Make with my Apple Pecan Dressing
- paprika
- 1/2 teaspoon poultry seasoning
- 22 pound turkey
- 1/4 cup salt i prefer kosher sea salt
- 1/8 teaspoon oregano
- 1/8 teaspoon basil
- 1.5 cups chicken broth for basting turkey
- 1 cube butter optional for basting
- apple pecan stuffing: see linked recipes
- http://www.bigoven.com/recipe/194619/apple-pecan-r
- Carbohydrate 0.118683336352101 g
- Cholesterol 259.081932582857 mg
- Fat 26.0597771760402 g
- Fiber 0.0167480955883043 g
- Protein 57.0559414773929 g
- Saturated Fat 9.36274461438398 g
- Serving Size 1 1 Serving (344g)
- Sodium 423.302381923838 mg
- Sugar 0.101935240763797 g
- Trans Fat 2.65195445949057 g
- Calories 479 calories
Step-by-step
- Make sure turkey is fully defrosted. I prefer a fresh young bird at around 22-25 pounds. I now brine my turkey first. See the recipe for brining. https://www.bigoven.com/recipe/brined-roast-poultry-chicken-or-turkey/2082274
- Completely rinse inside of turkey and remove any remaining insides that you may see in the cavity. Pat dry with paper towel.
- Liberally season inside of cavity with 2/3 of the spice mixture of salt, poultry seasoning, oregano and basil. I mix the seasoning in a small bowl and then just grab liberal pinches of the mix to season.
- Lightly pack neck cavity with Apple Pecan Dressing: http://www.bigoven.com/recipe/194619/apple-pecan-rice-bread-turkey-stuffing and then secure skin to bottom of turkey with short wooden or metal skewers.
- Lightly pack bird cavity with Apple Pecan Dressing: http://www.bigoven.com/recipe/194619/apple-pecan-rice-bread-turkey-stuffing (or another of your choice). Most turkeys now come with a oven proof plastic catch to secure the leg which helps to hold the dressing in place.
- Place turkey in large roasting pan and add a small amount of Chicken Broth if desired for basting (reserve broth for gravy). Note: I added the broth after cooking the bird for 3 hours so that some turkey drippings would glaze and brown on the bottom of the pan. If the bird you choose does not come pre-buttered or injected with butter, then a 1 cube butter to the bottom of the pan for initial basting. Also, when basting the bird if you notice that the bottom of the pan is beginning to brown to much, add the chicken broth then.
- Evenly season entire outside of turkey with remaining season mix.
- Sprinkle top of turkey with Paprika which will help with an even browning.
- Cover wing tips with foil so they do not burn or turn them down and under the turkey if possible. Crunch up a little foil and place over the dressing so that it does not burn. You will remove this foil later to allow for some browning.
- Cover entire bird with a large piece of foil set loosely over the bird so that it does not brown to quickly. I use the extra large foil size. I use the heavy duty 18" foil so that it easily covers the entire pan.
- Cook in 325 degree oven for 5 1/2 to 6 hours for a 22 to 25 pound bird. Baste turkey with pan dripping once every hour while cooking. I usually add the chicken broth at the first stage of basting.
- If the bird has not browned sufficiently after 4 1/2 hours, then remove the foil to allow for final browning.
Bridging the Bread Gap
Swapping standard white bread in the dressing for a dense, low-moisture cornbread fundamentally alters how the cavity holds heat and moisture during a six-hour roast. Without this density adjustment, the interior stuffing risks becoming waterlogged before the poultry reaches safe internal temperatures. Thoroughly drying out any chosen carbohydrate in a 250 degree oven for twenty minutes before mixing prevents heavy, gummy pockets from forming inside the bird.Thermal Management and Shielding
Roasting a 22-pound bird demands strict adherence to thermal barriers, starting with loose 18-inch heavy-duty foil draped over the breast to prevent premature charring while the thickest thigh muscles catch up. Wing tips carbonize rapidly in prolonged heat and must be tucked securely beneath the carcass or wrapped in small foil caps immediately upon entering the 325 degree oven. Monitoring pan drippings hourly provides immediate visual feedback on sugar caramelization, allowing adjustments before the fond turns acrid.Internal Temperature Milestones
Relying solely on visual cues during extended cooking cycles leads to dry meat, which makes a digital probe thermometer inserted into the deepest part of the thigh without touching bone an absolute necessity. Pulling the bird at 165 degrees Fahrenheit allows residual carryover heat to finish the cooking process while resting under a loose tent of foil for forty minutes. Releasing trapped steam prevents the skin from losing its crisp texture just before carving.
