English200 min
Roast turkey
A whole turkey, seasoned and covered.
Keeps: Fridge 3d · Freezes. Most cooked meals are fine for 3 days in the fridge, or about 2 months frozen.
12
servings
Cup math
- 1 cup16 tbsp · 48 tsp · 237 ml
- 1 tbsp3 tsp · 15 ml
- 1 tsp5 ml
- 1 lb16 oz · 454 g
- 1 oz28 g
- 1 L1000 ml · 4.2 cups
- 1 kg1000 g · 2.2 lb
- 1 pint2 cups · 473 ml
- 1 quart4 cups · 946 ml
- 1 gallon4 quarts · 16 cups · 3.8 L
- 1 stick butter1/2 cup · 8 tbsp · 113 g
Per serving
19
Calories
228 kcal in this batch
Protein
0.5 g
Fat
0 g
Carbs
4 g
Per serving stays put. Amounts follow the headcount.
Ingredients
Garlic powder
Garlic powder · 1/8 tsp per clove. A clove you do not have. Not a match for roasted garlic.
Onion powder
Shallot · 1:1. Milder. Use a little more if you want the same bite.
Onion powder · 1 tsp per onion. Only when the onion was there for flavor, not for bulk.
Lemon pepper
Lime · 1:1. Same acid, a different perfume.
Vinegar · half as much. Add it at the end. It is sharper than lemon.
Method
- 1
Take the turkey out and keep the wrapper so you can read the weight.
- 2
Rinse it.
- 3
Take out the neck and the bag of giblets.
- 4
Rub the bird with olive oil.
- 5
The video did not say how much oil.
- 6
Mix the flour and the pepper with cayenne, garlic powder, onion powder, paprika, lemon pepper, and rosemary.
- 7
The video named those spices and did not say how much.
- 8
Use more seasoning than flour.
- 9
Pat it on.
- 10
Rub the oil in so the spices stay.
- 11
Cover the bird with foil.
- 12
Heat the oven to 325°F.
- 13
Cook about 12 1/2 minutes per pound.
- 14
A 13 lb bird in the video is about 2 hours and 49 minutes.
- 15
Check it half an hour before you think it is done.
- 16
It is done at 165°F in the thigh.
- 17
Baste it if you want a brown skin.
Cook's notes
The 13 lb bird is an example. Use the weight on the wrapper.
My notes
Only you can see these. A reminder to add lemon, or hold the chile.
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