Mohamed Shili This delicious julia child roast turkey recipe offers a simple and flavorful approach to your Thanksgiving meal. With a juicy interior and crispy skin, this method ensures a delightful dining experience. Utilizing common ingredients like butter, fresh herbs, and citrus, it provides flexibility for home cooks. A key feature is the use of a butter-soaked cheesecloth, which keeps the turkey moist and enhances its flavor.
Ingredients Needed
- 1 whole turkey (20 lbs.), brined if desired
- ½ cup (1 stick) butter, softened
- 1 whole orange
- 2 sprigs fresh rosemary, leaves stripped and minced
- 1 tsp. salt
- 1 tsp. black pepper
How To Make Turkey Recipe
- Preheat the oven to 275°F.
- Prepare the turkey: If brined, rinse the turkey under cold water. Fill the sink with fresh water and soak for 15–20 minutes to remove excess salt. Pat dry, place on a roasting rack (breast side up), cross the legs, and tie with kitchen twine. Cover the pan tightly with heavy aluminum foil.
- Roast the turkey (first stage): Roast for about 10 minutes per pound (for a 20 lb. turkey, about 3½ hours).
- Make the butter mixture: Use a vegetable peeler to shave off thick slices of orange peel, then slice thinly. Mix with butter, rosemary, salt, and black pepper.
- Butter and increase heat: After the first stage, remove the turkey from the oven and discard the foil (the turkey will be pale). Spread the butter mixture all over, including crevices. Insert a meat thermometer into the thigh. Raise the oven temperature to 350°F.
- Continue roasting and baste: Roast, basting every 30 minutes, until the internal temperature reaches 165°F–168°F in the thigh.
- Rest before carving: Remove from the oven, tent loosely with foil, and let rest for 30–45 minutes before carving.
Recipe Tips
- Proper Thawing: Ensure the turkey is fully thawed before cooking. Allow approximately 24 hours of refrigeration for every 4 pounds of turkey.
- Season Under the Skin: Gently loosen the skin and apply the herb butter directly onto the meat. This technique infuses more flavor into the turkey.
- Use a Meat Thermometer: To ensure the turkey is cooked safely and remains juicy, use a meat thermometer. Aim for an internal temperature of 165°F in the breast and 175°F in the thigh.
- Rest Before Carving: After roasting, let the turkey rest for at least 20 minutes. This allows the juices to redistribute, resulting in moist and tender slices.
- Prepare Gravy with Pan Drippings: Utilize the flavorful drippings from the roasting pan to make a rich gravy, enhancing the overall taste of your meal.
How To Store & Reheat Leftovers
- Refrigerate: Place leftover turkey in airtight containers or wrap them tightly in aluminum foil or plastic wrap. Store in the refrigerator and consume within 3 to 4 days.
- Freeze: Wrap leftover turkey tightly in aluminum foil or place them in freezer-safe bags, removing as much air as possible. Label with the date and freeze for up to 2 months.
- Reheating: Reheat leftover turkey at 325°F for 20 minutes, covered with foil and a splash of broth. For the microwave, heat smaller portions on medium power for 2 to 3 minutes,
Nutrition fact
Serving Size: 1 serving (based on a 20-pound turkey serving approximately 16 people)
- Calories: 640
- Total Fat: 28g
- Saturated Fat: 8g
- Cholesterol: 320mg
- Sodium: 480mg
- Potassium: 700mg
- Total Carbohydrate: 0g
- Dietary Fiber: 0g
- Sugars: 0g
- Protein: 96g
More Julia Chid Recipes:
Julia Child Turkey Recipe
Description
This delicious julia child roast turkey recipe offers a simple and flavorful approach to your Thanksgiving meal. With a juicy interior and crispy skin, this method ensures a delightful dining experience. Utilizing common ingredients like butter, fresh herbs, and citrus, it provides flexibility for home cooks. A key feature is the use of a butter-soaked cheesecloth, which keeps the turkey moist and enhances its flavor.
Ingredients
Instructions
- Preheat the oven to 275°F.
- Prepare the turkey: If brined, rinse the turkey under cold water. Fill the sink with fresh water and soak for 15–20 minutes to remove excess salt. Pat dry, place on a roasting rack (breast side up), cross the legs, and tie with kitchen twine. Cover the pan tightly with heavy aluminum foil.
- Roast the turkey (first stage): Roast for about 10 minutes per pound (for a 20 lb. turkey, about 3½ hours).
- Make the butter mixture: Use a vegetable peeler to shave off thick slices of orange peel, then slice thinly. Mix with butter, rosemary, salt, and black pepper.
- Butter and increase heat: After the first stage, remove the turkey from the oven and discard the foil (the turkey will be pale). Spread the butter mixture all over, including crevices. Insert a meat thermometer into the thigh. Raise the oven temperature to 350°F.
- Continue roasting and baste: Roast, basting every 30 minutes, until the internal temperature reaches 165°F–168°F in the thigh.
- Rest before carving: Remove from the oven, tent loosely with foil, and let rest for 30–45 minutes before carving.
Notes
- Proper Thawing: Ensure the turkey is fully thawed before cooking. Allow approximately 24 hours of refrigeration for every 4 pounds of turkey.
- Season Under the Skin: Gently loosen the skin and apply the herb butter directly onto the meat. This technique infuses more flavor into the turkey.
- Use a Meat Thermometer: To ensure the turkey is cooked safely and remains juicy, use a meat thermometer. Aim for an internal temperature of 165°F in the breast and 175°F in the thigh.
- Rest Before Carving: After roasting, let the turkey rest for at least 20 minutes. This allows the juices to redistribute, resulting in moist and tender slices.
- Prepare Gravy with Pan Drippings: Utilize the flavorful drippings from the roasting pan to make a rich gravy, enhancing the overall taste of your meal.
Julia Child Turkey Recipe
