Рецепт Moist Roasted Turkey ..... Turkey Perfection!
by Nicole Sherman

Moist Roasted Turkey ..... Turkey Perfection!

After Christmas I found a great deal on turkey’s … .10 cents

per pound. I got a 20 pound turkey for $2. I knew I couldn’t pass up that deal.

I decided to look for a new turkey roasting recipe when I came upon this one.

I must admit this was the best turkey we had ever had. I think

the key is to start cooking the turkey with broth already in the roaster. It really

helped to steam the turkey. Not only was it full of flavor but it was almost incredibly

moist. I don’t think I have ever eaten a turkey so moist.

I will be honest you when I say I am not a big turkey fan,

but this turkey was exceptional! I have never had one better!

Directions:

Preheat oven to 325 degrees F (165 degrees C). Place rack in

the lowest position of the oven.

Remove the turkey neck and giblets, rinse the turkey, and

pat dry with paper towels. Place the turkey, breast side up, on a rack in the

roasting pan. Rub the skin with the softened butter, and season with salt and

pepper. Position an aluminum foil tent over the turkey.

Place turkey in the oven, and pour 2 cups turkey or chicken

stock into the bottom of the roasting pan. Baste all over every 30 minutes with

the juices on the bottom of the pan. Whenever the drippings evaporate, add

stock to moisten them, about 1 to 2 cups at a time. Remove aluminum foil after

2 1/2 hours. Roast until a meat thermometer inserted in the meaty part of the

thigh reads 180 degrees F (80 degrees C), about 4 hours.

Transfer the turkey to a large serving platter, and let it

stand for at least 20 to 30 minutes before carving.

Original Recipe Source

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