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Foil-wrapped Roasted Turkey

Foil wrapped Roasted Turkey cover
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★★★★★

5 from 1 review

Foil-wrapped turkey – moist and delicious plus lessens the cooking time by almost half!

Ingredients

Scale
  • 1 whole turkey (8 to 24 pounds depending on your needs); this recipe is based on a 20-pound turkey
  • 1 large foil pan
  • 1 large baking sheet, large enough to hold the foil pan
  • 2 large apples, cored and cut into about 6 wedges, each
  • 2 large onions, peeled and cut into about 6 wedges, each
  • 2 tablespoons salt
  • 1/4 cup canola oil
  • Several sheets of heavy-duty aluminum foil to cover turkey

Instructions

  1. Defrost turkey in the refrigerator according to manufacturer’s instructions (this could take up to several days: 1 day for every 4 pounds of weight).
  2. Preheat oven to 450 degrees and remove all oven racks except one; place remaining rack on bottom rung of oven.
  3. Peel and slice onions into wedges and core apples and slice into wedges and set aside.
  4. Place foil roasting pan on large heavy-duty baking sheet for support and set aside.
  5. Place defrosted turkey in clean kitchen sink.
  6. Remove bag and outer coverings from turkey.
  7. Remove plastic ring that encases turkey legs.
  8. Remove turkey neck and giblets from turkey cavities; if making giblet gravy, place in pot, cover with water and simmer for about an hour, then set aside to cool and cut up.
  9. Rinse turkey thoroughly with water, drain and pat dry.
  10. Place turkey, breast side up, in foil roasting pan.
  11. Twist turkey wings under turkey.
  12. Liberally salt inside of turkey cavity.
  13. Stuff both turkey cavities with apples and onions (this is to prevent the turkey cavity from collapsing).
  14. Tie turkey legs together with kitchen twine.
  15. Slather turkey with canola oil, covering legs and wings, too.
  16. Cover turkey and foil pan with several layers of heavy-duty aluminum foil, sealing tightly.
  17. Place turkey in preheated oven and roast according to the following roasting schedule based on turkey weight:
  18. Eight to 10 pound turkey = roast for 2 1/4 to 2 1/2 hours
  19. Ten to 12 pound turkey = roast for 2 3/4 to 3 hours
  20. Fourteen to 16 pound turkey = roast for 3 to 3 1/4 hours
  21. Eighteen to 20 pound turkey = roast for 3 1/4 to 3 1/2 hours
  22. Twenty-two to 24 pound turkey = roast for 3 1/2 to 3 3/4 hours
  23. When turkey is within 20 minutes of total cooking time, open oven and carefully remove aluminum foil from the bird (I use tongs to prevent steam burns).
  24. If using a meat thermometer, insert it in the center of the inside thigh muscle connecting to the cavity; it should read 190 degrees.
  25. Return turkey to oven and continue roasting 10 to 20 minutes until turkey is a nice golden brown.
  26. Remove turkey from the oven carefully; it’s best to use 2 people because if it is a large turkey, it’s quite heavy because of the addition of the pan drippings (pan will be quite full of pan drippings).
  27. Using large turkey lifters (large forks) inserted in each end of turkey, lift from aluminum pan and place on large cutting board to rest (reserve pan drippings for gravy).
  28. Cover loosely with aluminum foil and allow to rest for approximately 20 minutes.
  29. Carve and serve.

Notes

Don’t open the oven and “peek” at the roasting turkey. It is important to keep the oven’s temperature at this consistent high temperature to insure thorough cooking.

Find it online: https://tootsweet4two.com/roasted-turkey/

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