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
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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.
