txcook13579| 11/21/2021
I’ve been roasting the Thanksgiving turkey every year since 1992. I have tried every trick in the book to get a moist, flavorful bird. I now use this recipe, combined with another FC recipe — Dry rubbed roast turkey— and it makes a perfect roasted turkey every time.
I use this recipe for the rub. Start on the Sunday before thanksgiving. Prepare the rub and apply it to the turkey as in this recipe. I double wrap the turkey in oven roasting bags. Turn it once a day. Wednesday morning, dry it out in the refrigerator as the recipe instructs.
I roast the turkey using the method in the dry-rubbed roast turkey recipe. With all the vegetables inside the cavity and in the bottom of the roasting pan. 1 hour at 400, reduce temp to 325, check every 20 minutes. If veggies dry out in bottom of pan, add 1/2 cup water. Pull turkey when it gets to 160. Not 170! I also make the gravy recipe from the Dry Rubbed Turkey recipe.
I’ve been doing this method for around 5-7 years now, and get a lovely, moist flavorful bird every year.
For RainerWolfcastle, just try this! No flipping, or upside down roasting. The herbs under the skin help to keep the breast meat moist. I do use a rack, but it’s very low. There is little to no space between the bird and the vegetables in the bottom of the pan.
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