Roast Turkey Recipe

  • 10 pounds frozen Turkeys
  • 2 1/2 cups Tom Douglas Turkey Rub
  • 10 Oranges
  • 2 pounds Butter
Thaw turkeys the day before in sinks full of cold water, then refrigerate over night.

TO PREP, thoroughly rinse turkeys inside and out, being sure to remove giblets, neck and all ice from inside cavity. Pat dry inside and out with paper towels. Trim excess skin flaps & fat as needed.

Sprinkle and rub 3-4 tablespoons of turkey rub all over the outside of each turkey, including under the skin of the breast, plus 1 tablespoon inside. Be careful not to double dip and contaminate the rub container.

Cut oranges in half, squeeze juice from 1 whole orange into each cavity, then stuff squeezed rinds into cavity. Melt butter and spoon about 1/4 cup over external surface of each turkey.

Tie legs together and wings to body with string. Place two turkeys into a steamer pan breast up. BAKE 350° 2-3 hours until done, basting occasionally (meat thermometer inserted deep into breast should read 165 to 170°F.). If turkey is browning too much while roasting, tent with foil.

Let turkey rest, then carve and serve.

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