Roast Turkey

Roast Turkey Recipe by  Steve Woodman

Domesticated by the Aztecs and brought home by Spanish Conquistadors, the English mistook the great American birds for guineafowl, calling them “turkey fowl” (then “turkeys”) as they’d arrived on Turkish merchant ships. Although there were several turkey coops aboard the Mayflower, the Pilgrims of Plymouth gave thanks for the abundance of (larger) wild turkeys in the surrounding forest. Low in fat, high in protein, and especially delicious when brined and roasted like this, a 20-pound turkey will easily feed 14 people.

Roast Turkey Ingredients

16-to-20 pound turkey

Kosher salt

Water

4 to 5 tablespoons extra-virgin olive oil or melted butter

How to Roast Turkey

Cover turkey in a brine of kosher salt and water (1 cup salt to every 2 gallons of water). Soak overnight in refrigerator or cooler of ice. Remove turkey from water and pat dry with paper towels. Loosely pack stuffing in the turkey’s cavities. Rub the skin with olive oil or melted butter. Cover with foil, cook at 325˚F for 20 minutes per pound if stuffed. 15 minutes per pound if not.

Stuffing Ingredients

32-ounce package of your favorite stuffing mix

1 medium onion, minced

1 tablespoon olive oil

3 tablespoons butter (melted)

Bell’s Seasoning

Sauté the onion in olive oil and butter until it is clear. Combine with the stuffing mix, and season to taste with Bell’s Seasoning, or use Nancy Gallant’s Cornbread Stuffing recipe located in our new cookbook!