Roasted Turkey

Roasted Turkey

Printer Friendly Recipe

Recipe by Stephen Pavy

Serve with
Joseph Phelps Vineyards Napa Valley Cabernet Sauvignon
Joseph Phelps Vineyards Insignia
Joseph Phelps Vineyards Napa Valley Syrah

 One

Turkey, 14-16 pounds,

prepared for roasting (giblets, etc removed),

preferably brined and preferably organic free-range

 One Stuffing recipe
¼ lb. Butter


Preheat oven to 450°F. Melt butter. Rinse turkey and pat dry. Salt and pepper inside and out. Place stuffing inside abdominal and neck cavities; do not pack tightly. Close cavities with skewers or cooking twine. Place turkey on rack in roasting pan, breast side up. Insert meat thermometer into thigh meat being careful not to touch the bone with the tip. Brush melted butter over turkey. Place aluminum foil over breast of turkey; it should be removed after first 3 hours of roasting and replaced only if breast skin looks like it is getting too dark. Place turkey in oven.

Immediately reduce heat to 325°F.

Baste (with bulb baster or brush) every 30 minutes with melted butter (or pan drippings when butter has been used up). Cook until thermometer reaches 180°F (plan on about 20 minutes per pound).

Remove from oven and allow turkey to rest for 15-30 minutes before carving; this allows plenty of time to make pan gravy, if you wish.