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Incredibly easy roast turkey

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Some people complain that turkey is dry, flavorless, and difficult to prepare.  A few simple tricks eliminate those problems.  You can go from freezer to oven to table with very little effort and it's juicy and flavorful (not to mention gluten-free, dairy-free, and sugar-free).
Here are the 3 easy tricks: 
  • Cooking straight from the freezer (no need to thaw),
  • baking the turkey breast side down (this allows the juices to flow into the meat rather than having them drain out of the meat leaving it dry), and
  • using bacon slices to "self baste" the turkey while baking. 
You will need:
  • frozen turkey,
  • bacon,
  • olive oil,
  • poultry seasoning and
  • garlic. 

You can cook a turkey straight from the freezer, no need to spend days thawing it out.  This makes it easy like a crock pot meal.  Put it in the oven in the morning and it's ready for dinner. 
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1.  Assemble ingredients and preheat oven to 325
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2. ​Remove plastic wrap from the frozen turkey.  Baste all over with olive oil, poultry seasoning, and crushed garlic. Place it breast side down in a roasting pan.
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3. ​Place raw bacon slices across the top of the turkey.
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4. Cover turkey with a foil 'tent'.  Heat oven to 325.  Cooking times vary with the size of the bird.  10 pounds - 6 hours and 30 minutes.  12 pounds - 7 hours, 30 minutes.  14 pounds - 8 hours.  16 pounds - 8 hours, 30 minutes.   18 pounds - 9 hours.  Use tongs to remove the giblets and neck about halfway through the cooking time.  Place a clove of peeled garlic and a raw bacon slice into turkey cavity.  Return turkey to oven.  During the last 15-30 minutes of cooking time you may remove the foil tent and turn the oven up to 400 degrees to brown the top of the turkey if desired.  Use a meat thermometer to ensure the bird reaches 170 degrees in the thickest part of the breast and 180 degrees in the thigh. ​
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5. ​Allow turkey to rest for 30 minutes before slicing.  Save drippings for gravy. Save bones to make turkey broth.
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