The Easiest Ever Roasted Turkey
- 1 thawed turkey
- 1 stick unsalted butter, melted
- 2 cups reduced sodium chicken broth
- 1 cup mayonnaise
- Lawry's seasoning salt (a very light sprinkling all over the turkey, for a 15 lb turkey I used about 2 tsp)
- (mayonnaise and seasonings will need to be adjusted according to size of your bird.)
- pan drippings
- all purpose flour
- Additional reduced sodium Chicken broth
Rinse and pat Turkey dry and place in a roasting pan. Tuck the wings behind the turkey to keep them from burning. Combine melted butter and chicken broth and pour over turkey. Rub mayonnaise all over the exterior of the turkey. Sprinkle the turkey very lightly all over with lawry's or your favorite seasoning salt. Roast at 325 degrees. When your turkey is golden brown, place a foil tent over turkey to keep from burning. Once the meat thermometer reaches 160 degrees in the thigh, check the temperature of the thickest part of breast to make sure it reads 160 degrees as well. Allow turkey to rest on a platter for 20-30 minutes before carving. Reserve pan juices to make gravy!
Use the chart below for a cooking time guide for your turkey based on weight
After you remove your turkey to a platter, pour the pan juices into a glass jar, reserving the little brown bits in the roasting pan. These add FLAVOR! As the drippings cool, you will see the fat start to separate to the top. Separate the fat into a separate bowl from the drippings. Spoon 1/4 cup of the fat out and back into the roasting pan over medium/low heat. Mix the fat with equal parts flour and whisk until it is smooth with no lumps, careful not to burn. Now pour the rest of the juice into the skillet and whisk for 3 to 4 minutes until it gets a rich brown color. Add your LOW SODIUM store-bought broth to get it the consistency you want. Taste for seasonings. Slice Turkey and serve with gravy. This gravy is EXCELLENT over mashed potatoes.