A Simple Roast Turkey
Serves: 5
Madilyn Boehm
1 January 1970
Based on User reviews:
42
Spice
50
Sweetness
60
Sourness
39
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
3 tbsps
Kosher Salt (optional)1.5 tbsps
Ground Black Pepper (freshly)1 medium
Onion (quartered)3 tbsps
Soy Sauce (reduced-sodium)1 tbsp
Mirin3 sprigs
RosemaryDirections:
1
Preheat oven to 450°F
2
Set a rack inside a large roasting pan
3
Pour 4 cups water into pan
4
Pat turkey dry with paper towels
5
Tuck tips of wings under bird
6
If turkey is not brined, rub bird inside and out with salt
7
Season inside and out with pepper and place on rack in pan
8
Place onion and celery in cavity
9
Rub 3 tablespoons butter over turkey
10
Roast turkey, uncovered, for 30 minutes
11
Meanwhile, stir remaining 3 tablespoons butter, soy sauce, and mirin (or substitute store-bought teriyaki sauce for soy sauce and mirin) in a small saucepan over medium heat until melted and smooth
12
Add rosemary
13
Cover; keep glaze warm over lowest heat
14
Reduce oven to 325°F
15
Baste turkey with pan juices; add more water if needed to maintain at least 1/4" liquid in pan
16
Roast for 30 minutes; baste with pan juices
17
Brush lightly with glaze
18
Continue roasting turkey, basting with pan juices and brushing with glaze every 30 minutes, and tenting with foil if turning too dark, until an instant-read thermometer inserted into thickest part of the thigh without touching bone registers 165°F (juices should run clear when thermometer is removed), about 2 3/4 hours total
19
Transfer turkey to a platter
20
Tent with foil; let rest for 1 hour before carving
21
Preheat oven to 450°F
22
Set a rack inside a large roasting pan
23
Pour 4 cups water into pan
24
Pat turkey dry with paper towels
25
Tuck tips of wings under bird
26
If turkey is not brined, rub bird inside and out with salt
27
Season inside and out with pepper and place on rack in pan
28
Place onion and celery in cavity
29
Rub 3 tablespoons butter over turkey
30
Roast turkey, uncovered, for 30 minutes
31
Meanwhile, stir remaining 3 tablespoons butter, soy sauce, and mirin (or substitute store-bought teriyaki sauce for soy sauce and mirin) in a small saucepan over medium heat until melted and smooth
32
Add rosemary
33
Cover; keep glaze warm over lowest heat
34
Reduce oven to 325°F
35
Baste turkey with pan juices; add more water if needed to maintain at least 1/4" liquid in pan
36
Roast for 30 minutes; baste with pan juices
37
Brush lightly with glaze
38
Continue roasting turkey, basting with pan juices and brushing with glaze every 30 minutes, and tenting with foil if turning too dark, until an instant-read thermometer inserted into thickest part of the thigh without touching bone registers 165°F (juices should run clear when thermometer is removed), about 2 3/4 hours total
39
Transfer turkey to a platter
40
Tent with foil; let rest for 1 hour before carving