Get ready to transform your holiday dining experience with the most incredible turkey roast that promises to be the star of your festive table! This LDC Turkey Roast isn't just another recipe – it's a culinary journey that combines traditional American flavors with foolproof cooking techniques that will have everyone asking for your secret. Whether you're a seasoned home chef or a holiday cooking novice, this recipe will elevate your cooking game and create memories that last long after the last bite.
Prep Time: 20 mins
Cook Time: 3 hrs
Total Time: 3 hrs 20 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 whole turkey (12-14 lbs)
- 2 cups chicken broth
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- Salt and pepper to taste
- 1 cup cranberry sauce
Instructions
- Preheat your oven to 325°F (165°C). This will ensure that your turkey roasts evenly and thoroughly.
- Prepare the turkey by removing the giblets and neck from the cavity. Rinse the turkey under cold water and pat it dry with paper towels.
- Season the turkey generously inside and out with salt and pepper. This enhances the flavor of the meat.
- In a large roasting pan, place the chopped onion, carrots, and celery at the bottom. These vegetables will add flavor to the turkey and the gravy.
- Place the turkey breast-side up on top of the chopped vegetables in the roasting pan. This allows the juices to flow down into the veggies, enhancing their flavor.
- Pour the chicken broth into the bottom of the roasting pan. This will help keep the turkey moist during cooking and create a base for the gravy.
- Cover the turkey loosely with aluminum foil. This helps to prevent the skin from browning too quickly. You can remove the foil during the last hour of cooking for a crispy skin.
- Place the roasting pan in the preheated oven and roast the turkey for approximately 3 hours, or until the internal temperature reaches 165°F (75°C) when measured in the thickest part of the thigh.
- About 30 minutes before the turkey is done, remove the aluminum foil to allow the skin to crisp up. Baste the turkey with the pan juices every 30 minutes to keep it moist.
- Once the turkey is cooked, carefully remove it from the oven and let it rest for at least 20 minutes before carving. This allows the juices to redistribute throughout the meat.
- While the turkey is resting, you can make the gravy. Strain the pan juices into a saucepan, discarding the vegetables. Skim off any excess fat from the surface.
- In a separate bowl, mix a tablespoon of cornstarch with a bit of cold water to create a slurry. Bring the pan juices to a simmer over medium heat, then whisk in the cornstarch slurry to thicken the gravy. Cook for a few minutes until the gravy reaches your desired consistency. Season with salt and pepper to taste.
- To serve, carve the turkey and arrange it on a platter. Serve with the homemade gravy and cranberry sauce on the side for a delicious American feast.
Tips
- Temperature is Key: Always use a meat thermometer to ensure your turkey reaches the safe internal temperature of 165°F (75°C). This prevents undercooking while maintaining juicy meat.
- Prep Like a Pro: Pat your turkey completely dry before seasoning. This helps create that crispy, golden-brown skin everyone loves.
- Don't Rush the Resting: Letting your turkey rest for at least 20 minutes after cooking is crucial. This allows the juices to redistribute, ensuring each slice is moist and flavorful.
- Vegetable Base Magic: The chopped vegetables at the bottom of the roasting pan aren't just for show – they create an incredible flavor foundation for your gravy.
- Basting Brilliance: Baste your turkey every 30 minutes to keep the meat moist and develop a beautiful, even color.
- Gravy Game Strong: Use the pan drippings to create a rich, homemade gravy that will take your turkey from good to absolutely extraordinary.
- Make-Ahead Tip: You can prepare the cranberry sauce and prep your vegetables a day in advance to reduce stress on cooking day.
Nutrition Facts
Calories: 368kcal
Carbohydrates: 17g
Protein: 31g
Fat: 15g
Saturated Fat: 4g
Cholesterol: 150mg
