Ingredients:
10-12 pound turkey, room temperature (I use a fresh killed turkey from a poultry farm)
2 celery stalks, cut into 2 inch lengths
1 yellow onion, quartered
1 lemon, quartered
1 orange, quartered
3 bay leaves (fresh is really aromatic)
3 fresh parsley sprigs
¼ cup unsalted butter, room temperature
1 cup chicken stock, organic and low sodium (if you need Gluten-Free be careful with which chicken stock you purchase- check the label)
salt and pepper ( I use kosher salt)
Method:
Position a rack in the middle of an oven and preheat the oven to 425 degrees.
Oil a V-shaped rack in a roasting pan. (preferably a stainless steel roasting pan)
Remove the neck, gizzard and heart from the turkey.
Rinse the turkey with cold water, inside and out, set aside to air dry or pat dry with a non printed paper towel.
Season the cavities (all 3) with salt and pepper and place the celery, onion, orange, lemon, bay leaves and parsley in them.
Truss the turkey, if desired.
Rub the outside of the bird with the butter and sprinkle it with the salt and pepper.
Place the turkey on the rack in the pan, breast side down.
Add some chicken stock to the bottom of the pan and roast for 40 minutes basting every 20 minutes.
Reduce the oven temperature to 325 degrees, turn the turkey breast side up, add more chicken stock to the pan and continue to roast, basting every 15-20 minutes with the pan juices.
Roast the bird until its golden brown and cooked through.
After approximately 2 hours, begin to test the bird for done-ness by inserting an instant read thermometer into the thickest part of the breast, keeping away from the bone. It should read 165 degrees in the breast and 180 degrees in the thickest part of the thigh.
The turkey should be done roasting after 21//2 -31/4 hours.
Transfer finished turkey to a large cutting board, cover loosely with aluminum foil and let rest for approximately 20 minutes before carving.
10-12 pound turkey, room temperature (I use a fresh killed turkey from a poultry farm)
2 celery stalks, cut into 2 inch lengths
1 yellow onion, quartered
1 lemon, quartered
1 orange, quartered
3 bay leaves (fresh is really aromatic)
3 fresh parsley sprigs
¼ cup unsalted butter, room temperature
1 cup chicken stock, organic and low sodium (if you need Gluten-Free be careful with which chicken stock you purchase- check the label)
salt and pepper ( I use kosher salt)
Method:
Position a rack in the middle of an oven and preheat the oven to 425 degrees.
Oil a V-shaped rack in a roasting pan. (preferably a stainless steel roasting pan)
Remove the neck, gizzard and heart from the turkey.
Rinse the turkey with cold water, inside and out, set aside to air dry or pat dry with a non printed paper towel.
Season the cavities (all 3) with salt and pepper and place the celery, onion, orange, lemon, bay leaves and parsley in them.
Truss the turkey, if desired.
Rub the outside of the bird with the butter and sprinkle it with the salt and pepper.
Place the turkey on the rack in the pan, breast side down.
Add some chicken stock to the bottom of the pan and roast for 40 minutes basting every 20 minutes.
Reduce the oven temperature to 325 degrees, turn the turkey breast side up, add more chicken stock to the pan and continue to roast, basting every 15-20 minutes with the pan juices.
Roast the bird until its golden brown and cooked through.
After approximately 2 hours, begin to test the bird for done-ness by inserting an instant read thermometer into the thickest part of the breast, keeping away from the bone. It should read 165 degrees in the breast and 180 degrees in the thickest part of the thigh.
The turkey should be done roasting after 21//2 -31/4 hours.
Transfer finished turkey to a large cutting board, cover loosely with aluminum foil and let rest for approximately 20 minutes before carving.
