If you are not carving the turkey tableside, you can flip the turkey halfway during the roasting time, it will keep the breast meat moist and juicy.
1 turkey, about 15 to 17 pounds, preferably organic or free range
Salt and freshly ground pepper, to taste
1 lemon, cut in half
1 small onion, peeled and quartered
1 celery rib, roughly chopped
1 small carrot, roughly chopped
1/2 small bunch Italian parsley
4 to 5 sprigs each rosemary and thyme
About 1/4 cup olive oil and/or butter
Butcher’s twine or kitchen string, for tying the turkey
1 onion, 1 celery rib, 1 carrot, to add to roasting pan (optional)
Remove the neck and giblets from the cavity. Add them to a heavy-bottomed roasting pan fitted with rack.Pat the turkey dry with paper towel.
Season inside turkey cavity with salt and pepper and then stuff the cavity with the lemon, onion, carrot, celery, parsley, thyme and rosemary sprigs.To truss the bird, simply tie the legs together and then tuck the wings back underneath the bird.
Rub turkey with olive oil and/or melted butter. Season the turkey with salt and pepper.Place turkey breast side up in heavy-bottomed roasting pan fitted with rack. If you like, add an onion, celery stalk and carrot to the roasting pan to add extra flavour to the pan juices.
Roast turkey at 400 degrees F. for 30 minutes. Reduce heat to 350 degrees F. Roast, basting occasionally, until juices run clear and joints of bird start to loosen, about 3 to 4 hours. Note cook time time depends on the following factors: size of turkey, how cold the turkey was before it went in the oven and how many times you open the oven door to baste and check the bird, etc.
Remove turkey from oven. Loosely tent with foil and let rest for 20 to 30 minutes before carving.
Originally published on In The Kitchen with Stefano Faita.
Servings: 10 to 12 servings
approx. Per Serving