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
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.
32-ounce package of your favorite stuffing mix
1 medium onion, minced
1 tablespoon olive oil
3 tablespoons butter (melted)
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!