Turkey Seasoning and Roasting Prep

By Sharmd

Ingredients

• Turkey Seasoning:
• 16 to 20 pound turkey (set aside neck and giblets)
• 1/2 medium lemon
• 12 branches each fresh parsley, sage and thyme
• 6 4- to 6-inch branches fresh rosemary
• 6 large cloves garlic, split
• 3 to 4 tablespoons extra-virgin olive oil
• Freshly ground black pepper
• Roasting:
• 3 stalks celery with leaves
• 2 medium onions, cut into 1/2-inch thick rounds
• 2 large carrots
• Salt
• 2 to 3 cups dry white wine (soave, vermentino, sauvignon blanc, or pinot grigio)

Preparation

Step 1

· A day ahead, rub bird inside and out with the lemon half, then rub with the herbs and garlic. Slice the lemon into thin rounds. Tuck it inside the cavity along with half the garlic and herbs. Mince together leaves from remaining herbs and garlic, blending with the olive oil. Slip the mixture under the turkey's skin all over breast areas, thigh, leg, and back if possible. Sprinkle turkey with several generous grinds of pepper. Lightly cover and refrigerate overnight.
· The next day, heat the oven to 325ºF. In a large shallow pan, lay out the celery, onion and carrots so they are close together; this is the rack for the turkey. Remove herbs and lemon from turkey and scatter them over the pan.
· Sprinkle the bird on all sides with salt. Set it breast side down on the vegetables. Count on roasting 12 to 15 minutes to the pound, or until an instant-reading thermometer tucked into the breast reads 165ºF.
· After the first 30 minutes, pour 1/3 of the wine over the bird, and baste frequently with pan juices. Continue adding a third of the wine over the next hour. Then baste with pan juices. During the last 30 minutes, carefully turn the turkey over to brown breast area. Once the breast reaches 165ºF, remove the turkey from the oven. With potholders, transfer it to a platter, lightly tent with foil, and rest the bird at room temperature for about 30 minutes.