Classic Roast Turkey
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Sometimes the most simple recipes pack the biggest punch! Our Classic Roast Turkey qualifies to be in that league, since it results in a flavorful, juicy bird without a lot of work. Every day, but especially on the holiday, we wanna keep things easy.
What You'll Need
- 1 (12- to 14-pound) turkey, thawed if frozen
- 1/4 cup vegetable oil
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon black pepper
What to Do
Preheat oven to 350 degrees F. Line a large roasting pan with aluminum foil. Remove neck and giblets from turkey and reserve them for another use. Rinse turkey inside and out with cold water then pat it dry and place in pan.
To make seasoning mixture, in a small bowl, combine oil, salt, garlic powder, onion powder, paprika, and pepper. Rub seasoning over outside of turkey.
Add enough water to roasting pan to fill it 1/4-inch deep. Cover turkey loosely with aluminum foil.
Roast turkey 3-1/2 hours, basting occasionally with pan juices. Remove foil and roast about 30 more minutes, basting occasionally. Turkey is done when the internal temperature of the thickest part of the thigh registers 180 degrees F. on a meat thermometer.
- Let turkey stand 15 minutes before carving. Save drippings and use them to make gravy.
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