Roast TurkeyCourse: EntreeDifficulty: Easy
This method of roasting is easy and produces a picturesque turkey with crispy, golden-brown skin and evenly cooked, juicy meat. Using a V-shaped roasting rack increases the circulation around the turkey, while using the baking steel helps cook the legs and back.
Important Note: Do not forget to thaw the turkey in advance! Thaw your turkey in the refrigerator allowing one day for each 4 – 5 pounds of weight. If your turkey weighs 16 pounds, it will take about four days to thaw.
12 – 18 lb whole turkey
salt and pepper
- Set a baking steel on the oven rack in the lowest position. Preheat the oven to 500°F for at least 45 minutes before adding turkey.
- Rinse the turkey and dry with paper towels. Season generously with salt and pepper. Place the turkey, breast side up, in a V-shaped roasting rack sitting on a foil-lined rimmed baking sheet. Be sure to remove any innards which might have been placed inside the turkey.
- Place the rimmed baking sheet with turkey directly on to the baking steel. Immediately close the oven door and reduce the oven temperature to 300°F.
- Check on the turkey after two hours. If the skin looks like it is not browning fast enough, then increase the oven temperature to 350°F. Roast the turkey until it is golden brown and deepest part of breast registers 160°F – 165°F on an instant-read thermometer. Depending on the size of your turkey, total time should range between 3.5 – 5 hours.
- Remove the turkey from the oven and let rest at least one hour before carving.
Needed equipment for best results
- (1) Baking Steel (2) V-shaped roasting rack