OK, in full disclosure, I have never made a turkey.  Oh wait, I did buy one once for the rotisserie but it turned out to be too big.  Otherwise, I have never made a turkey…and that one doesn’t really count anyway.

Anyway, I asked Mom WhereInDC for her turkey recipe because she always said it was incredibly easy.  And I have to admit, she never freaked when she was making a turkey…

So here’s her recipe for a delicious10 lb turkey.  If you are making a bigger turkey, add more wine, olive oil, and herbs.  BTW, she never stuffs a turkey — says too greasy. 

  1. ADVANCE WORK– Thaw turkey and soak in a mixture of 1 cup white wine, 1/2 cup olive oil, herbs (I use Herb de Provence) and 1 tbsp coarse sea salt overnight. Breast side down.  BTW, to make it easier on yourself, buy one of those aluminum disposable roasting pans.  It is so much easier…
  2. DAY OF — Preheat oven to 425 – cook turkey uncovered at this temp for 1 hour to brown the outside.
  3. Reduce temp to 375 and cook turkey per lb according to package directions. It’s usually 20 minutes per pound.  Cover loosely with aluminum foil.
  4. Baste periodically (about every 20-30 minutes). I do not use the juices in the pan (again too greasy), but keep a cup of the original wine mixture to the side.   And she keeps a large glass of the wine for herself…
  5. Baste/sip/baste/sip.
  6. Then check with a meat thermometer to make sure it’s cooked (temperature should be 165-170).  Or if you’re more adventurous, slice off a little piece and check it.  

That’s it.  Seriously.  6 steps.  SIX STEPS!  I promise you that this is a delicious recipe that guarantees crispy skin and perfect meat.

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