Easy Herb Roasted Turkey

Fall off the bones tastiness!

Wash turkey. Pat dry. Place breast side up in a large roasting pan. 

Wash hands thoroughly.

Mix baste. Set aside.

Stuff 12 lb turkey w bottom 2/3rds (white portion) of 3 leeks. 

Set aside green portion for scalloped potatoes. 

Make a turkey tent (2 pieces folded w a seam in center). Measure 2 c of water into your basting measuring cup. Pour some in so that 1/3 of the pan has water (you may need 1-1 1/2).

 Then place the foil around the turkey, tucking the wings in. Shiny side of foil must be inside (touching the meat).

Place in preheated oven. 

Bake 3 - 3 1/2 hours.

Check after 1 1/2 hours to see if it needs more water. 

It's best to have a second person w oven mitts there to hold the rack stable. Pull out the rack w the turkey on it.  Untuck one corner and look at water level. Use the rest of the water (1/2 c) if needed, or even more. Fill so that about one-third of pan has water again. 

Tuck that foil corner back nicely to keep in the moisture. 

This will keep your turkey moist and give you some base for gravy.

Slide the rack back in and close the oven. 

Continue baking for another 1 1/2 hours. 

Pull entire turkey out of the oven. Peel tent off in one piece and set aside. Be careful -foil is hot. Check the temperature. Try to plunge your meat thermometer between the wing and the breast stabbing it sideways into the deepest part of the bird. 

It should be 180 F. 

If not...place tent back on and bake longer. After 30 minutes repeat process. 

If it is at least that warm, put the tent back on loosely and let the turkey cool on the top of the oven. Turn off oven. 

Now for the gravy...

Psych - next post......