Always trying to impress your mother in law with an awesome Holiday dinner? Use these tips for making the best turkey and gravy ever.
Things You'll Need
- 13-14 lb. turkey
- can of turkey broth
- seasonings and spices
- roasting pan and rack
Unthaw your turkey before the big day either in the refrigerator or in a sink of cold water.
Wash and dry the turkey. Take the neck and bag out of the inside of the turkey and set aside or throw away. Preheat the oven to 425 degrees.
Pour the can of turkey broth in the bottom of the pan and add seasonings to your particular tastes. I used salt, pepper, seasoning salt and garlic salt. Cut the onion up into chunks and add to the broth. Do NOT stuff the turkey. Place the turkey on top of the roasting rack in the pan, breast side down.
Roast the turkey for 40 minutes. Begin basting after about 20 minutes with the juices in the pan.
At 40 minutes, reduce the heat to 325 degrees and turn the turkey breast side up. Continue roasting and basting every 20-30 minutes. Roast until you reach an inner temperature of 180 degrees, approximately 4 hours for a 13-14 lb. turkey.
When golden brown, cover the bird with aluminum foil for the reminder of the roasting time. When done, pull the turkey out of the oven and let it rest for 20-30 minutes before carving.
While it is resting, use the remaining pan juices to make the gravy. Enjoy the best turkey ever!
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