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Whole Turkey or Turkey Breast or whole Chicken
Salt (sea salt is best) (optional for those on low-salt diets)
Pepper (fresh coarsely ground is best)
Granulated Garlic (or substitute garlic salt for granulated garlic and
salt)
Olive or Vegetable OilPre-heat oven according to package (usually
325-350). Remove giblets from bird cavity, wash bird and pat dry with
paper towels.
Pour enough oil in roasting pan to lightly cover bottom.* (I use a large corningware dish.) Place turkey or chicken breast-up in pan. Dribble oil
over bird and use saran wrap or your fingers to smooth the oil completely
over bird. Salt and pepper generously. Sprinkle
granulated garlic overall. (The granulated garlic will help form a nice
crispy brown crust so be generous when using it. It also makes the bird
smell great while cooking.)
Roast according to package directions. (About 2 hours for a whole
chicken or turkey breast.) Check bird after about 1 to 1-1/2 hours to see
how brown it is getting. When it is as brown as you want, make tee-pee of
aluminum foil and loosely cover bird until done. Bird does not need to be
basted if you completely cover the surface with oil.
When done, remove aluminum foil and let stand 5-10 minutes before
carving. *If you prefer, use a
roasting rack in a pan. If you use a roasting rack, do not cover bottom of
pan with oil but be sure to completely cover bird top, bottom and sides
with oil. |
