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Nutrition Facts

Serving Size 1 (805g)

Recipe makes 12 servings

Calories 953
Calories from Fat 477 (50%)
Amount Per Serving %DV
Total Fat 53.0g 81%
Saturated Fat 15.8g 78%
Monounsaturated Fat 18.4g
Polyunsaturated Fat 13.7g
Trans Fat 0.0g
Cholesterol 356mg 118%
Sodium 1170mg 48%
Potassium 1494mg 42%
Total Carbohydrate 5.6g 1%
Dietary Fiber 0.0g 0%
Sugars 2.5g
Protein 105.8g 211%

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Kittencal's Perfect Roasted Whole Turkey

Recipe #199612 | 4½ hours | 25 min prep | add private note
KITTENCAL

By: KITTENCAL
Dec 7, 2006

Cooking the turkey breast-side down will create a tender juicy turkey without brining or using other methods --- if you are stuffing the turkey you will need approximately 8 cups of prepared stuffing for an 18-pound turkey --- the cooking time for this recipe is for an 18-pound stuffed turkey cooked at 325 degrees F but you have the option of stuffing or not --- my best advise for a beginner is to use a meat thermometer inserted in the breast area, this way you will be assured that your turkey is cooked to the proper temperature, you can cover the uncooked stuffed turkey with plastic wrap and refrigerate overnight and just pop it in the oven the following mid-morning or whenever you are ready to cook the turkey --- make certain that you have lots of chicken broth handy for this recipe as you will most likely need to keep adding more into the pan while cooking --- see cooking times on the bottom for whole turkeys --- see my Kittencal's Easy No-Fail Make Anytime Turkey Gravy

SERVES 12 -15 (change servings and units)

Ingredients

  • 1 (18 lb)  whole turkey

  • 1/3 cup melted butter, cooled (can use margarine)
  • 1/3 cup vegetable oil
  • 1 tablespoon white salt (or use as much salt as desired)
  • fresh ground black pepper (lots of pepper!)
  • 2 quarts chicken stock (might use less)
  • 8 cups favorite prepared stuffing (optional)

Directions

  1. 1
    Set oven to 325 degrees F, convection oven heat set to 320 degrees F.
  2. 2
    Set oven rack to lowest position.
  3. 3
    Remove the giblets and neck from the cavity.
  4. 4
    Rinse the turkey well with cold water inside and out then pat dry with a paper towel.
  5. 5
    Place the turkey on a rack on a roasting pan.
  6. 6
    In a small bowl mix together the melted butter with oil (I also like to add in 1 teaspoon garlic powder with the oil/butter mixture if you are a garlic-lover then use it).
  7. 7
    Fill the inside cavity loosley with prepared stuffing (if you are not using stuffing then tie the legs together with cotton butchers twine).
  8. 8
    Using clean hands rub the outside of the turkey with the oil/butter/garlic mixture.
  9. 9
    Season the turkey all over with salt and lots fresh ground black pepper.
  10. 10
    If you are NOT stuffing the bird place breast-side down on the rack, if stuffing leave breast-side up.
  11. 11
    Place/tent a large piece of heavy foil over the turkey.
  12. 12
    Place the pan in the oven, then pour about 4-5 cups chicken broth in the pan.
  13. 13
    Keep basting the turkey about every 30-40 minutes with the pan juices on the bottom of the pan (removing the foil and re-tenting every time you baste).
  14. 14
    If you see the juices starting to evaporate then add in more broth to the pan about 2 cups at a time.
  15. 15
    After about 2-1/2 hours of cooking time remove the foil.
  16. 16
    Keep roasting (325 degrees F) until the internal thermometer reads 180 degrees F (80 degrees C).
  17. 17
    The total cooking time for this 18-pound stuffed bird should be about 4 hours.
  18. 18
    Transfer the cooked turkey to a large serving platter, cover loosley with foil and let rest 30 minutes before carving (DO NOT slice the turkey before 30 minutes or all juices will flow out of the bird!).
  19. 19
    --------------------------------------------.
  20. 20
    **NOTE** cooking times for whole turkeys cooked at 325 degrees are as follows.
  21. 21
    For an 8-12 pound turkey, roast for 2-3/4 to 3 hours.
  22. 22
    For a 12-14 pound turkey, roast for 3 to 3-3/4 hours.
  23. 23
    For a 14-18 pound turkey, roast for 3-3/4 to 4-1/4 hours.
  24. 24
    For an 18-20 pound turkey, roast for 4-1/2 to 4-3/4 hours.

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Featured Reviews for This Recipe

From: dianali6373

On Nov 22, 2009

Fantastic!! We cooked this recipe last night and followed the directions exactly. Everyone raved about the tender, flavorful meat. We roasted it breast-down and added some apple slices to the carcass and cooked the stuffing separately. Take your time seasoning the bird before cooking and you will be pleased with this easy and delicious recipe.

0 people found this review helpful

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  • From: Jetsmom

    On Mar 15, 2009

    My first roasted whole turkey turned out beautiful. I did not stuff mine at it was only 8.35lbs so it cooked in 2 1/2 hours exactly. The broth turned into great gravy. The only problem I had was the broth never fully evaporated so the under side of my turkey (where the breasts were) never truly browned, but it was nice and tender.

    0 people found this review helpful

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  • From: Momma B in springtown, mo

    On Dec 21, 2008

    I made this trukey for our christmas dinner and it turned out soooo good. I cooked the turkey breast down for about 2 1/2 hours and then turned it around for browning and it was extremely moist!!!!

    1 person found this review helpful

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    From: DDW

    On May 28, 2008

    I've always cooked my turkeys in cooking bags also and decided to try this out. It was great! I highly recommend using a meat thermometer to make sure you don't overcook or undercook.

    1 person found this review helpful

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  • Read all 15 reviews

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