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Roasted Turkey

Roasted Turkey

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Phil Anderson
Director of Fresh Foods, Harris Teeter
www.harristeeter.com  
 

Chef Philip Anderson studied at culinary institutions all over the world including Culinary Institute of America and School for American Chefs and has worked in places including Le Deli Rive in Switzerland, Relais, and Hacienda De Los Morales in Mexico City.  He assisted Team USA in the 1992 Culinary Olympics in Germany and was a featured Guest Chef at the Aspen Food and Wine Festival.  Chef Phil is currently the director of fresh foods at Harris Teeter and oversees Harris Teeter's stores that feature freshly prepared foods and pastries by culinary trained talent.  Chef Phil cooks in a style he refers to as internationally fresh, using high quality ingredients to create ethnic style foods with a rustic presentation.  He enjoys preparing challenging menu items including stuffed pastas, timbales, tortes, sauces, spice blends, bread ands clafouti that express exceptional flavor notes.   

Roasted Turkey

 

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Tags:

Turkey

,

Bird

,

Roast

,

Cook

,

Whole

,

Olive oil

,

Rub

,

Seasoning

,

Holiday

,

Dinner

,

Meal

,

Oven

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Roasted Turkey

Ingredients

16-18 pound HT turkey
2 tablespoons HT Traders extra virgin olive oil
1 tablespoon Garlic powder
1 tablespoon onion powder
1 tablespoon kosher salt
1 tablespoon freshly ground pepper

Instructions

Take the turkey out of the refrigerator one hour before roasting. Pat the turkey dry with a paper towel or napkin. Use kitchen string to tie the turkeys legs together, pressing the legs close to the turkey body. Coat the bird with olive oil. Preheat oven to 450 degrees F.   In a small mixing bowl combine spices and mix well.  Season the turkey with spice blend.   Place the turkey breast sides up in a heavy stainless-steel pan. Sear the turkey for 15 minutes at the higher oven temperature; turn the oven to 325 degrees F for the rest of the cooking time.   Loosely tent the turkey with aluminum foil. Internal temperature needs to reach 165 degrees F.  Let the bird rest after roasting for 15 minutes, then begin carving.

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