouth is watering already.

Answer 6

Honey, I can't cook toast. Hire or ask a friend who knows how to do it for you...then take the credit when everyone tells you how great it is. A little deceitful, but everyone does it now and then.
Good luck,
Sunhunttwo

Answer 7

you better cook it on a low temperature, Christmas isn't for 11.5 months

Answer 8

Be sure and leave that paper full of the giblets in.