Perfect Turkey

By pressurecooker

The simplest, easiest method for cooking a turkey for the holidays. I used a 22 pound Butterball turkey and it turned out perfect!

Ingredients

• 1 turkey, any size
• 2 cups chicken or vegetable broth, or water
• 1 cup white wine
• cheesecloth
• orages or lemons, halved
• fresh sage, parsley, basil

Preparation

Step 1

1. Prepare the turkey for roasting: 30 minutes to an hour before roasting, take the turkey out of the fridge. If it is frozen, allow the turkey to defrost for one day on the counter and then put it in the fridge for 2 to 3 days before roasting, depending on size. Remove any packaging and the giblets. Set the turkey breast-side up on the roasting rack and let it sit while the oven preheats. Fill the cavity with halved fruits and herbs (sage, basil. etc.) and rub olive oil over the skin. If you have a rub, put that on the skin also. Then cover with cheesecloth, which will help keep the juices in and the meat from over-browning.

2. Preheat the oven to 450 degrees. I recommend not stuffing or trussing the turkey because it will cook more evenly.

3. When the turkey is in the pan, pour all the liquid over the turkey an baste a few times.

4. Place the turkey in the oven and turn down the heat to 350 degrees. Every 45 minutes or so, baste the turkey with the liquid from the bottom of the roasting pan.

5. Roast the turkey. The rule of thumb is 13 minutes per pound, but if it is covered in cheesecloth and not stuffed, the time could be shorter. My 22 pound turkey was supposed to take 4 hours and 30 minutes to roast but was actually ready in 3 hours and 45 minutes. I tented the turkey with foil and found it still warm and extremely moist...even the white meat!

6. Check the temperature of the turkey regularly. The meat should be at least 165 degrees when done.

7. Rest the turkey, tented with aluminum foil, for at least 30 minutes before carving.

8. Carve and enjoy!