If you use my secret formula for making Roast Turkey it will look like this one! I allow at least 3 hours for a 10 pound turkey but the color of the turkey will tell you when its done. My formula is pretty simple. It starts with seasoning the turkey with kosher salt the night before you plan to roast it and then roasting uncovered, slow and low, at 325° until the skin becomes the perfect color.
Tip : A very important step is to baste the turkey every 20 minutes to half hour while it is roasting. It will keep the turkey moist and will give you a chance to peek at how things are going.
Ingredients
- 8-10 lb turkey defrosted
- 2-3 tbsp kosher salt
- 1/4 cup water
- 1 whole banana pepper or green pepper
- 1 whole tomato quartered
- 1 recipe Bread Stuffing for Turkey and Chicken
Instructions
- Season the turkey, inside and out on all surfaces with 2-3 tbsp kosher salt. You should use enough salt so that you can see the salt on the surface, be generous,
- Place the turkey in a roasting pan and cover with cling wrap and place the turkey in your fridge overnight.
- Pre heat oven to 325°F
- If stuffing, prepare your stuffing, allow it to cool to room temperature and stuff the cavity at the neck and under the breast of the turkey. Secure with a couple of wooden skewers
- Turn the turkey breast side up in the roasting pan.
- If you are not stuffing the turkey, just place breast side up.
- Add 1/4 cup water to the roasting pan or enough water to cover the bottom of the pan and to come up about a quarter of an inch along the side of the pan. Add 1 whole banana pepper or green pepper and 1 whole tomato, quartered to the roasting pan.
- Place the turkey on the middle rack of your oven and roast for about 3 hours. This timing is for a 10-11 pound turkey, but the golden brown color will tell you when its done. Baste the turkey every 20-30 minutes after the first half hour. The turkey will let out juices as it roasts, but if the pan looks dry at the beginning, add a little water to the bottom of the pan.
