Turkey

By sallycohen

Ingredients

• Serves 20 to 24.�� Published November 1, 2002.��
• You can use any roasting pan to roast the turkey, even a disposable one, but make sure to use a V-rack to keep the bird elevated. Be careful to dry the skin thoroughly before brushing the bird with bu
• INGREDIENTS
• 2 medium onions , chopped coarse
• 2 medium carrots , chopped coarse
• 2 ribs celery , chopped coarse
• 1 lemon , quartered
• 2 sprigs fresh thyme (3 to 4 inches each)
• 1 frozen turkey (Butterball or kosher turkey, 18 to 22 pounds gross weight), neck, heart, and gizzard reserved for gravy, turkey rinsed and thoroughly dried with paper towels
• 4 tablespoons unsalted butter , melted
• 2 teaspoons kosher salt or 1 teaspoon table salt
• 1 teaspoon ground black pepper

Details

Adapted from cooksillustrated.com

Preparation

Step 1

INSTRUCTIONS
1. Adjust oven rack to lowest position; remove remaining racks. Heat oven to 425 degrees. Following illustration below, line large V-rack with heavy-duty foil and poke holes in foil; set V-rack in 15- by 12-inch roasting pan.

2. Toss onions, carrots, celery, lemon, and thyme in medium bowl; set aside. Brush turkey breast with 2 tablespoons butter, then sprinkle with half of salt and half of black pepper. Set turkey breast-side down on V-rack. Brush with remaining 2 tablespoons butter and sprinkle with remaining salt and black pepper. Fill cavity with half of onion mixture; scatter rest in roasting pan and pour 1 cup water into pan.

3. Roast turkey 1 hour; remove roasting pan with turkey from oven. Lower oven temperature to 325 degrees. Using clean dishtowel or 2 potholders, turn turkey breast-side up; return roasting pan with turkey to oven and continue to roast until legs move freely and instant-read thermometer inserted into thickest part of thigh registers 170 to 180 degrees, about 2 hours longer. Transfer turkey to carving board and let rest, uncovered, 35 to 40 minutes. Carve and serve.