Hello everybody, it’s me, Dave, welcome to our recipe page. Today, we’re going to make a special dish, traditional roasted turkey. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Traditional Roasted Turkey is one of the most well liked of current trending foods on earth. It is simple, it is fast, it tastes delicious. It’s appreciated by millions every day. Traditional Roasted Turkey is something that I have loved my entire life. They are nice and they look fantastic.

Sprinkle salt and pepper on outside of turkey. Cover with loose tent of foil. Remove all of the foil, setting it aside and roast for another hour.

To begin with this recipe, we have to prepare a few components. You can cook traditional roasted turkey using 18 ingredients and 26 steps. Here is how you can achieve it.

The ingredients needed to make Traditional Roasted Turkey:

1. Prepare turkey, 12-14 lbs
2. Take kosher salt
3. Make ready baking powder
4. Get butter
5. Prepare lemon zested
6. Get sage, minced
7. Take thyme, minced
8. Get rosemary, minced
9. Prepare parsley, minced
10. Make ready garlic, minced
11. Make ready black pepper
12. Prepare allspice
13. Prepare onion, quartered
14. Take celery, chunked
15. Take carrots, chunked
16. Prepare Apple, quartered (optional)
17. Get cinnamon stick (optional)
18. Take low sodium chicken stock

Season the whole turkey with kosher salt and black pepper. Optional: Stuff turkey cavity with Traditional Stuffing recipe. Do not add water to pan. Roasting time will vary if turkey is covered or placed in an oven-cooking bag.

Instructions to make Traditional Roasted Turkey:

1. Mix the salt and baking powder
2. Remove and reserve all the insides
3. Begin on your largest cutting board or a rimmed baking sheet. Place the turkey and pat dry with paper towels.
4. Using kitchen shears, cut the wing tips off. I don't tuck the wings bc it traps skin where it's tucked which turns soggy. Save the tips with the insides.
5. Flip the turkey onto it's breast and beginning at the tail cut on one side of the spine, maneuvering around the leg joint.
6. Continue cutting through the rib cage until you cut the bird in half
7. Flip the bird around and cut down the other side to remove the back entirely. Save the back with the insides.
8. Turn your turkey over and open up it's neck skin to expose the breast and wishbone
9. Using a sharp knife cut on each side of the wish bone.
10. Pull the wishbone out using the knife to cut through any stuck pieces. This will make carving easier later on.
11. Using your weight, place both hands on the top of the breast and press down to break the bone and flatten the crown.
12. Flip the bird over and liberally season with the salt/baking powder mixture.
13. Flip the bird back over and separate the skin from the meat by sliding your hard under the skin and breaking the membrane. Don't worry, the skin is usually pretty resilliant.
14. Season the bird under skin with the salt mix and then liberally season the outside. You should use the entire mixture.
15. Wrap in plastic and refrigerate overnight or for up to 48 hours.
16. Prepare the compound butter by softening the butter in a small bowl in the microwave. Add the lemon zest, herbs, pepper, and allspice to the bowl.
17. Mix the butter and divide into 4 portions.
18. Remove the turkey from the fridge and place a portion of butter under the skin of each breast, and then under the skin of each thigh, separating the skin like before. Mush the butter evenly over the meat from the outside.
19. Preheat oven to 500F. If you have a convection oven, use it
20. On a rimmed sheet pan lined with foil, lay out the back, wings, and neck. Toss onion, celery, carrot (and Apple and cinnamon if desired).
21. If you want the crispiest turkey possible, place the turkey directly on the oven rack and place the tray of veggies below it to catch the drippings. If you need the oven racks for other things, place the turkey directly on the veggies and place in the oven.
22. Roast for 30 min at 500F and then reduce the oven to 325F and continue cooking until the breast registers 161F. It should take roughly 1.5 to 2 hours total but use a thermometer! When you reduce the oven temp check the veggies and if they are burning add some stock.
23. Remove the beautifully burnished turkey from the oven and tent with foil to keep warm.
24. Pour the accumulated juiced through a fat separator or colander. Separate the fat, top up with stock and use to make gravy.
25. Carve the turkey. An electric knife works best. They're cheap. Go buy one even for just once a year use.
26. Serve with all the thanksgiving fixings

Sprinkle the turkey cavity with the salt and pepper. Place the marjoram, sage, rosemary, apples, onions and garlic inside the cavity. Truss the turkey with kitchen twine. Coat the turkey evenly with the Herb Mayonnaise, using more if needed. Check the wrapper to see how much the turkey weighs and determine approximate cooking time (see chart below).

So that is going to wrap it up with this exceptional food traditional roasted turkey recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!