- Tuesday night - thaw turkey in kitchen sink
- Wednesday night - clean and marinate turkey
- Thursday morning - roast turkey
Note: This is how I thawed my turkey. However, the USDA recommends these safe thawing
· 1 tablespoon salt
· 2 tablespoons garlic powder
· 2 teaspoons ginger powder
· 1 tablespoon paprika
· 1 tablespoon red wine
· Juice of 1 lime (save the lime halves for later to insert into the turkey cavity)· 1 cup low sodium chicken broth
Basting Ingredients: (mix the 2 ingredients together)
· 2 tablespoon honey
· 1 tablespoon cold tap water
1. Combine all the marinating ingredients in a small mixing bowl.
2. After the turkey has been cleaned, place it in an extra-large plastic mixing bowl (big enough to fit the entire turkey).
3. Pour the marinade on top of the turkey. Using clean hands, rub the marinade all over the turkey (including the cavity). Insert the lime halves into the cavity. Place the turkey with breast facing down. Cover it with plastic wrap and marinate it in the refrigerator overnight.
Total cooking time: 4 hours - 4 hours & 15 minutes (depends on the size of the turkey)
- Preheat oven to 375 degrees.
- Place turkey in a roasting pan. Pour the marinade over the turkey. Add 6 cups of cold tap water into the roasting pan.
- Cover the breast only, with 2 layers of aluminum foil.
- Cover the entire roasting pan with another layer of aluminum foil.
- Place turkey in the oven and roast it for 3 hours.
- Remove first layer of aluminum foil and roast for about 1/2 hour (keeping the other 2 layers of foil on the breast).
- Remove the foil from the breast. Pour some pan juice onto each part of the turkey. Roast for about 1/2 hour.
- Brush the basting ingredients all over the turkey. Roast for about 15 minutes until skin is golden.
- Turn off heat and remove turkey from oven.