Turkey herbs 1 bay leaf 8 tbs.

Roast turkey recipe williams sonoma. 1 fresh or thawed frozen turkey, about 16 lb. Before starting to carve your thanksgiving turkey, it is important to cover it with an aluminum foil for about 20 minutes. Start roasting the bird breast side down for the first 45 minutes, then flip it breast side up and reduce the temperature to 325ºf to finish cooking.

Every kind of potato is great in our book, but something about salty, creamy mashed potatoes with turkey. Salt and freshly ground pepper, to taste 4 tbs. No thanksgiving table is complete without mashed potatoes.

Pat turkey dry with paper towels and season the cavity generously with salt and pepper. Preheat your oven to 325ºf. Truss the legs with kitchen twine, if desired.

Stick it in the oven. Once it’s warm, carve the turkey into slices; Web here’s the trick:

Place the turkey in the oven for two hours—and don’t peek. Herbes de provence salt and freshly ground pepper, to taste 4 to 6 tbs. Add the salt and sugar and pulse until blended, about 30.

2 3/4 to 3 1/4 hours. Web to get an even roast on your thanksgiving turkey, cover it with an aluminum foil and truss the legs and wings. Tie legs together with kitchen twine.