Roasted turkey is a classic and popular dish, especially during festive occasions such as Thanksgiving and Christmas. It involves cooking a whole turkey in the oven, resulting in a golden-brown, crispy skin and moist, flavorful meat. Roasting is a traditional method that imparts a rich and savory taste to the turkey. Here's a basic overview of how roasted turkey is typically prepared:

Ingredients:

• Whole turkey (fresh or thawed if frozen)
• Butter or olive oil
• Salt and pepper
• Herbs and spices for seasoning (such as thyme, rosemary, sage)
• Optional: Stuffing or aromatics (lemons, onions, garlic) for the turkey cavity

Instructions:

Preparation:

• Ensure the turkey is fully thawed if it was frozen. Remove the giblets and neck from the cavity if they are included.

Rinsing and Drying:

• Rinse the turkey inside and out under cold running water and pat it dry with paper towels. Let it come to room temperature for more even cooking.

Seasoning:

• Rub the turkey with softened butter or olive oil, and season it generously with salt, pepper, and any desired herbs or spices. You can also place herbs and aromatics inside the turkey cavity for additional flavor.

Trussing (Optional):

• Trussing involves tying the turkey's legs together with kitchen twine to help the bird cook evenly. While it's not necessary, some cooks choose to truss their turkey.

Preheat the Oven:

• Preheat your oven to the temperature specified in your recipe, typically around 325°F to 350°F (163°C to 177°C).

Roasting:

• Place the seasoned turkey on a roasting rack set in a roasting pan, breast side up. Roast the turkey in the preheated oven.

Basting (Optional):

• Some cooks choose to baste the turkey periodically with pan juices or a basting liquid (such as melted butter) to keep it moist and flavorful.

Checking Doneness:

• Use a meat thermometer to check the internal temperature of the turkey. The thickest part of the thigh should reach at least 165°F (74°C). The breast meat can be slightly lower, around 160°F (71°C).

Resting:

• Allow the turkey to rest for about 20-30 minutes before carving. This allows the juices to redistribute, resulting in juicier meat.

Carving:

• Carve the turkey into slices, and serve it with your favorite side dishes and gravy.