Roast Turkey
| Thaw the turkey if frozen; remove neck and giblets and pat dry | ||||
| Preheat oven to 325°F | ||||
| Set a rack in a large roasting pan | ||||
| 1 (12 to 14 lb) whole turkey | fill cavity | rub all over, set breast side up on rack | roast uncovered 325°F, basting now and then, 3 to 3 1/2 hr, until thigh reads 165°F to 175°F; tent with foil if browning fast | rest under foil 20 to 30 min, carve |
| 1 medium onion, quartered | ||||
| 1 lemon, halved | ||||
| 1 head garlic, halved crosswise | ||||
| 1 small bunch fresh thyme sprigs | ||||
| 1/2 cup (1 stick) butter, melted | stir together | |||
| 1 Tbs salt | ||||
| 1 tsp black pepper | ||||
| 1 Tbs fresh sage and thyme, minced | ||||
- Thaw the turkey if frozen; remove neck and giblets and pat dry
- Preheat oven to 325°F
- Set a rack in a large roasting pan
Ingredients
- 1 (12 to 14 lb) whole turkey
- 1 medium onion, quartered
- 1 lemon, halved
- 1 head garlic, halved crosswise
- 1 small bunch fresh thyme sprigs
- 1/2 cup (1 stick) butter, melted
- 1 Tbs salt
- 1 tsp black pepper
- 1 Tbs fresh sage and thyme, minced
Steps
- fill cavity: whole turkey, onion, lemon, garlic, fresh thyme sprigs
- stir together: butter, salt, black pepper, fresh sage and thyme
- rub all over, set breast side up on rack: step 1, step 2
- roast uncovered 325°F, basting now and then, 3 to 3 1/2 hr, until thigh reads 165°F to 175°F; tent with foil if browning fast: step 3
- rest under foil 20 to 30 min, carve: step 4
