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From Fine Cooking November '05. I tried this recipe last Thanksgiving and couldn't have been more pleased. It was gorgeous and tasted as good as it looked.
- THE NIGHT BEFORE:.
- Remove giblets from the turkey, cut off the tail, if attached,and resserve them for making the turkey broth.
- Rinse the turkey thoroughly.
- Sprinkle the salt all over it, starting on the back side, then the cavity, and finally the breast.
- Put the turkey on a wire rack setover a rimmed pan and refrigerate uncovered overnight.
- ONE HOUR BEFORE ROASTING:.
- Remove the turkey from the refrigerator and let stand at room temperature.
- Fifteen to 20 minutes before roasting, position a rack in the lowest part of the oven and heat the over to 400 degrees.
- Put half of the onions, carrots and celery in the turkey cavity.
- Tie the legs together with kitchen twine.
- Tuckthe wings behind the neck and under the turkey.
- Scatter the remaining onions, carrots and celery in a large flameproof heavy-duty roasting pan fitted with a large V-rack.
- Set the turkey, breast side down,on the V-rack.
- Roast for 30 minutes.
- Pour 1 cup of water into the roasting pan and roast for another 30 minutes.
- Remove the turkey from the oven and close the oven door.
- With two wads of paper towels, carefully turn the turkey over so that it's breast side up.
- Add another 1/2 cup water to the roasting pan.
- Return the turkey to the oven and continue to roast until an instant-read thermometer inserted in the thigh registers 170 degrees, about another 45 minutes for a 10-pounder, or another hour for a 12-pounder.
- Keep a close eye on the vegetables and pan drippings throughout the cooking process. They should be kept dry enough to brown and produce rich drippings, but moist enough to keep from burning, so add water as needed throughout.
- Transfer the turkey to a carving board, tent with foil, and let rest for at least 45 minutes and up to 1 hour before carving and serving.