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Remove giblets and neck from turkey, reserve for gravy. Rinse turkey
with cold running water and drain well. Blot dry with paper towels.
  
Preheat oven to 325° degrees. Combine first all ingredients
except green onion and cilantro and rub over turkey to coat. Pour
remaining sauce into cavity. Add green onions and cilantro to cavity.
Place turkey, breast side up, on a rack in a large shallow (about
2 1/2" deep) roasting pan. Sprinkle inside and out with salt and
pepper. Insert an oven safe meat thermometer into the thickest part
of the thigh, being careful the pointed end of the thermometer does
not touch the bone. Pour poultry stock into bottom of pan.
Roast turkey in a pre-heated, 325° F. oven. To determine
the approximate amount of time needed for cooking, click
here for our Turkey Roasting Chart. Loosely cover with aluminum
foil to prevent over browning, remove foil during last hour and
a half of cooking time. Continue to roast until thermometer registers
180 degrees F in the thigh, or 170 degrees F. in the breast.
Remove turkey from the oven and allow it to rest for 15-20 minutes
before carving.
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