Roasting a whole turkey is actually a very easy proceed and also how much time do you want to put on it. You can flavor the turkey with many seasonings or simply just plain. If you just want it as it is then simply just follow the manufacturer’s instructions. I roast turkey twice a year for almost 30 years, Thanksgiving and Christmas. For the last two years, I switched to Honey Baked Ham as it is much easier to enjoy. We are tire of it because on our daily meal, we often have chicken for lunch and dinner for every other day for 9-10 months in a year. So when it comes to Thanksgiving and Christmas you already lost your appetite of turkey meat. Well, I do roast a small chicken to replace the big bird, turkey as a precaution if one or two of my guests might prefer white meat than ham.
I did this turkey especially for this post and the turkey turned out beautifully.
1 12-15 pounds turkey
6 pieces of maple bacon
Canola/vegetable/corn oil for greasing
Salt and pepper to taste
Cajun Rub/BBQ/Orange Juice/any of your choices
Preheat the oven according to the manufacturer’s instructions.
Make sure to drain the juices of the turkey and pat dry with kitchen paper towels. Place the turkey breast side up on a flat rack in a roasting pan with 2-3 inches deep.
Then turn the wings back will help to stabilize the turkey in the roasting pan and during carving. Brush or rub with your hand or spray turkey’s skin lightly with canola/vegetable/corn oil for good appearance. You may lay the breast section with a layer of bacons. Insert a oven-safe meat thermometer deep into the lower part of the thigh. When the thigh has reach the required temperature and if the turkey is stuffed and then switch the thermometer to the center of the stuffing.
Transfer the turkey with/without the stuffing to the preheat oven.
When the turkey is about ¾ done, loosely cover the turkey with aluminum foil to prevent the surface to get burn and overcook. When the turkey is done and the temperature on the thigh should read at 180°F and in the breast or with stuffing should read 165°F.
Remove from the oven and let the turkey to stand for 15-20 minutes before transferring to the platter to be carved.