Classic Roasted Turkey
This roasted turkey recipe is simple, delicious and fool-proof thanks to Turkey Mode available on Café ranges and wall ovens. It will exceed expectations as the centerpiece of your Thanksgiving feast.
Palmiers
Cook time: 2-3 hours | Servings: 8-10
Ingredients
1 turkey (10 to 12 pounds)
Coarse kosher salt
1 tablespoon ground black pepper
1 lemon, zested and quartered
1 bunch fresh thyme
1 bunch fresh sage
2 onions, peeled and quartered
½ cup salted butter, softened
Olive oil, as needed
How to Make It
Thaw turkey (allow up to 4 days to safely thaw in the refrigerator). Remove any giblets from the cavity and reserve for stock or gravy.
Pat turkey dry with paper towels; rub all over with kosher salt (½ teaspoon per pound of turkey), pepper and lemon zest. Allow turkey to sit at room temperature for 1 hour or up to 24 hours in the refrigerator.
When ready to roast, fill the inside of the cavity with onions, lemon and herbs. Carefully separate the skin of the turkey from the meat and rub butter under the skin. Brush the skin of the turkey with oil.
Place turkey, breast side up, on a roasting rack set inside the roasting pan. Insert the temperature probe into the thickest part of the breast, without touching the bone. Be sure to push the probe all the way in, the gray end of the probe touching the skin of the turkey.
Set the oven to Precision Cooking > Meat > Whole Turkey and follow the prompts. When the turkey is in the oven, plug in the other end of the temperature probe. The oven will alert you when the turkey is done (it should take about 2 to 3 hours depending on the size of your turkey). If the turkey is getting too browned during roasting, tent with aluminum foil.
Remove turkey from oven and allow to rest for 15-20 minutes before carving. Reserve any drippings to make turkey gravy. Slice the turkey and serve.
Probe Placement
Accurate probe placement is the key to a perfectly cooked turkey. Insert the metal tip of the probe into the thickest part of the breast, without angling it outward. Be careful to not hit bone. The gray end of the probe will be in contact with the skin of the turkey.
Probe Placemente
Accurate probe placement is the key to a perfectly cooked turkey. Insert the metal tip of the probe into the thickest part of the breast, without angling it outward. Be careful to not hit bone. The gray end of the probe will be in contact with the skin of the turkey.