|Ready for the oven|
I let it come to room temperature to allow for even cooking. I placed it in a small roasting pan and tented it with aluminum foil sprayed with Pam. I placed it in a slow oven (325℉) for about 2½ or 3 hours.
I basted it several times during the last hour of cooking.
I removed the foil allowing the skin to brown nicely.
|Not quite ready|
Time to start checking the internal temperature with my instant thermometer. No, not ready. So, back it goes, after another basting, for a little more time in the oven.
Oh, is it beginning to smell delicious. Mmmmm.
Now the temp is 180〫. Time to let it rest so it will slice nicely. Look at that rich juice. I could make gravy, but this time, I'll cool it and freeze it for use later.
After removing the cooked meat from the bones, I used them, along with the skin and some aromatic vegetables, to make a rich turkey broth. In my opinion, one of the best parts of roasting a turkey.
|Yummy turkey, lettuce, mayo on whole wheat.|