Roasted turkey is perfect for holidays and entertaining. Plus, turkey is one of the most economical and delicious ways to feed a crowd.
If I can do it, a former vegetarian non-cook, so can you! Learn how to roast the ultimate kosher turkey for your Thanksgiving table or whenever suits you.
Roasted Turkey
Servings
8 Servings
Ingredients
- 1 turkey about 10 pounds
- 1 lemon halved
- 6 sprigs fresh thyme
- 3 garlic cloves peeled and smashed
- 3 large onions peeled and quartered; divided
- 1 tablespoon paprika
- 1 tablespoon kosher salt
- 1 tablespoon coarse black pepper
- 4 tablespoons vegan butter or margarine melted
- 1/3 cup olive oil
Instructions
- Preheat oven to 350 degrees F. Lightly spray a 12×17-inch roasting pan with non-stick cooking spray.
- Rinse turkey inside and out under cold running water. Pat dry.
- Place turkey in prepared pan.
- Stuff cavity of turkey with lemon, thyme, garlic and 1 of the onions.
- In a bowl combine paprika, salt, pepper, margarine and olive oil. Microwave on high for about 20-30 seconds or until margarine has melted. Mix well.
- Baste and rub the mixture on the turkey and under the skin.
- Scatter the other 2 onions around the bottom of the pan. Loosely cover turkey with aluminum foil.
- Bake, loosely covered, at 350 degrees for 2 hours and 30 minutes (15 minutes per pound for turkeys less than 12 pounds and 12 minutes per pound for turkeys larger than 12 pounds), basting occasionally.
- The turkey is done when an instant-read digital meat thermometer inserted into the inner thigh reads 180 degrees F to 185 degrees F, or when the juices run clear when a long-tined fork is inserted into the thickest part of the inner thigh.
- For golden and crisp skin, remove foil for last 45 minutes of baking. For neater slicing, let turkey stand for 20 minutes before carving.
- During the last hour of baking, surround the turkey with 20 baby carrots; 3 sweet potatoes, sliced; 20 red bliss potatoes, halved; and 3 large heads of fennel, quartered. Sprinkle vegetables with kosher salt and pour 2 cups of water over them.
- Recipe Courtesy of QUICK & KOSHER Recipes From The Bride Who Knew Nothing by Jamie Geller (Feldheim 2007) – BUY NOW
I actually use Earth Balance which is a vegan, lactose-free, gluten-free, casein-free, non-GMO, “buttery” spread made from expeller-pressed oils with 0g trans fat but yes if you don’t want to use margarine or Earth Balance — more olive oil will do the trick.
Question: What can be used instead of margarine just more olive oil?
oops if I did it was a mistake – so sorry – as per written instructions 350 degrees F.
Is the turkey roasted at 325 or 350
I think I heard you say 325 on the video
Oh I am SO SO SO happy thanks for letting us know!
I made this turkey for thanksgivingkah and it was delicious. it was my first turkey so i was a little intimidated but the video really helped. The turkey came out just perfect! Thanks for the recipe and helpful tips!