LOUISVILLE, Ky. (WDRB) -- Cooking the turkey can be one of the most intimidating parts of cooking Thanksgiving dinner.
Kroger Chef Paul Dowell shares a classic recipe that even beginners can master.
Classic Roasted Turkey
1-12 lb. Fresh Turkey
1 Tbl. Kosher Salt
1 tsp. Coarse Ground Black Pepper
1 stick Unsalted Butter (melted)
1 sprig Fresh Sage
1 Lemon (thin sliced)
1 Sweet Onion (halved)
4 cloves Garlic (crushed)
Preheat the oven to 325°.
• Take the giblets out of the turkey and wash the turkey inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the turkey in a large roasting pan.
• Work your fingers between the skin of the turkey & the breast meat. Combine the butter with the salt & pepper. Work in some of the butter mixture underneath the skin of the breast. Work a couple sage leaves under the skin of each side of the breast. Rub the rest of the butter mixture over top of the turkey & inside the turkey cavity.
• Stuff the cavity with the rest of the lemon, onion, sage & garlic. Tuck the wing tips under the body of the turkey.
• Roast the turkey for 2 ½ hours (or 20 minutes per pound) covered loosely with foil (breast should read 165 degrees & thigh 180 degrees). Remove the turkey to a cutting board and cover with foil; let it rest for 10 minutes. Slice the turkey and serve hot.
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