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Category: Poultry
Prep Time: Cook Time: Total Time:
1 14-lb fresh turkey
1 Tbsp salt
1 tsp freshly ground black pepper
18 sprigs fresh thyme
4 medium onions, peeled and sliced
1 large leek, chopped (white and tender green
only)
2 medium carrots, chopped
4 celery ribs, chopped
3 bay leaves
1 Tbsp peppercorns
1 1/2 cups butter, (3 sticks) melted
1 tsp chopped fresh sage
1 tsp chopped fresh thyme
1 tsp chopped fresh chives
Preheat oven to 350 degrees. Wash turkey and reserve giblets. Carefully rine and dry bird inside and out. Rub all surfaces with salt and pepper, including cavity. Place 12 sprigs of thyme in cavity.
Put onions, leek, carrots, celery, bay leaves. six thyme sprigs, peppercorns and giblets on bottom of large, heavy roasting pan. Place bird on top of vegetables. Cover opening of cavity with foil. Pour butter over all surfaces of turkey. Sprinkle on sage, thyme and chives. Cover loosely with tent of aluminum foil. Roast 2 1/2 hours, undisturbed.
Remove foil to let skin brown. Baste every 20 minutes for an hour. The bird should cook to an internal temp of 165 degrees.
Remove from oven. Transfer to platter and cover with foil. Let rest 20-60 minutes before carving.
Makes 16-20 servings
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Category: Poultry
Prep Time: Cook Time: Total Time:
1 14-lb fresh turkey
1 Tbsp salt
1 tsp freshly ground black pepper
18 sprigs fresh thyme
4 medium onions, peeled and sliced
1 large leek, chopped (white and tender green
only)
2 medium carrots, chopped
4 celery ribs, chopped
3 bay leaves
1 Tbsp peppercorns
1 1/2 cups butter, (3 sticks) melted
1 tsp chopped fresh sage
1 tsp chopped fresh thyme
1 tsp chopped fresh chives
Preheat oven to 350 degrees. Wash turkey and reserve giblets. Carefully rine and dry bird inside and out. Rub all surfaces with salt and pepper, including cavity. Place 12 sprigs of thyme in cavity.
Put onions, leek, carrots, celery, bay leaves. six thyme sprigs, peppercorns and giblets on bottom of large, heavy roasting pan. Place bird on top of vegetables. Cover opening of cavity with foil. Pour butter over all surfaces of turkey. Sprinkle on sage, thyme and chives. Cover loosely with tent of aluminum foil. Roast 2 1/2 hours, undisturbed.
Remove foil to let skin brown. Baste every 20 minutes for an hour. The bird should cook to an internal temp of 165 degrees.
Remove from oven. Transfer to platter and cover with foil. Let rest 20-60 minutes before carving.
Makes 16-20 servings
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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