If using stuffing, pack half into the neck end, pushing it towards the breast.

Roasting a turkey recipe. This is a great recipe for anyone intimidated by cooking a whole bird. Brined and roasted whole turkey. Combine the dry turkey rub ingredients (the garlic powder, onion powder, paprika, chili powder, salt, pepper, sweetener, cayenne, rosemary, thyme, and sage) in a small bowl and add the extra virgin olive oil.

Place the wrapped turkey on a baking sheet and set on the bottom shelf of the fridge. It's the centerpiece of the whole thanksgiving meal! Web tuck the wings of the turkey underneath the turkey and set the turkey on a roasting rack inside a roasting pan (or on top of a bed of chopped veggies —carrots, onion and celery work well—in a disposable roasting pan).

For a 4kg bird, pop it in the oven for 1 hour 40 minutes, basting several times with all the lovely juices in the tray and covering with foil when beautifully golden brown. Roast uncovered according to cooking schedule or until meat thermometer in center of breast roast reaches 170° f and in center of turkey roast reaches 175° f. Tie the legs together with kitchen twine and secure the neck closed with twine or a skewer.

Deep into the dark meat. And here's the great news: Remove any turkey parts from the neck and breast cavities and reserve for.

Fortunately, my mother has taught me well! I usually choose a turkey between 12 to 14 pounds in size. Put the onion and a large sprig of bay in the cavity between the legs.

We highly recommend it to anyone preparing a turkey, especially for thanksgiving! Web step 1 heat oven to 190c/fan 170c/gas 5. Then tuck the wings under the turkey.