One of the easiest main dishes to make. The key is to use a temperature probe. While my parents used to say “15 minutes a pound”, the MOST accurate way to make the turkey is to place a temperature probe in the meatiest part of the bird (thigh or breast). When the temperature reaches 165 degrees F, the bird is done! My parents used to say that they loved making turkey because it was a whole meal in one pan!
- 2 pounds Yukon Gold potatoes, scrubbed clean and cut into 1/2-inch slices
- 1 batch Super Simple Stuffing
- 1 large turkey 15-20 pounds, completely defrosted
- Herbed oil, like garlic oil
- Herbs de Provence
- Cooking Twine
- Nonstick vegetable Spray
- Temperature probe
- Preheat oven to 350 degrees F or if you have a convection oven 325 degrees F convection roast mode.
- Spray a large roasting pan with non-stick spray.
- Evenly place the potatoes on the bottom of the pan.
- Place the turkey on top of the potatoes. Tuck the wings under the bird.
- If stuffing the turkey, place the stuffing into the bird.
- Cross the legs of the turkey and tie with cooking twine.
- Rub the turkey with the herbed oil, then sprinkle with the herbs de provence seasoning.
- Place the temperature probe into the meatiest part of the bird. I usually place it in the meatiest part of the thigh, but some people put it into the breast.
- Cook until the temperature reaches 165 degrees F.
- Remove from the oven, then tent with foil. Allow the bird to rest for at least 10 minutes before Carving.
- Serve with potatoes, stuffing and pan juices.
- I carve the turkey by cutting each turkey breast half completely off of the bone, then cutting them into slices.
- I similarly cut the dark meat from the bone by removing it from the main part of the bird then slicing.