Roast Turkey

Page 114

Cuisine: North American | Course Type: Main Courses

(1 review)

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This is a great Turkey recipe although I never follow it to the letter. I also never make the stuffing.
I use the 5 tablespoons each of onion powder, garlic powder and paprika( no, this is not a typo!), which I mix together in advance. If you are using a salted, kosher type turkey, omit the salt in the recipe. I rub this dry rub on the turkey and roast it, breast side down for the first hour*, then remove turkey from oven, turn it over and add 2 inches of cold water to the pan. Continue to roast the turkey, breast side up for the remainder of the cooking time. Baste occasionally- cook until done. It makes a well seasoned, delicious roast turkey.

* If you cook the turkey breast side down for much longer than one hour, the turkey might be too hot to flip over.

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