How to Cook a Turkey

Ingredients

• Turkey (1 unit)
• Butter or oil (1 tbsp)
• Stuffing (0.5 cup)
• Aromatics (Carrots, onions, celery, garlic, rosemary, sage) (1 cup)
• Stock (1 cup)
• White wine (1 cup)

Instructions

1. Unwrap the turkey and remove the giblets.
2. Pat the turkey dry inside and out with paper towels.
3. (Optional) Stuff the turkey loosely with stuffing, allowing for ½ to ¾ cup per pound.
4. Truss the turkey by tying the drumsticks with kitchen twine and tucking the wings behind the bird.
5. Brush the skin with melted butter or oil.
6. Preheat the oven to 350°F (175°C) and place the turkey on a rack in a roasting pan.
7. (Optional) Place aromatic vegetables and herbs under the turkey in the pan.
8. Roast the turkey until the skin is golden, covering with foil to prevent over-browning in the last 45 minutes.
9. Check internal temperature: breast should be 155°F (68°C) and thigh should be 165°F (75°C).
10. Once cooked, transfer to a sheet pan and tent with foil. Let rest for 20-30 minutes before carving.
11. Carve the breasts and legs, serving warm.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 4500
• fat: 300 g
• sats: 100 g
• carbs: 100 g
• fibre: 10 g
• protein: 250 g
• salt: 5 g