Mom’s Roast Turkey Recipe

Prep: 15 minutes Cook: 4 hours

Handle crude turkey the way you would crude chicken, with mind. Utilize a different slicing board and utensils to abstain from sullying different sustenances.

Wash your hands with cleanser and water subsequent to touching crude turkey and before you touch whatever else in the kitchen. Wipe down surfaces with hosed paper towels.

Fixings

1 turkey, approx. 15 lbs.*

Juice of a lemon

Salt and pepper

Olive oil or dissolved spread

1/2 yellow onion, peeled and quartered

Tops and bottoms of a cluster of celery

1 to 2 carrots

1 cluster of parsley

A few sprigs of new rosemary, thyme

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Technique

1 Defrost and De-Chill

On the off chance that you are beginning with a solidified turkey, you should enable a few days to defrost the turkey. You'll need to defrost it in the cooler so the turkey stays chilled amid this procedure.

Put the wrapped solidified turkey in a skillet to avert breaks and afterward put it in the fridge. It will take around 5 hours of defrosting time for each pound of turkey. So on the off chance that you have a 15 pound turkey, it should take around 75 hours, or 3 days, to defrost.

On the off chance that you have to defrost it more rapidly than that, you can put it in an extensive tub of chilly water, and continue changing the water to keep it frosty.

Expel the turkey from the icebox 2 to 3 hours (contingent upon the extent of the winged animal) before cooking to enable it to come nearer to room temperature. The turkey will cook all the more rapidly and all the more equally that way.