This simple roast turkey just like grandma used to make. Seasoned with salt and pepper and basted with turkey stock, the flavors of the turkey really stand out. Stuff with your favorite dressing.
Ingredients
- whole turkey: 1 piece (18 pound)
- prepared stuffing: 8 cups
- unsalted butter: 0.5 cup (softened)
- salt and freshly ground black pepper: (to taste)
- ½ quarts turkey stock: 1 piece (divided)
Metric Conversion
Stages of cooking
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Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C). Place a rack in the lowest position of the oven. ALLRECIPES / ANA CADENA
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Remove turkey neck and giblets. Rinse turkey and pat dry with paper towels, and place breast-side up, on a rack in a roasting pan. ALLRECIPES / ANA CADENA
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Loosely fill turkey cavity with stuffing. Rub skin with butter, then season with salt and pepper. ALLRECIPES / ANA CADENA
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Pour 2 cups of turkey stock into the roasting pan. ALLRECIPES / ANA CADENA
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Loosely tent turkey with aluminum foil, and roast turkey for 2 1/2 hours, basting with pan juices every 30 minutes. When drippings evaporate, add remaining stock to the pan, 1 to 2 cups at a time. ALLRECIPES / ANA CADENA
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Remove foil and continue roasting until a meat thermometer inserted in thickest part of thigh reads 165 degrees F (75 degrees C), about 1 1/2 hours more. ALLRECIPES / ANA CADENA
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Transfer turkey to a large serving platter. Let stand for 20 to 30 minutes before carving. ALLRECIPES / ANA CADENA
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Serve and enjoy! ALLRECIPES / ANA CADENA
