Roasted Turkey

By miss5elements

Ingredients

• 12 lb turkey (preferably organic & free-range)
• 1 c herb butter (see separate recipe)
• 4 c store bought stuffing, made according to package instructions
• Salt & pepper
• 2 carrots, sliced
• 1 onion, sliced
• 4 stalks celery, sliced
• 2 c stock
• Garnish: 2 oranges, sliced, & 1 bunch dandelion greens

Details

Adapted from instyle.com

Preparation

Step 1

1. About 5 hrs before serving time, remove giblets & neck from inside turkey cavity.
2. Rinse bird inside & out w/cold water; pat dry.
3. Slide a rubber spatula between skin & breast meat to separate. Pipe half the herb butter under skin of both breasts, spreading evenly over entire breast area w/fingertips. Rub remaining butter over skin of rest of bird.
4. Fill cavity loosely w/stuffing. Truss bird w/butcher's twine; season w/salt & pepper.
5. Spread sliced vegetables over bottom of a large roasting pan. Lay turkey on top, breast side up. Add 1c stock to pan.
6. About 4hrs before serving time, preheat oven to 375F; position rack in lower half of oven. Roast turkey for 1.5hrs (a 12lb turkey takes between 3.5-4hrs to cook - plan accordingly!). Turn the pan every half hour or so to ensure that turkey is browning evenly, adding more stock if liquid evaporates below 1/4" in pan. (If turkey browns too rapidly, create a tent w/aluminum foil & drape it over turkey breast for remainder of roasting time. Reduce temp to 325F & roast for 1.5hrs more.) Use a thermometer to test internal temp of thigh - it's cooked through at 165F or when juices run clear if thigh is pierced w/fork.
7. Remove turkey from oven to a platter to rest for 30 min while you prepare gravy. When ready to serve, garnish turkey w/orange slices & greens.