New York Times Recipes Roast Turkey

It should be 12 to 15 minutes per pound not 20 minutes per pound.

New york times recipes roast turkey. Heres how this technique is done to perfection. Sprinkle the turkey with salt and ground pepper and drizzle everything. Place a 75-litre extra-large resealable bag in a large bowl stock pot or sink.

Position a rack at the bottom of the oven and heat oven not convection to 450 degrees. Put turkey on a stable cutting board breast side down and cut out backbone. Double-bag the turkey as needed to prevent leakage then squish the inner bag to distribute buttermilk all around the bird.

8 to 12 servings. Videos you watch may be added to the TVs watch history and influence TV. Rub roast with olive oil and season all sides with salt and pepper.

Tuck garlic and tarragon under the bird and in the nooks of the wings and legs. Transfer turkey to oven and roast rotating occasionally until an instant read thermometer inserted into the deepest part of the breast registers 150F and the thighs register at least 165F about 80 minutes. Turn turkey over and press on it to flatten.

Transfer turkey to a cutting board to rest for 30 minutes before carving. While turkey roasts make the gravy. Pour the reserved marinade over the roast and bake uncovered for 40 to 45 minutes basting once after 20 minutes.

Remove thighs from refrigerator about 30 minutes before. Place the oven rack in the lowest position and heat the oven to 375F. Reduce oven temperature to 350 degrees and continue roasting until an instant-read thermometer inserted in the thickest part of a thigh reaches a temperature of 165 degrees about 1 12 to 2 hours more.