How Should I Cook My Turkey?

I assume this is not a whole turkey? Is it a breast only?

Make an herb butter to rub on the turkey before cooking. I use:

1 stick butter, softened

1 Tablespoon each chopped fresh rosemary and thyme

2 garlic cloves, minced

zest of 1/2 lemon

1/4 teaspoon salt

1/4 teaspoon pepper

Rub the butter mixture all over the turkey, including between the skin and the breast meat. Place turkey breast side up, on a rack in a roasting pan. Preheat the oven to 425 degrees F.

Put 1-2 cups chicken stock/water in the bottom of the roasting pan. Roast the turkey in the preheated oven until the skin gets really nice and brown, about 20-30 minutes. Lower the oven heat to 350 degrees F for the remainder of the cooking time. Baste the turkey every 30 minutes or so and add more stock to the roasting pan, if needed. Cook about 17 minutes per pound. Once it gets to the proper color, tent the turkey with aluminum foil to prevent it from getting too dark.

Remove the turkey from the oven when an instant-read thermometer inserted in the thickest part of the turkey registers 160 degrees F. Make sure that the thermometer is not touching a bone when doing the reading. When the turkey has reached the proper temperature, remove it from the roasting pan to a cutting board and let it rest for at least 15-30 minutes. Cover loosely with aluminum foil.

EDIT:

If it is a turkey roast, you should not use my cook times above.

1.Preheat oven to 325 degrees.

2.Remove outer plastic netting and packaging. Leave inner string netting on the roast. Drain juices and pat dry with clean paper towels. For easier net removal before serving, lift string netting and shift position on roast. Refrigerate gravy packet.

3.Place prepared roast, skin side up, on a flat roasting rack in 2-inch deep roasting pan. Do not add water to pan.

4.Roast uncovered according to time guidelines (1 3/4 to 2 hours) until meat thermometer in center of the breast roast (all white meat) reaches 170 degrees and the center of the turkey roast (white/dark meat) reaches 175 degrees.

5.Roasting time will vary from guidelines above if roast is covered or placed in an oven-cooking bag. For easier net removal after roasting, wrap roast in foil and let stand 10 minutes. Remove netting and slice roast.

Thawed cook time(hrs.)

1¾ to 2

Use any condiments you have that you enjoy. If you know you like the flavors already, I'm sure it'll taste good. Not sure what Asian seasonings you have. Per the Butterball website...it looks like your roast already has a fair amount of sodium in it so watch the amount of salt you add. If it comes with a gravy packet and you plan on using that, you may not even need to bother with seasoning at all.

Mix the garlic salt with the butter and stuff it up under the skin between the skin and meat.

Put it in the pan and tent it with the foil.

Bake it at 325 for 4 hours. It should be done. Poke a fork or knife into the meaty part and if the juice runs out clear, it is done. If it is pinkish, it is not done and will require more baking.

Then uncover it and if it is not brown enough you could turn up the heat till it is browned.'

relax...this isn't as undesirable as u imagine. First suggestion, keep on with kit instructions for cooking time/temperature. 2d, rinse your chicken nicely with chilly water interior & out, then pat dry with paper towel. make effective you've a roasting pan that matches your chicken (i take advantage of disposable, way a lot less clean up). also, use a roasting bag (Reynolds). you do not could rigidity about basting the turkey that way. Season & if u like stuff with favourite stuffing recipe. Butter or oil the proper of your chicken for a superb golden brown epidermis earlier putting it into the roasting bag. Use a meat thermometer to make effective your chicken is cooked thoroughly. sturdy success & chuffed Thanksgiving!

I set fire to my apartment, and slow roast the bird over the coals from the burning furniture.