No Basting Roasted Turkey & Old-Fashioned Sweet Potatoes
This method requires no basting because the turkey roasts covered, sealing in juices for extremely tender meat. Savory herbs add a wonderful aroma and delicate flavor. For an especially juicy turkey, brine your bird before roasting.
Preheat oven to 325° F.
Remove neck and giblets. Lightly coat the bird with fresh-squeezed orange juice. Rub olive oil or butter, salt and pepper underneath breast skin. Salt and pepper chest cavity.
If desired, use trussing string to tie turkey legs together and close cavity. Cover bottom of roasting pan with 1/4" of broth. Add 1 bay leaf, 1/2 cup white wine, and a pinch of aromatic herbs such as thyme, rosemary and savory. Place the bird breast-side up on a rack in a covered roasting pan. A covered roasting pan allows the turkey to self-baste, as does a cooking "tent" made from aluminum foil.
If you are using a meat thermometer (and you should!), place it into the thickest part of the thigh without touching the bone. The turkey will be done when the thermometer reaches about 175 to 180°F.
Without a thermometer, figure 15 minutes per pound. Start checking for doneness about an hour before the end of the recommended roasting time. A 12 to 14 pound turkey should be done in about 3 to 4 hours or when juices run clear when thigh is pierced.
Note: If you want to stuff your turkey, do so about 30 minutes before turkey is done, using previously baked dressing. Return turkey to oven. For a beautiful golden-brown turkey, remove lid and turn the heat to broil or high for the final 30 minutes.
Scoop out the stuffing as soon as the turkey is done. Let turkey rest 30 minutes before carving. Reserve drippings for gravy.
Preheat oven to 375°F. Place potatoes in 13 x 9 x 2-inch glass baking dish. Combine butter, sugar, cinnamon, nutmeg, ginger and salt in small saucepan over medium heat. Bring to boil and stir until sugar dissolves. Pour this mixture over sweet potatoes and toss to coat. Cover dish well with foil.
Bake 50 minutes. Uncover and continue to bake until potatoes are tender and syrup thickens a bit (basting occasionally) about 20 minutes. Raise oven temperature to 500°F. Top sweet potatoes with cubed marshmallows and pecans and bake until marshmallows begin to melt and nuts begin to brown, about 3 minutes.
*natural marshmallows available in some of the Whole Foods Stores.
Per Serving (273g-wt.): 420 calories (120 from fat), 13g total fat, 5g saturated fat, 8g dietary fiber, 6g protein, 75g carbohydrate, 20mg cholesterol, 240mg sodium