Thanksgiving Turkey http://cheffly.com/recipe.php?id=65
Recipe from Christopher Kimball.
- 2 med. onions, chopped coarse
- 2 med. carrots, chopped coarse
- 2 celery ribs, chopped coarse
- 1 lemon, quartered
- 2 sprigs fresh thyme
- 1 large turkey (18-22 lbs)
- 4 T. butter, melted
- 1 t. salt
- 1 t. ground black pepper
Ingredients
Directions
Adjust oven rack to lowest position; remove remaining racks. Heat oven to 425. Cover V rack with foil and poke holes. Set in roasting pan.
Toss onions, carrots, celery, lemon and thyme in bowl. Set aside. Brush turkey breast with 2 T. butter and sprinkle half the salt and half the pepper. Place on V rack breast side down. Brush with remaining butter and salt and pepper. Fill cavity with half the onion mixture. Scatter rest in roasting pan and add 1 c. water into pan.
Roast turkey (upside down!) for 1 hour. Remove from oven, lower oven temperature to 325 and turn turkey breast side up. Return to oven and roast until legs move freely or thermometer registers 170-180 in thickest part of thighs (about 2 hours longer) Transfer turkey to carving board and let rest, uncovered 30-40 min. Carve and serve.
Toss onions, carrots, celery, lemon and thyme in bowl. Set aside. Brush turkey breast with 2 T. butter and sprinkle half the salt and half the pepper. Place on V rack breast side down. Brush with remaining butter and salt and pepper. Fill cavity with half the onion mixture. Scatter rest in roasting pan and add 1 c. water into pan.
Roast turkey (upside down!) for 1 hour. Remove from oven, lower oven temperature to 325 and turn turkey breast side up. Return to oven and roast until legs move freely or thermometer registers 170-180 in thickest part of thighs (about 2 hours longer) Transfer turkey to carving board and let rest, uncovered 30-40 min. Carve and serve.