5.0 – 1 reviews • Turkey Recipes
| Level: |
Intermediate |
| Total: |
3 hr 15 min |
| Active: |
35 min |
| Yield: |
8 servings |
Ingredients
- 1 12- to 14-pound turkey, thawed if frozen, giblets removed (neck reserved)
- 4 stalks celery, roughly chopped
- 2 carrots, roughly chopped
- 1 onion, cut into 8 wedges
- 1 apple, cut into 8 wedges
- 1/2 bunch fresh sage
- 1/2 bunch fresh parsley
- 1 stick unsalted butter, at room temperature
- Kosher salt and freshly ground pepper
Instructions
- Position a rack in the lowest part of the oven; remove the other racks and preheat to 350˚. Put the turkey neck, celery, carrots, 6 wedges each onion and apple, half of the sage and half of the parsley in the center of a large roasting pan, creating a mound for the turkey to sit on. Stuff 2 tablespoons butter, the remaining 2 wedges each onion and apple and the remaining sage and parsley inside the cavity of the turkey. Place the turkey breast-side up on top of the vegetables.
- Combine 1 tablespoon each salt and pepper in a small bowl. Pat the turkey dry and season all over with half of the salt and pepper mixture. Spread the remaining 6 tablespoons butter all over the turkey, then sprinkle with the remaining salt and pepper mixture. Tie the legs together with kitchen twine and tuck the wings under the body. Pour 1 cup water into the roasting pan around the vegetables.
- Roast the turkey 1 1/2 hours, then baste with the pan drippings. Continue to roast, basting every 30 minutes, until the skin is crisp and golden and a thermometer inserted into the thigh registers 160˚ to 165˚, 45 minutes to 1 1/2 hours more. (Tent with foil if the skin is browning too quickly.) Let rest 15 minutes in the pan.
- Carefully tip the turkey so any juices pour into the roasting pan. Transfer the turkey to a cutting board and let rest at least 30 minutes before carving. Remove the vegetables and herbs from the roasting pan and use the drippings for gravy.
Nutrition Facts
| Serving Size |
1 of 8 servings |
| Calories |
885 |
| Total Fat |
41 g |
| Saturated Fat |
15 g |
| Carbohydrates |
9 g |
| Dietary Fiber |
2 g |
| Sugar |
4 g |
| Protein |
114 g |
| Cholesterol |
407 mg |
| Sodium |
1933 mg |