Perfect Roast Turkey
1 (12-18 pound) whole turkey
4-6 tablespoons butter, melted
2 to 3 tablespoons Tony’s Chachere’s creole seasoning or your favorite all purpose seasoning
4cups chicken or turkey stock (this creates extra drippings for gravy)
8 cups prepared stuffing (optional)
Preheat oven to 325 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 creole seasoning. Place turkey in the oven. Roast for about an hour or until the skin starts to get golden. Pour 4 cups stock into the bottom of the roasting pan. Place an aluminum foil tent over the turkey is 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.
Allow about 20 minutes per pound when roasting turkey. Make sure to use a thermometer to see that it is cooked through. Allow at least 20 minutes for the turkey to rest before carving! Use the drippings to make my perfect No Lump Gravy.