- 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
ingredients
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
