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Classic Roast Turkey
- Makes
12–15
Servings - Difficulty
Medium
Published 2011
This recipe uses a compound butter flavored with fresh herbs and orange zest. Spreading the butter both under and over the bird’s skin helps keep the meat moist and flavorful and the skin crisp.
Ingredients
- Fresh whole turkey,
1 12 pounds - Salt and freshly ground pepper
Method
About 2 hours before roasting, remove the turkey from the refrigerator. Remove the giblets and neck from the turkey cavity. Reserve the liver for another use or discard. If you like, refrigerate the neck, gizzard, and heart to make stock or Giblet Gravy or discard. Pull out the pale yellow pads of fat in the body cavity on both sides of the tail and discard.</
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