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Roast Turkey Recipe
Serves 15 to 20
Ingredients: 10 lb to 12 lb turkey
1 clove garlic, crushed
1 cup butter, softened
Salt
1/2 medium onion, chopped
1 carrot, chopped
1 celery rib, chopped
1/4 cup fresh parsley
1 tbsp chopped fresh rosemary (1/2 dried)
1 tbsp fresh sage (1/2 dried)
1 tbsp fresh thyme (1/2 dried)
Instructions: 1. Preheat oven to 450F.
2. Remove innards from turkey and save for giblet gravy.
3. Wash turkey with cold water and pat dry with paper towels.
4. With your fingers, gently pull skin away from breast meat, starting at the neck end and continuing to the tail.
5. Mix garlic and butter, stuff garlic butter under breast skin.
6. For a crisper skin, also butter outside surface.
7. Salt turkey inside and out.
8. In a medium bowl, combine onion, carrot, celery, parsley, rosemary, sage and thyme; toss to mix.
9. Loosely stuff the turkey's body and neck cavity with the vegetable-herb mixture.
10. Cover the large body cavity with a small piece of aluminum foil to enclose the vegetables.
11. Truss the turkey and set on a rack in a roasting pan.
12. Set pan on the middle rack of an oven.
13. Roast at 450F for 30 minutes, then reduce oven to 325F and continue to roast another 3 to 3 1/2 hours, or until done.
14. Baste every 15 minutes.
15. When turkey is done, remove from pan and allow to rest for 20 to 30 minutes before carving.
16. Set aside pan with drippings to make gravy.
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