ingredients

  • 6 medium yellow onions, cut in eighths
  • 3 medium carrots, sliced thick
  • 3 medium celery ribs, sliced thick
  • 9 cloves garlic, peeled
  • salt and pepper
  • 9 sprigs thyme
  • 9 bay leaves
  • 9 sprigs parsley
  • 22 ½ lbs turkey
  • giblets removed and reserved
  • vegetable oil for rubbing turkey
  • ¾ quart chicken stock

directions

1. Heat oven to 425 degrees F.
2. Combine onions, carrots, celery and garlic in a large bowl; season to taste
3. with salt and pepper. Spoon half of vegetable mixture and herbs into turkey
4. cavity; truss turkey.
5. Arrange the remaining vegetable mixture and reserved giblets in a large
6. roasting pan; arrange turkey on top. Rub turkey with oil and sprinkle with
7. salt and pepper. Roast turkey for 30 minutes.
8. Reduce heat to 325 degrees. Baste turkey with pan juices and stock every 20
9. minutes for 2 1/2 to 3 hours. Turkey is done when juices run clear when
10. deepest part of thigh is pricked with a fork or when thermometer in same
11. area registers 180 degrees.
12. Remove from oven and let sit, covered with foil, 20 minutes before carving.
13. Yield: 12 to 16 servings
14. Notes: Thanksgiving Special with Drew Nieporent
15. Formatted by suechef@sover.net

Categories

Web

Keywords

Poultry, THANKSGIVING, DINNER

MacGourmet downloadRoast Turkey. To import, drag image to your MacGourmet recipe box.

source

TVFN Show #TGSP94

servings/yield

12 servings