Keep it sim­ple

Christ­mas tur­key can be as sim­ple as rub and roast

Bay of Plenty Times - - Indulge December -

Place a flat rack in­side a shal­low roast­ing pan (with sides no higher than 5-8cm).

Stir to­gether the salt, thyme, sage, pa­prika, black pep­per and mus­tard in a small bowl.

Pat the tur­key dry, in­side and out. Rub it with the oil, then coat it with the dried sea­son­ing blend, mak­ing sure to scat­ter some in the cav­ity of the bird as well.

Place the tur­key on the rack in­side your shal­low roast­ing pan, then pour in about 1 cup of wa­ter.

Roast (lower rack) for 2 hours, turn­ing the pan from front to back a few times to pro­mote even brown­ing. (If it be­gins to look too dark, you can par­tially cover the bird with alu­minum foil.)

The tur­key is done when the in­ter­nal tem­per­a­ture of the breast meat reg­is­ters 75C on an in­stant-read ther­mome­ter, and the thigh meat reg­is­ters 75C to 80C (taken away from the bone).

Let rest for at least 30 min­utes be­fore serv­ing; strain the pan juices as is or for mak­ing gravy.

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