This low maintenance turkey roasting technique calls for no basting and no other hands on work but results in the most juicy meat!
Turkey
Servings
4
servingsPrep time
30
minutesCooking time
40
minutesCalories
300
kcalIngredients
12 lb turkey
6 tbsp butter (softened)
3 cups chicken stock
2 tbsp dried minced onion
2 tbsp kosher salt (half as much if using fine salt)
1 tsp ground black pepper
Directions
- Observe the weight of your turkey and the suggested roasting time. Turkey around 12 lbs should take around 3 hours. If your turkey is bigger or smaller, follow the suggested cooking time on the package. Plan accordingly. Preheat the oven to 325 degrees Fahrenheit.
- Discard the giblets if desired. I prefer adding those to the pan and roasting them as well. Place the turkey on top of wire racks of a roasting pan and season the turkey with kosher salt and black pepper. Separate the skin from the breast and stuff 3 tbsp of softened butter under the skin on top of each breast.
- Pour chicken stock into the roasting pan (not on top of the turkey) and add dried minced onion. Cover with foil or lid.
- Bake in the preheated oven covered for about 2 hours and 15 minutes. Then uncover and allow to roast uncovered for the last 45 minutes or so. Test the meat with a thermometer ensuring it’s at least 185 degrees Fahrenheit in the thigh and above 165 degrees Fahrenheit in the breast. Test in a couple of spots to ensure accurate measurement. Once the turkey is done, feel free to broil it for just a couple of minutes watching closely.
- Remove from the oven, and let the turkey sit for about 20 minutes gently covered with aluminum foil. Carve. Serve the turkey with delicious pan juices and enjoy!
