Prep 45 mins
Cook 4 hrs
This was the first turkey I've ever made combining 3 recipes and making it my own. It turned out to be a huge success and requested often by friends and family.
- 4 1⁄2 tablespoons salt
- 1⁄4 teaspoon ground pepper
- 2 cups chopped white onions
- 1 cup chopped celery
- 8 fresh rosemary sprigs (about 1 package)
- 12 fresh thyme sprigs (about 1 package)
- 12 fresh sage sprigs (about 1 package)
- 2 (16 ounce) cans low sodium chicken broth (or 4 cups)
- 2 tablespoons italian seasoning
- 12 lbs thawed turkey
- DAY 1: Remove giblets, neck, & heart from turkey. Rinse turkey with cold water, pat dry. Trim excess fat. Sprinkle 4 teaspoons salt over and inside turkey. Refrigerate uncovered for 24 hours.
- DAY 2: Preheat oven to 325 deg.
- Rinse turkey with cold water, pat dry. Stuff body cavity with onion, celery, herbs, & pepper. Lift wing tips up and over back; tuck under turkey. Tie legs together with twine. Place turkey breast-side-up, on a rack in a roasting pan coated with cooking spray. Insert a meat thermometer into meaty part of thigh making sure not to touch bone. Sprinkle turkey with ½ tsp salt and Italian seasoning. Cover breast with foil.
- Bake at 325 deg for 2 hours, basting turkey with 1/3 cup broth every 30 minutes.
- Remove foil, bake an additional 1 hour and 45 minutes or until thermometer reads 170 deg , basting turkey with remaining broth every 30 minutes. (Usually I use my best judgment to determine when it's done for fear of drying the turkey).
- Remove turkey from oven. Cover turkey with foil for 30 minutes. Puncture skin under thighs to release juices for gravy. Carve & Serve.
- NOTE: If you run out of broth for basting, use melted butter.