Perfect Roasted Turkey
Yield: 10 to 12 servings
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- 1 (12-pound) turkey, thawed and giblets removed
- ⅓ cup butter, softened
- 2 teaspoons finely chopped fresh sage
- 2 teaspoons finely chopped fresh rosemary
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 tablespoon vegetable oil
- 2 large carrots, halved lengthwise and cut into 3-inch pieces
- 2 large celery stalks, halved lengthwise and cut into 3-inch pieces
- 1 medium onion, cut into 4 wedges
- 2 bay leaves
- 1 cup water
- 1 cup chicken broth
- Garnish: rosemary sprigs, sage sprigs, reserved roasted vegetables
- Preheat oven to 350°. Rinse turkey under cold water, and pat dry. In a small bowl, combine butter, sage, rosemary, salt, and pepper. Rub butter mixture under skin and on outside of turkey. Tuck wings under, and tie legs with kitchen twine.
- In a large skillet, heat oil over medium-high heat. Add carrot, celery, and onion; cook, turning occasionally, until lightly browned, approximately 5 minutes. In the bottom of a roasting pan, place vegetable mixture, bay leaves, water, and broth. Place turkey on a roasting rack, and place rack in pan.
- Bake until a meat thermometer reads 165°, approximately 2½ hours. Cover with aluminum foil during last 30 minutes to prevent excess browning, if necessary. Place turkey on a cutting board; lightly cover with foil. Let stand 20 minutes before serving. Place on a serving platter. Garnish with rosemary, sage, and roasted vegetables, if desired.
- Strain the pan drippings and use as the base for a classic Thanksgiving gravy.
Taste of the South https://www.tasteofthesouthmagazine.com/