Turkey can be an intimidating main dish, but this recipe simplifies the process without sacrificing any flavor.
Allocate at least 1 pound of turkey for every guest, which yields approximately 7 ounces of cooked meat.
If you want everyone to have leftovers, our Test Kitchen recommends 1-1/2 pounds of turkey per person.
Credit: Blaine Moats
Ingredients
Roast Turkey
1(14- to 16-lb.
If there’s no band of skin, securely tie the drumsticks to the tail.
Twist the wing tips under the back, then rub the turkey all over with the softened butter.
Roast the Turkey
Place the turkey breast side down in a roasting pan andloosely cover with foil.
Set the pan on a center rack to roast for 2-1/4 hours.
Test Kitchen Tip: If desired, insert an oven-going thermometer into the center of an inside thigh muscle.
It should not touch bone.
Flip the Turkey
Remove the foil and turn the turkey breast side up using turkey lifters.
Cut the band of skin or string between the drumsticks so the thighs cook evenly.
Continue roasting for 1-3/4 to 2-1/4 hours or until thethermometer registers 175F.
Juices should run clear, and drumsticks should move easily in their sockets.
Brush the turkey occasionally with the glaze of your choosing during the last 45 minutes of roasting.
Rest and Carve
Remove the turkey from the oven and cover it with foil.
Let the glazed roast turkey stand for 15 to 20 minutes before carving.
Makes about 14 servings.
Cook and stir until bubbly.
Boil gently, uncovered, for 3 minutes, stirring occasionally.
Cool the Sauce
Remove the saucepan from the heat.
Stir in the sesame seeds and, if desired, toasted sesame oil.
Cool to thicken slightly.
Cook and stir until bubbly.
Boil gently, uncovered, for 3 minutes, stirring occasionally.
Stir in the Thyme
Remove the saucepan from the heat and stir in the thyme.
2,000 calories a day is used for general nutrition advice.
