Prep 45 mins
Cook 2 hrs
This is the recipe I used to make my first Thanksgiving dinner, 2005. Increase ingredients/cooking time to the size of your turkey. From Martha Stewart's magazine.
- 5 tablespoons butter, room temp
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon sage
- 1 tablespoon thyme
- coarse salt
- 1 (12 lb) whole turkey, Thawed if frozen, rinsed and patted dry, neck reserved. (Set aside giblets for stuffing, if desired.)
- prepared stuffing, of your choice
- 4 -6 large carrots, halved crosswise
- 2 large onions, cut into 8 wedges
- 2 stalks celery, halved crosswise
- Preheat oven to 350 degrees, with rack in the lowest position. Make herb butter: In a small bowl, mix together 4 tbs. butter w/chopped herbs; season generously w/salt and pepper. Prepare and stuff the turkey.
- Cut neck into pieces, mix with carrots, ontions and celery, and 2 cups of water in a large roasting pan. Set roasting rack over vegetables in pan.
- Lift turkey onto rack; rub with remaining tbs. butter. Season generously with salt and pepper. Tent turkey loosely w/foil. Roast 1 hour, then baste every 30 minutes with pan liquids, until an instant read themometer inserted into the thickest part of the thigh (avoid hitting the bone!) resisters 125*, about 3 hours.
- Remove foil; raise oven heat to 400*. Continue roasting occasionally, until thigh reaches 180*, 45-60 minutes more. Tent with foil if bird browns too quickly; add more water if pan becomes dry.
- Transfer turkey to a serving platter (I bought some extra stems of rosemary and made a "wreath" around the turkey on the platter, it looked nice!). Cover loosely with foil and let it rest for at least 30 minutes before carving.