Transfer the dripping and broth to a small saucepan and bring to a boil.

Roasting a turkey how to. In a small bowl, whisk together 1/4 cup of flour and 1/2 cup of milk together until smooth and then slowly whisk the slurry into the drippings. Be sure to allow for 24 hours of thawing for every 4 or 5 pounds (1.8 or 2.3 kg) of turkey. Baste the turkey every 30 minutes with the warm chicken broth, until the turkey is done.

Put the onion and a large sprig of bay in the cavity between the legs. Stuff and season the turkey: The turkey is done when it registers a minimum of 165° in the thickest part of the thigh.

Stuff the turkey just before putting it in the oven (do not stuff it earlier). Web get this recipe the simplest way to cook a turkey 1. Web if you insist on stuffing your bird, remove the stuffing as soon as the meat is done and cook the stuffing to 160°f (77°c) in a pot on the stove.

Spoon the dressing loosely into the body and neck cavities. Place the turkey or turkey breast on a rack in a shallow roasting pan. Web directions watch watch how to make this recipe.

If using stuffing, pack half into the neck end, pushing it towards the breast. Drain juices and pat dry with clean paper towels. Let your bird rest for a few minutes after you take it out of the oven.

Web step 1 position rack to the lower third of your oven and preheat oven to 450°. Cover the entire turkey with foil and place back in the roasting pan, then place in the preheated oven. Web how to roast a turkey should i stuff my turkey?