Turkeys are often roasted for special occasions where many guests will be served at a formal dinner. Presenting a nice-looking bird that is cooked perfectly is the goal for any host. Brushing vegetable oil on the skin helps keep the skin from drying out and evenly browns the turkey. As a moisturizer, the oil won't create a crust. You need an ingredient combined with the oil that has sugars in it to caramelize and create a crispy skin.
Step 1
Defrost the turkey completely to ensure it cooks through evenly and completely. A small turkey under 12 lbs. might take one to two days to thaw in the refrigerator while a larger turkey might take two to three days.
Step 2
Preheat the oven to 375 degrees Fahrenheit. This is a high-roasting temperature that helps create a crispy skin.
Step 3
Prepare the turkey for roasting by washing it under cold water, removing everything from the cavity and patting dry with a paper towel.
Step 4
Rub vegetable oil on the turkey skin and inside of the cavity. Be generous with the oil but don't put so much on that it is dripping off the bird.
Step 5
Sprinkle salt and pepper on the bird and stuff it if you choose to. Stuffing a turkey is optional and increases cooking time by approximately 10 minutes per pound.
Step 6
Place the bird in a roasting pan with the legs on the bottom. Set the roasting pan in the oven on the lowest rack.
Step 7
Mix a baste with 1 cup of oil, 1 cup of honey, 2 tsp. of salt and 2 tsp. of pepper. Stir into a smooth consistency.
Step 8
Baste the turkey skin every half hour with a basting bulb. Cook the turkey 15 minutes per pound of unstuffed turkey.
Step 9
Insert a meat thermometer into the turkey thigh's center. The internal temperature should be at least 165 degrees Fahrenheit for safe cooking, according to the USDA.
Tips and Warnings
- Covering the turkey loosely with tin foil keeps skin juicy. If your skin appears to be burning, cover the skin until the last 30 to 45 minutes when it will brown and crisp.
References
- "The New York Times"; Crisp and Unctuous Pork Belly; Adam Perry Lang adaptation; May 19, 2009
- Butterball: Fresh or Frozen Whole Turkey
- "Craig Clairborne's Kitchen Primer"; Craig Clairborne; 1969
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