New York Times Roast Turkey Recipe

In the bottom of a large roasting pan add the cider and enough wine to fill the pan to a 14-inch depth.

New york times roast turkey recipe. Add half the onions the remaining 6 garlic cloves and the bay leaves. Preheat oven to 450F. Place a roasting rack on top of the vegetables.

Make the turkey. Tear the bay leaves to release their natural oils. Heat oven to 450 degrees.

Tear the bay leaves to release their natural oils. Place in oven for about 15 minutes. Olive oil or melted butter as needed.

Cut deep slits into turkey thighs and rub sage and garlic mixture into cuts and onto surface. Measure 1 tablespoon of salt into a bowl for every 5 pounds the turkey weighs for a 15-pound turkey youd have 3 tablespoons. Turn turkey over and press on it to flatten.

Make the turkey. Roast a stuffed turkey for 15 minutes per pound at 350 degrees F. Place the turkey breast in the oven then with the oven door still open carefully pour 1 cup water into the sheet pan.

Apples roast alongside turkey in Ms. Add half the onions the remaining 6 garlic cloves and the bay leaves. Rinse the neck and add it to the pan.