Easy Mushroom Roasted Turkey
|Vegetable oil||2 Tablespoon|
Remove giblets and neck from turkey; reserve for other uses, if desired.
Rinse turkey thoroughly with cold water; pat dry.
Sprinkle cavity with salt if you are not going to stuff turkey.
If stuffing is desired, lightly stuff dressing into body cavities of turkey.
If excess skin around tail has been cut away, tuck legs under flap of skin around tail.
If excess skin is intact, close cavity with skewers, and truss.
Tie ends of legs to tail with cord.
Lift wingtips up and over back, and tuck under bird.
Place turkey on a roasting rack, breast side up; brush entire bird with vegetable oil.
Insert meat thermometer in meaty part of thigh, making sure it does not touch bone.
Bake at 325° until meat thermometer registers 180°
If turkey starts to brown too much, cover loosely with aluminum foil.
When turkey is two thirds done, cut the cord or band of skin holding the drumstick ends to the tail; this will ensure that the thighs are cooked internally.
Turkey is done when drumsticks are easy to move up and down.
Let stand 15 minutes before carving.
Garnish with endive, tomatoes, and mushrooms, if desired.