Roasted Turkey
Thursday, December 5, 2024
- 0 Servings - 0 Calories
Ingredients
16-24 pound Turkey, defrosted completely
2 Cup Butter, melted (might be more)
2 Tablespoon Garlic paste
bunches of Thyme, fresh
bunches of fresh Poultry Herbs
3-4 Onions, quartered
1 bunch Celery, sliced into 3" stalks
several Baby carrots
8 Cup low sodium Chicken Broth
Directions
- Remove giblets and neck and set aside. Drain cavity and put into roaster. Dab turkey w/paper towels so that it's dry then put it back in fridge and let dry another 30 mins or so.
- Put baking rack on 2nd to last slot from the bottom.
- Preheat oven to 425 degrees.
- Melt stick of butter (30 seconds in microwave.) Add thyme leaves and mix.
- Twist wings behind back.
- Generously butter under breast skin. Brush butter rest of turkey over top of skin breast, legs, everywhere.
- Flip bird over, so that breast faces down.
- Add 3-4 cups of broth to bottom of pan. Be generous because 425 is hot.
- Roast for 1 hour at 425.
- Remove bird from oven and set oven temp to 325.
- Flip over breast-side up, carefully stuff with veggies and herbs as much as you can fit.
- Brush again with butter and add broth if needed.
- Put back into oven, put probe in (if using.)
- Every hour check for broth (add more as needed) and brush with butter.
- Cook until temp reaches 175 degrees.
Nutrition Info
Notes
- You can really stuff the veggies in there.
- Make sure you wash the brush and bowel, get rid of the butter since it's all raw until the end.
For Next Thanksgiving
- we used a 21 LB turkey, especially if we're having a second smaller smoked turkey we could have gone with a smaller one.
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