I have been food blogging for 5 1/2 years now. And I’ve been cooking for even longer. In all this time, I have never cooked my own turkey. It’s not that I don’t like turkey – it’s just that I always have wonderful family that take over the task. And I’ve gladly turned over the responsibility of the turkey, because let’s face it – a 16 lb. bird is pretty darn intimidating. But guess what?
The turkey was the easiest part of our meal.
Not kidding. I turned over the rolls and the pie to my mom, while I sat back with my feet up while the turkey roasted away. I cooked my first turkey breast last year, and was surprised at how easy it was. But the whole turkey was just as easy. I will no longer be scared to have a turkey turn out Griswold-style. I’m seriously betting this turkey is fool proof. (As long as you use your meat thermometer and you don’t keep the turkey in the oven for 8 hours!!)
I was a little worried that the gravy would be too sweet by using the drippings, but it was delicious. I loved everything about it, and wouldn’t change a thing!!
- 1 16-lb turkey, neck and giblets removed
- 1 onion, quartered
- extra-virgin olive oil
- 1 teaspoon salt
- ½ teaspoon ground pepper
- 1 teaspoon dried thyme
- ½ cup honey
- ¼ cup melted butter
- 1 teaspoon dried sage
- 1 tablespoon fresh minced parsley
- ½ teaspoon dried basil
- ½ teaspoon salt
- ½ teaspoon ground pepper
- Preheat the oven to 300F. Rinse the turkey and pat dry with paper towels. Place turkey in a large roasting pan. Stuff the cavity with the quartered onion.
- Brush the turkey completely with olive oil. Sprinkle over the salt, pepper and thyme. Roast the turkey in the preheated oven for 2½ hours.
- In a bowl, combine the honey, melted butter, sage, parsley, basil, salt and pepper. Stir until completely combined. Baste the turkey with the mixture. Continue to cook the turkey until an instant-read thermometer reads 180F when inserted in the thickest part of the thigh, about another 2 hours. Continue to baste the turkey with the honey mixture as the turkey roasts.
- Remove the turkey from the oven and cover with foil. Let sit for 10-15 minutes before carving.
- adapted from allrecipes.com
It’s time to link up your TURKEY recipes! But before we get to that, here are a few turkey creations from last week that are on my “to-make” list!
Baked Flautas from Skinny Mommy
Turkey Rice Krispy Treats from Meaningful Mama
Herb Roasted Turkey Breast from Frieda Loves Bread
Now it’s your turn!! Link up your turkey recipes for a chance to win a $100 Amazon.com gift card! Every link up gets you an entry to win. Don’t have a blog? Leave your recipe in the comments below to enter.
The rules are simple:
1 – your link up must be within the theme – TURKEY
2 – please add a link in your post back to this post
3 – no linking up to giveaways or advertisements
4 – you can link up to 2 links per week, and links cannot be duplicated through the month
Don’t forget to click over on some of the other links so that we can all enjoy each other’s turkey creations!!