Perfect Roast Turkey
- 1 (12-18 pound) whole turkey
- 4-6 tbsp butter - melted
- 2 to 3 tbsp Tony Chachere’s Original Creole Seasoning
- 4 cups chicken or turkey stock (this creates extra drippings for gravy)
- Preheat oven to 425 degrees.
- Remove the turkey neck and giblets, rinse the turkey, and pat dry well with paper towels.
- Place the turkey, breast side up, in the roasting pan.
- If you are stuffing the turkey, loosely fill the body cavity with stuffing.
- Drizzle the turkey with butter and season turkey all over very well with Tony Chachere’s Original Creole Seasoning.
- Place turkey in the oven. Roast for about an hour or until the skin starts to get golden. Turn down heat to 325 degrees.
- Pour 4 cups stock into the bottom of the roasting pan.
- Place an aluminum foil tent over the turkey if the skin starts to get too brown.
- Baste drippings all over every 30 to 60 minutes with the juices on the bottom of the pan if you like.
- Remove foil the last 30 minutes of roasting.
- Roast until a meat thermometer inserted in the meaty part of the thigh reads 165 degrees F.
- Transfer the turkey to a large serving platter. Cover again with foil.
- Let it rest at least 20 minutes before carving.
It’s really fun and easy to give the turkey flavor inside and out! Before roasting inject it with Tony Chachere’s Injectable Marinades. When roasting allow about 13-15 minutes per pound (15 to 18 or more if stuffed). Make sure to use a thermometer to see that it is cooked through to 165 degrees F. Cover with foil and allow at least 20 minutes for the turkey to rest before carving! Use the drippings to make my perfect No Lump Gravy.
Calories: 577kcal | Carbohydrates: 6g | Protein: 83g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 270mg | Sodium: 615mg | Potassium: 1007mg | Fiber: 1g | Sugar: 3g | Vitamin A: 819IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 4mg
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.