Last Thanksgiving, I was given a 12 pound turkey. An odd gift that has been sitting in my freezer ever since. I’ve never cooked a turkey before and don’t eat a lot of meat. But, this week, running low on my food budget and being opposed to letting anything go bad, I decided to cook it. Or, I suppose it’s called “roasting” it. I did my research and quickly learned that I did not have any of the right equipment to accomplish this task. No roasting pan, no meat thermometer, not even an onion to stuff inside of it (yuck!). Not one to bow out when someone says “you can’t,” I gave it a shot, and it turned out great! Who needs all that fancy stuff anyway? Here’s what I did.
- 1 tsp sage
- 1 tsp McCormick Ground Thyme
- 2 tsp onion powder
- 1 tsp salt
- 1/4 cup olive oil
- 2 tbsp white wine (1 cup to drink while you prepare the turkey. You'll need something to get you through that nasty adventure.)
- 2 cups chicken stock
- Remove the giblets. This is where the wine comes in. It's a dirty, slimy task.
- Place turkey in "roasting pan." I used a 9x13 baking dish, and it worked just fine. You'll want to make sure that whatever you use has sides so the excess juice doesn't splash all over the bottom of your oven.
- Combine all ingredients for the rub. As the name suggests, rub it on the turkey. Most recipes that I ran across call for the turkey to sit overnight after being rubbed. I did this all in a morning, and it turned out fine.
- Heat oven to 425 degrees.
- Cook turkey for 3 1/2 to 4 hours. The cook time will vary depending on the size of the turkey and whether or not it was frozen. Butterball has a great guide for this.
- Baste turkey periodically. I only got to this once during the roasting process, and it was fine. In an ideal world, I probably would have done it at least 2-3 times. No baster? Use your oven mitts to pull the turkey out a bit and use a long spoon.
- You can tell that the turkey is done when the legs pull away from the body easily. Also, when you poke the breast with a fork the juices will run clear.