Roasted Turkey with Molasses Glaze
- Serves: 24
- 16-pound turkey
- Salt, freshly ground pepper to taste
- 2 tablespoons molasses
- 2 tablespoons lite soy sauce
- V-shaped roasting rack
Preheat oven to 325 °F.
Pat turkey dry with clean paper towels. Sprinkle inside turkey cavity with salt and pepper to taste.
Tie turkey legs together and place bird on V-shaped rack in large but shallow roasting pan.
Combine molasses and soy sauce in small bowl. With a pastry brush, paint turkey with mixture, lifting it up to reach underside. This will make turkey get dark very quickly in oven, so tent bird loosely with aluminum foil.
Put turkey in center of preheated oven and roast, basting occasionally with accumulated pan juices. Cook to a minimum internal temperature of 165 °F as measured with a food thermometer. Check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast. For reasons of personal preference, cook turkey to higher temperatures but not to exceed 170 °F in the breast and 180 °F in the thigh.
When turkey has reached proper internal temperature as checked by a thermometer, transfer it to a platter and let rest for 20 minutes before carving.