Roast turkey
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Most butchers at the grocery store, if asked, will be more than happy to cut a frozen 12 lb. turkey in half for their customers. When turkeys are on sale, this is a way to make your dollar stretch even further in your food budget. Turkey, whether whole or half, must be cooked until it is thoroughly done for the turkey to be safe to eat. Roasting a 6 lb. half turkey in the oven will take approximately two hours, provided it is unstuffed. Add this to my Recipe Box.
Instructions
1. Have your butcher cut the turkey in half, right down the middle so that each side has a breast portion, wing and drumstick.
2. Preheat the oven to 325 degrees Fahrenheit.
3. Place the thawed turkey half cut-side down in a roasting pan. If you have a rack, you can use it, but this is not essential. Add 1/2 cup water to the pan.
4. Rub the skin of the turkey with butter or oil to keep it from drying out during the roasting process.
5. Roast the turkey, uncovered, in the preheated oven for one hour. Remove from the oven and baste, using a turkey baster with the juices from the bottom of the pan.
6. Return the turkey to the oven and cook for another half hour. Insert a meat thermometer into the thickest portion of the turkey breast.
7. Continue to cook until the meat thermometer reaches 165 degree Fahrenheit and the turkey is golden brown.
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