Blackened Roast Turkey
Stripes Europe | .
published: November 23, 2016
If you like succulent juicy turkey meat, then you will fall in love with this roasting technique. I've been making turkey for special occasions for years, and it's always requested when we get together with family and friends. I always cook a Butterball, as they have the best quality. And I use Butterball's instructions for roasting time. But it's the coating and stuffing that make this turkey delicious. For further roasting instructions, visit www.butterball.com/how-tos/roast-a-turkey.
1Butterball turkey (thawed)
1stick unsalted butter (melted)
1 Tolive oil
2 cstore-bought stuffing mix (dry)
1onion (coarsely chopped)
2stalks celery (coarsely chopped)
1apple (very large)
- Preheat oven to 325°F. Remove giblet sack and rinse turkey, then pat dry.
- In pan, cook onion and celery in olive with salt and pepper until they start to sweat. Add sage and stuffing mix and prepare per box instructions, using chicken broth for water.
- Stuff turkey with stuffing, then plug cavity with large apple.
- Mix butter and honey, then liberally brush outside of turkey with mixture.
- Salt and pepper turkey, then place it inside roasting bag in a large roasting pan. Cook per Butterball instructions based on the turkey's weight.
- When meat thermometer inserted in thigh (not touching bone) reads 158-160°F, remove from oven and let sit in bag for 20 minutes. The turkey's temperature should rise another 5-7 degrees as it rests, and should reach 165°F for doneness.
- The turkey skin will be blackened and crispy. Remove skin and carve.
- Do not eat stuffing; it was to help turkey retain moisture and flavor.