Bangkok Turkey

By Astrid

Ingredients

• 1 whole fresh turkey (12-16 lbs.)
• 2-4 TB. vegetable oil or melted butter
• 2-4 TB. BANGKOK BLEND

Details

Servings 12
Adapted from penzeys.com

Preparation

Step 1

Preparation (can be done the night before or the morning of the dinner): Remove neck and giblets from the cavity of the turkey and discard or freeze for another recipe. Wash turkey, pat dry. Rub with the vegetable oil or melted butter, season heavily with BANGKOK BLEND or POULTRY SEASONING. Place turkey in a large roasting pan with a rack, cover with plastic wrap and refrigerate until ready to cook.
Cooking: A turkey takes roughly 15 minutes per pound to roast. 20 minutes per pound works for a breast or half turkey; a 12 lb. bird will take about 3 hours. These are approximate guidelines, and many people will cook a bird longer. We tend to find turkey always cooks faster than we think, so we rely on a watchful eye and a meat thermometerwhich should read 160-170 inserted in the thick thigh meat. The nice thing about this meal is that the potatoes will hold nicely if the turkey needs an extra bit of time, and the turkey will stay warm if it is done first. If the turkey is done before everything else, just remove it from the oven, cover it with a clean dish towel, and let it rest. It should rest before carving for 10 minutes anyway, and it will still be warm for up to 30 minutes. Preheat the oven to 375. Uncover the turkey and place in the oven. Roast for 20 minutes, then reduce oven temperature to 325. Baste the turkey every 15 minutes or so.
Remove the turkey from the oven when the thermometer has popped out, the juices run clear when pierced in the thigh with a knife, or a meat thermometer reads 160. Place the turkey on a platter and let it rest for 10 minutes before carving.