Thanksgiving Turkey

Ingredients

• 5 tbsp butter, room temperature
• 1 tbsp each rosemary, sage, thyme
• Coarse salt and ground pepper
• 1 whole turkey (about 12 pounds), thawed, rinsed, and patted dry
• 4-6 large carrots, cut in half lengthwise
• 2 large onions cut into wedges
• 2 stalks celery, cut in half lengthwise
• 2 cups water

Instructions

1. Preheat oven to 350 degrees with rack in lowest position.
2. Make herb butter by mixing 4 tbsp butter with the herbs in a bowl.  Season generously with salt and pepper.
3. Loosen turkey skin from neck end, sliding fingers under the skin until you reach the end of the breast, careful not to tear the skin.  Rub the herb butter under the skin.
4. Fill the neck cavity with stuffing, then fold the neck skin over and fasten with skewers.
5. Turn the turkey over and tuck the wings underneath.
6. Fill the large cavity with stuffing.
7. Tie the legs with cotton kitchen twine so the bird will retain its shape and moisture during cooking.
8. Put carrots, onions, celery, and water in large roasting pan.  Set rack over vegetables in pan.  Place turkey on rack.
9. Rub turkey with remaining butter and season generously with salt and pepper.
10. Tent the turkey loosely with foil and roast 1 hour.  Baste every 30 minutes with pan liquids until thermometer in thickest part of thigh (avoid the bone!) hits 125 degrees.  (This should take about 3 hours.)
11. Remove foil.  Increase oven temperature to 400 degrees.  Continue roasting, basting occasionally, until thigh reaches 180 degrees, about 45-60 more minutes.  Tent turkey with foil if it’s browning too quickly.  Add more water if pan becomes dry.
12. Transfer turkey to serving platter, cover loosely with foil, and let it rest at least 30 minutes before carving.

 

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Source: Martha Stewart’s website