With instructions like set it and forget it, this is a perfect holiday turkey recipe. It is slow havebaked to tender perfection. Mayonnaise rubbed all over the skin makes it crisp and holds in the juices. A simple seasoning lets the natural flavor of the turkey shine. If you have never stuffed your turkey before, this is a great recipe to try. The stuffing soaks up the wonderful flavors from the turkey drippings. We used a simple cornbread dressing to stuff this. Keep in mind when stuffing the cavity, the dressing will expand a bit when cooking. You'll hear oohs and ahhs when guests take their first bite. The turkey comes out perfect every time. My family loves how I do a bird so much that we have turkey more than once a year. Juicy, tender, mouth havewatering meat, white and dark meat alike. Very easy to prepare because like that old infomercial says, you set it and forget it.
Ingredients :
- 1 - turkey defrosted
- - stuffing of your choice
- - mayonnaise
- - salt
- - pepper
Intructions :
- Remove neck, gizzards, and liver. Place them in a pan with water and cook them on the stovetop. (Even if you don't use them, it is like turkey potpourri.)
- Rinse the bird inside and out. Pat dry with paper towel
- Stuff the bird in both the head and rear
- Tie the legs together
- With a spatula, spread a very thin coating of the mayonnaise all over the bird. Don't glop it on. Get the heavy glops out of the leg crevices and such
- Salt and pepper the turkey
- Place the turkey in a roasting pan. The bird should fit comfortably in the pan it shouldn't be crowded. Using a piece of aluminum foil, make a tent over the turkey with the front and back of the tent open for airflow
- Place in the oven and bake at 275 degrees. The size of the turkey determines the length of time (25 minutes per pound at 275 degrees)
- Remove the foil for the last 1/2 hour of cooking time. Until it is time to remove the foil the bird should not be disturbed. Don't baste it and keep the oven door closed. If you're tempted to peek, look through the glass
- When the bird is cooked remove it from the oven and let it stand for a 1/2 an hour, at least, before carving. The pan drippings make a wonderful gravy and the liquid from boiling the bird parts works well in place of water. Place on the table and watch your friends and family enjoy.
Rated 5/5 based on 77 Reviews
Keyword : turkey-American-Turkey-Bake