When I cook or roast turkey, I prefer to roast small birds, no more than 14 pounds gross weight, because they cook more evenly than larger birds. Smaller birds cook faster and are generally more tender, but sometimes a larger bird is needed for a large festive gathering. Either way, grilling is always a great pleasure to make and eat. This recipe will lock in huge amounts of extra juices due to the drizzling method the recipe uses. If your item is purchased frozen, be sure to thaw your bird in the refrigerator until ready to cook.
Southern roast turkey
1 (10 to 12 pounds) turkey
Salt and pepper to taste
1/2 cup butter or margarine, melted
1/2 cup salad oil
- Preheat oven to 375F. Sprinkle generously with salt, pepper, and paprika inside and out.
- Mix the butter and salad oil. Place the bird in a roasting pan, breast side up. Pour 4 cups of water into the roasting pan. Seal the pan with heavy aluminum foil.
- Bake for approximately 3 hours, or as directed on the instruction package. Baking times seem to vary, so after about 1 1/2 hours open the broiler and drizzle the broth over the bird into the skillet to make sure it has the right amount of tenderness. Reseal the bird and the foil. Return to the oven.
- When your bird is tender, remove and drain, reserving the remaining stock to use with the expected dressing. Add water to the broth if you need more liquid for your dressing. Drain off excess fat and save for expected sauce.
I hope you enjoy this simple Holiday recipe. Be sure to visit my website for other wonderful recipes and food creation tips. Happy Thanksgiving Day!